Sheet Pan Cranberry Dijon Chicken with Roasted Root Vegetables
Sheet Pan Cranberry Dijon Chicken with Roasted Root Vegetables is a flavorful and effortless dish that combines tender, juicy chicken glazed with zesty cranberry and Dijon mustard alongside a medley of vibrant, caramelized root vegetables. Perfect for weeknight dinners or festive gatherings, this one-pan meal offers a comforting taste experience and minimal cleanup, allowing you to enjoy quality time with loved ones while indulging in delicious flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (1.5 pounds)
- 1 cup unsweetened cranberry sauce
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cups mixed root vegetables (carrots, potatoes, parsnips), chopped
- 1 tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, mix cranberry sauce and Dijon mustard. Coat each chicken breast generously in this mixture.
- Prepare root vegetables by peeling and chopping into bite-sized pieces, then toss in olive oil, garlic powder, salt, and pepper.
- Place chicken in the center of the sheet pan and surround it with seasoned vegetables.
- Roast for 30-35 minutes until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender.
- Serve hot, drizzling any remaining glaze over everything.
Nutrition
- Serving Size: 1 plate (170g)
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: - Marinate the chicken in the cranberry-Dijon mixture for at least 30 minutes for enhanced flavor. - Substitute root vegetables based on availability; sweet potatoes or beets work well. - Store leftovers in an airtight container for up to three days; reheat in the oven for best results.