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Roasted Cranberry Balsamic Chicken with Brussels sprouts and carrots on a sheet pan

Cranberry Balsamic Chicken Sheet Pan Meal with Veggies

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 12 oz Brussels sprouts, trimmed and halved
  • 2 large carrots , peeled and sliced into 1/2-inch rounds
  • 0.5 cup fresh or frozen cranberries
  • 3 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 2 cloves garlic , minced
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp ground black pepper

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a heavy-duty rimmed baking sheet with parchment paper.
  2. Whisk together balsamic vinegar, olive oil, maple syrup, minced garlic, dried thyme, salt, and pepper in a small bowl until emulsified.
  3. Arrange chicken pieces, Brussels sprouts, carrots, and cranberries on the prepared sheet pan.
  4. Drizzle the balsamic mixture over the ingredients and toss thoroughly to ensure even distribution of the glaze.
  5. Spread the ingredients into a single layer across the pan, ensuring sufficient spacing for proper convection.
  6. Roast for 22 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and vegetables are tender.
  7. Remove from oven and allow the dish to rest for 5 minutes before serving to let the balsamic glaze thicken.