Sheet Pan Cranberry Dijon Chicken with Roasted Root Vegetables
Savor the delightful flavors of Sheet Pan Cranberry Dijon Chicken with Roasted Root Vegetables. This effortless one-pan meal features juicy chicken breasts glazed in a tangy cranberry-Dijon sauce, accompanied by vibrant seasonal veggies. Perfect for busy weeknights or family gatherings, this dish offers delicious taste without the fuss of extensive cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup unsweetened cranberry sauce
- 2 tbsp Dijon mustard
- 3 cloves fresh garlic, minced
- 2 large carrots, sliced into sticks
- 2 parsnips, sliced into sticks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, combine cranberry sauce, Dijon mustard, and minced garlic. Coat chicken breasts with the glaze and place them on the sheet pan.
- Arrange chopped carrots, parsnips, and red onion around the chicken. Drizzle everything with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of at least 165°F (74°C) and vegetables are tender.
- Let rest for 5 minutes before serving; drizzle any remaining glaze over the top.
Nutrition
- Serving Size: 1 chicken breast with veggies (approximately 8 oz)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg