Sheet Pan Chicken with Cranberries and Sweet Potatoes
Bring the flavors of fall to your dinner with this delicious Sheet Pan Chicken with Cranberries and Sweet Potatoes recipe! Everything is cooked all on one pan, so it couldn’t be easier!
Hi friends! The holidays are quickly approaching, and I am up to my neck in planning! Even though our Thanksgiving will be small this year, I still want to make delicious dishes for my family. The more “normalcy” the better, right?
But with all of the menu planning and gift buying (plus having two little ones to keep occupied,) it doesn’t leave a whole lot of time to make our day-to-day dinners. Lately I’ve been leaning towards easier dishes, and that’s where this Sheet Pan Chicken came about!
How to Make Sheet Pan Chicken
The thing I love the most about sheet pan meals is how easy they are! And not only are they easy, but they require little clean up because they only utilize a small number of dishes. The side dish is made right on the pan with the chicken!
To start making this meal, toss the chicken with the oil, garlic, rosemary, and salt and pepper to taste in a large bowl. Make sure that all sides of the chicken are coated in the spices. Let that sit for about 20-30 minutes.
Then in a separate bowl, toss the potatoes, onion, and fresh cranberries with a little oil. Season with salt and pepper to taste. Then transfer that potato mixture to a pan coated with cooking spray and spread in an even layer.
After you’ve let the chicken sit, place it on top of the potatoes. Roast in a 425 degree oven until the chicken is fully cooked through and done. This will take about 20-25 minutes.
Once the chicken is cooked all the way through (the internal temperature should reach 165 degrees), remove it from the roasting pan and transfer to a serving plate. You can keep it warm by covering the plate with a sheet of aluminum foil.
Then continue roasting the potatoes and cranberries until they are tender and start to be crispy. This should take an additional 5-10 minutes or so. Serve the chicken with the potatoes and cranberries and garnish with fresh rosemary sprigs for a beautiful and festive look!
What to Serve with Sheet Pan Chicken
Because the sweet potatoes and onion cook right on the pan with the chicken, this could very well be a complete meal! However, you might want to add something leafy like a salad, or even a nice warm bread or rolls to start you off.
So if you’re looking to add another side or vegetable, here are a couple recommendations:
- Roasted Carrots with Browned Butter and Pecans
- Kale Salad with Maple Butternut Squash and Pomegranate Vinaigrette
- No-Knead Rosemary Sea Salt Bread
And you can’t forget about my favorite part of any meal: the dessert! Although it’s delicious any time of the year, this sheet pan chicken does have fall forward flavors. Because of that, here are some of my favorite fall sweets as of late:
- Pear Apple Pie
- Pumpkin Spice Latte Cupcakes with Coffee Cream Cheese Frosting
- Snickerdoodle Cheesecake
I hope you and your family enjoy this dish as much as mine did! Don’t forget to leave me a comment to let me know how it turned out!
- 2 Cornish Game Hens, halved (Or 6 bone-in chicken thighs)
- 3 tablespoons extra virgin olive oil, divided
- 2-3 cloves of garlic, minced
- 2 tablespoons fresh rosemary
- Salt and pepper, to taste
- 2 medium sweet potatoes, peeled and diced (about 2-3 cups)
- 1 medium onion, quartered
- 1 cup fresh cranberries
- Garnish with fresh rosemary sprigs
- Preheat oven to 425 degrees F. Spray a large rimmed baking sheet or a roasting pan with cooking spray to lightly coat.
- In a large bowl, toss the chicken with 2 tablespoons oil, garlic, rosemary, and salt and pepper to taste. Ensure all sides of the chicken are coated in the spices. Let sit for 20-30 minutes.
- In another medium bowl, toss the potatoes, onion, and fresh cranberries with the remaining tablespoon of oil. Season with salt and pepper to taste. Transfer the potato mixture to the prepared pan and spread in an even layer.
- Place the chicken on top of the potatoes. Roast until the chicken is fully cooked through and done about 20-25 minutes.
- Once the chicken is cooked through, remove from the roasting pan and transfer to a serving plate. Keep warm.
- Continue roasting the potatoes and cranberries until they are tender and start to be crispy, additional 5-10 minutes.
- Serve chicken with potatoes and cranberries warm. Garnish with fresh rosemary sprigs.
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