Sheet Pan Cranberry Balsamic Chicken

Juicy roasted chicken thighs cook alongside tart cranberries and sweet onion in a glossy honey-balsamic pan sauce. Fresh thyme adds a savory finish to this easy one-pan dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken thighs
• 1 cup fresh cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 medium yellow onion
• 1 tbsp fresh thyme
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup chicken broth

Cooking instructions

1. Heat the oven to 425°F. Slice the onion into wedges and strip the thyme leaves from their stems. (about 5 min) — 425°F
2. Whisk the balsamic vinegar, honey, chicken broth, olive oil, salt, and black pepper in a small bowl. (about 3 min)
3. Arrange the chicken thighs, onion wedges, and cranberries on a rimmed sheet pan. Pour the balsamic mixture over everything and scatter the thyme on top. (about 5 min)
4. Roast until the chicken is browned and reaches 165°F in the thickest part, 30 to 35 minutes. Spoon the pan juices over the chicken halfway through roasting and again before serving. (about 35 min) — 425°F
5. Rest the chicken for 5 minutes, then serve with the roasted cranberries, onions, and pan juices. (about 5 min)