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Sheet Pan Cranberry Dijon Chicken with Roasted Root Vegetables

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Sheet Pan Cranberry Dijon Chicken with Roasted Root Vegetables is a flavorful one-pan dish that combines juicy chicken breasts coated in a tangy cranberry-Dijon glaze with vibrant roasted root vegetables. Perfect for busy weeknights or cozy family dinners, this recipe not only simplifies cleanup but also delights the palate with its sweet and savory blend. Enjoy an effortless cooking experience while creating lasting memories around the dinner table.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup cranberry sauce (store-bought or homemade)
  • 3 tbsp Dijon mustard
  • 2 cups carrots, cut into sticks
  • 2 cups parsnips, cut into sticks
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix cranberry sauce and Dijon mustard until well combined. Generously coat each chicken breast with this mixture.
  3. Chop the carrots and parsnips into uniform sticks for even roasting.
  4. On a large baking sheet, arrange the coated chicken breasts in the center and scatter the chopped veggies around them.
  5. Drizzle olive oil over both the chicken and veggies, then sprinkle minced garlic along with salt and pepper.
  6. Roast in the preheated oven for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C). Serve with any remaining sauce.

Nutrition

Keywords: - Marinate the chicken beforehand for deeper flavor. - Feel free to substitute seasonal veggies like Brussels sprouts or bell peppers based on availability. - To enhance flavors, add fresh herbs such as rosemary or thyme.

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