Sheet Pan Rosemary Garlic Cranberry Chicken
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies and 1⁄2–1 cup mashed potatoes.
2 lbs (900 g) bone-in, skin on chicken, such as thighs or breasts, about 6 pieces
1 tbsp olive oil
1 1⁄2 cups fresh or frozen cranberries
1 lemon or orange
Toppings (optional): fresh rosemary sprigs
- Preheat oven to 425° F.
- Using a paper towel, pat chicken dry. Coat with oil. Generously rub with seasoning, getting some underneath the skin, as able. Place on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner.
- Add cranberries, placing between chicken pieces to keep as much of the chicken skin exposed as possible.
- Slice lemon or orange into wedges; tuck into pan with chicken.
- Bake 30–35 min or until chicken is cooked through.
Per serving: Calories 240, Fat 15 g (Saturated 4 g, Trans 0.1 g), Cholesterol 115 mg, Sodium 90 mg, Carbohydrate 5 g (Fibre 2 g, Sugars 1 g), Protein 20 g.
Pressed for time? Swap bone-in, skin-on chicken with 1 1⁄2 lbs (675 g) boneless, skinless chicken breasts. Start checking for doneness after 20 min.
Feeding a crowd? Double the recipe and bake on the Sheet Pan or use two 1⁄4 Sheet Pans.