One Pan Honey Cranberry Chicken (Print Version)

Tender chicken breasts with tangy honey-cranberry glaze, roasted alongside baby potatoes, Brussels sprouts, and carrots on a single baking sheet.

# 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

# Steps:

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 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 other side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss vegetables to coat evenly.
05 - Spoon half of the honey cranberry glaze over the chicken breasts, spreading it evenly across the surface. Reserve remaining glaze for later.
06 - Bake for 20 minutes until chicken begins to cook through and vegetables start to soften.
07 - Remove sheet from oven and brush or spoon the remaining glaze over the chicken. Toss vegetables for even browning. Return to oven and bake an additional 15 minutes, or until chicken reaches internal temperature of 165°F and vegetables are tender and golden.
08 - Serve chicken and vegetables hot, garnished with additional fresh thyme if desired.

# Expert Tips:

01 -
  • Everything roasts on one sheet pan so cleanup takes literally three minutes
  • The honey cranberry glaze transforms simple chicken breasts into something that tastes like it came from a restaurant
  • Leftovers actually taste better the next day when the flavors have had time to mingle
02 -
  • Cranberries can burst in the oven creating little sticky spots on your pan, so parchment paper is your friend
  • The glaze will burn if left under the broiler, so resist the urge to crisp things up that way
  • Thinner chicken breasts may cook faster, so check them at the 25 minute mark
03 -
  • Pat the chicken dry before seasoning so the glaze adheres properly
  • Let the sheet pan rest for 5 minutes after baking so the juices redistribute
  • If using frozen cranberries, do not thaw them first or they will make the glaze too watery

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