Honey Cranberry Chicken Veggies Dinner (Printable)

Juicy chicken breasts glazed with honey and cranberries, roasted alongside baby potatoes, Brussels sprouts, and seasonal vegetables.

# 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

# Directions:

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, 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 cover 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 baking sheet from oven. Brush or spoon remaining glaze over chicken and toss vegetables gently. Return to oven and bake an additional 15 minutes until chicken reaches internal temperature of 165°F and vegetables are tender and golden.
08 - Serve chicken and vegetables hot, garnished with extra fresh thyme if desired.

# Expert Tips:

01 -
  • The glaze creates this gorgeous sticky coating that caramelizes in the oven while keeping the chicken incredibly moist
  • Cleanup takes literally two minutes because everything cooks on one pan
  • The vegetables absorb all those sweet and tangy juices, making them the best part of the meal
02 -
  • Let the chicken rest for 5 minutes before slicing so the juices redistribute and stay inside the meat
  • The glaze burns easily, so if your oven runs hot, check at the 25 minute mark and tent with foil if needed
03 -
  • Line your baking sheet with parchment paper, not foil, to prevent the glaze from sticking
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before starting

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