Oh my Laaawd, can you believe it is November already? I can’t! It is going waaaaay too fast. I feel like I blink and Christmas is coming at me in light speed!!
But first off, Thanksgiving!! The foodies fave holiday right?
Do you do it up big? Have the whole family over? Or is it just a small celebration?
We have done both. We have had 17 people here, and just 4. I always make a huge turkey and tons of sides, but some people aren’t as into leftovers as I am.
Ummm, BTDubs, if you are one of those you are more than welcome to send your leftovers to me
But in lieu of Fed-Exing me your extras, I thought that coming up with an easy fall flavored chicken recipe was what needed to happen, and y’all know I loves me some sheet pan recipes!
This Cranberry Glazed Sheet Pan Chicken and Vegetables in no different.
When Cape Cod Selects asked me to participate in their new recipe contest using their frozen cranberries, I immediately knew I wanted to come up with a complete dish full of fall flavors. I could have done a dessert, or a drink, but a full meal was what was calling my name.
I mulled over the veggies that I wanted to include. I knew the cranberries were going to be part of the recipe in a couple of ways, they are so good I just had to highlight them as much as possible. But, what else did I want to include?
Brussels sprouts just scream Thanksgiving to me.
Ever since I was able to get the whole family on Brussels sprouts lovers train, they have been a part of every holiday meal, so I had to include them. But, what else?
Well, butternut squash seemed the next Thanksgiving-ish.
I thought about pumpkin, which would work wonderfully, but I just didn’t want to wrangle a whole pumpkin. I actually have to admit that I took a little help from the grocery store and bought the already diced squash #dontjudge
Then I knew, with my tater lovin’ dude offering his opinion, that baby Yukon golds needed to be a part of the supporting cast as well. In my mind, they just seemed to round out the flavors that I wanted to include.
But the star of this show is that juicy chicken, bathed in cranberry goodness.
I had actually tossed around the idea of using the cranberries in a BBQ sauce, cuz y’all know I love to make BBQ sauce out of just about anything (hellooooo Roasted Strawberry BBQ Sauce, Pumpkin BBQ Sauce, and Blackberry BBQ Sauce)!
But I decided a fall flavor-filled meal, with cranberries at the center of everything, was the way to go.
Boyyyyy was I happy that was the way I went too! This chicken is so juicy and delicious. The cranberry glaze adds a nice tangy finish and those veggies that cook under the chicken, bathed in all of that chickeny goodness?
The potatoes roasted to the perfect doneness, the butternut squash was earthy and delicious, the Brussels sprout caramelized beautifully, and those cranberries added just the right pop to round out the flavors!
If you aren’t doing it up big this Thanksgiving, you really reallllllly need to give this meal a try. You will come away satisfied, with one dish to clean.
The perfect holiday!!
MORE GREAT SHEET PAN DINNER IDEAS
This Cranberry Glazed Sheet Pan Chicken and Vegetables
- 1 (4 to 5 pound) whole chicken, butterflied
- Redmond’s real sea salt
- Fresh cracked black pepper
- 16 ounces frozen cranberries, thawed and separated
- 1/2 cup sweet chili sauce
- 3/4 cup water
- 1 pound Brussels sprouts, halved
- 1 (1-pound) butternut squash, peeled, seeded, and diced
- 1 1/2 pounds baby Yukon gold potatoes, halved (large ones can be quartered)
- 3 tablespoons olive oil
- 1 large sprig fresh rosemary, leaves stripped and chopped
How to cook This Cranberry Glazed Sheet Pan Chicken and Vegetables
- Sprinkle the chicken with salt and pepper. Place on a silicone cutting board and cover with a clean dishtowel. Allow it to rest on the counter for an hour to come to room temperature.
- Preheat oven to 375 and line a baking sheet with tin foil
- Put the 1/2 of the cranberries in a food processor and pulse until you have small pieces. Add them to a skillet with the sweet chili sauce and 3/4 cup water. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
- Meanwhile, in a large bowl, toss Brussels sprouts, squash, potatoes, remaining cranberries, rosemary, salt, pepper, and olive oil. Spread evenly in a single layer over the baking sheet, arranging the sprouts cut-side down as much as possible. Place a wire rack over the vegetables, and lay the chicken on the rack.
- When the chicken is around the 140 degrees F mark, about 30 minutes in, remove from the oven and brush on the glaze on the chicken. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more
- Remove the baking sheet from the oven and allow the chicken to rest for 10 minutes before carving.