Description
Discover how to make a delicious Apple Cranberry Chicken Sheet Pan Dinner that’s perfect for a quick and easy weeknight meal. Try it tonight!
Ingredients
- Beef thighs or breasts, 4 pieces
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (1 gram)
- Vegetable oil, 2 tablespoons (30 ml) (30 milliliters)
- Garlic cloves, minced, 3 cloves
- Fresh rosemary, 1 tablespoon (15 ml) (3 grams)
- Fresh thyme, 1 tablespoon (15 ml) (3 grams)
- Lemon, juice of 1
- Honey, 2 tablespoons (30 ml) (30 milliliters)
- Apples, sliced, 2
- Fresh cranberries, 1 cup (240 ml) (100 grams)
- Red onion, sliced, 1
- Carrots, sliced, 2
- Brussels sprouts, halved, 1 cup (240 ml) (100 grams)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken pieces dry with paper towels.
- Season chicken with salt and black pepper on both sides.
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon juice, and honey.
- Place chicken pieces on a large sheet pan.
- Brush the chicken with the olive oil mixture, coating evenly.
- Arrange apple slices, cranberries, red onion, carrots, and Brussels sprouts around the chicken on the sheet pan.
- Drizzle remaining olive oil mixture over the vegetables and fruits.
- Toss the vegetables and fruits gently to coat them in the oil mixture.
- Spread everything out in an even layer on the pan.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Check the chicken for doneness; it should reach an internal temperature of 165°F (74°C).
- Remove from oven and let rest for a few minutes before serving.
Notes
- Marinate chicken in olive oil mixture for 30 minutes before cooking for enhanced flavor.
- Sprinkle cinnamon over apples and cranberries before roasting for a touch of sweetness.
- Broil dish after roasting for a crispy finish and slightly browned chicken and vegetables.