One Pan Honey Cranberry Chicken (Printable Version)

Tender chicken breasts glazed with honey and cranberries, roasted with colorful vegetables on a single sheet pan for easy cleanup.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Honey Cranberry Glaze

04 - 1/3 cup honey
05 - 1/2 cup fresh or frozen cranberries
06 - 2 tablespoons balsamic vinegar
07 - 1 tablespoon Dijon mustard
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

→ Vegetables

10 - 2 cups baby potatoes, halved
11 - 2 cups Brussels sprouts, halved
12 - 1 large red onion, cut into wedges
13 - 2 medium carrots, sliced
14 - 1 tablespoon olive oil
15 - Salt and black pepper, to taste

# Step-by-Step:

01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - Place chicken breasts on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season generously with salt and black pepper.
03 - In a small bowl, whisk together honey, cranberries, balsamic vinegar, Dijon mustard, minced garlic, and thyme until well combined.
04 - Arrange potatoes, Brussels sprouts, red onion, and carrots on the opposite side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
05 - Spoon half of the honey cranberry glaze over the chicken breasts, spreading evenly to coat. Reserve the remaining glaze for later.
06 - Bake for 20 minutes until chicken begins to cook through and vegetables start to soften.
07 - Remove from oven and brush or spoon the remaining glaze over the chicken. Toss vegetables gently for even roasting.
08 - Return to oven and bake for 15 additional minutes until chicken reaches internal temperature of 165°F and vegetables are tender and golden. Serve hot, garnished with fresh thyme if desired.

# Expert Advice:

01 -
  • The glaze transforms into this sticky, tangy magic that makes everything taste restaurant fancy
  • Cleanup consists of literally one pan and maybe a whisk if you are feeling thorough
  • It looks like you spent hours planning when really you just threw everything on a sheet
02 -
  • The glaze can burn if your oven runs hot so keep an eye on things during those last 10 minutes
  • Crowding the pan steams the vegetables so give them some breathing room on the baking sheet
  • Let the chicken rest for 5 minutes before serving so all those juices stay where they belong
03 -
  • Pat the chicken really dry before seasoning so the glaze sticks instead of sliding right off
  • Cut all your vegetables to similar sizes so everything finishes roasting at the same time

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