One Pan Honey Cranberry Chicken (Printable)
Juicy honey-cranberry glazed chicken roasted with seasonal vegetables on one pan for easy cleanup.
# What You 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
# How To Make It:
01 - Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Place chicken breasts on one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper.
03 - In a small bowl, whisk together honey, cranberries, balsamic vinegar, Dijon mustard, minced garlic, and thyme to make the glaze.
04 - Arrange potatoes, Brussels sprouts, red onion, and carrots on the other side of the baking sheet. Drizzle vegetables with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
05 - Spoon half of the honey cranberry glaze over the chicken breasts, spreading evenly. Reserve remaining glaze.
06 - Bake for 20 minutes. Remove sheet from oven and gently brush or spoon the remaining glaze over the chicken. Toss vegetables as needed.
07 - Return to oven and bake an additional 15 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender and golden.
08 - Serve chicken and veggies hot, garnished with extra fresh thyme, if desired.
# Expert Suggestions:
01 -
- The cleanup is practically nonexistent since everything roasts on one pan
- The honey cranberry glaze creates a beautiful sticky coating that tastes restaurant quality
02 -
- The glaze can burn quickly so watch closely in the last 10 minutes
- Let the chicken rest for 5 minutes before serving so the juices redistribute
03 -
- Chicken thighs work great too just add 5 to 10 minutes to the cooking time
- Extra fresh thyme on top makes this look fancy enough for company