Chicken thighs baked with cranberries, orange, Brussels sprouts, and caramelized onion on a single sheet pan.
# Components:
→ Poultry
01 - 8 bone-in, skin-on chicken thighs (approx. 900g)
→ Produce
02 - 450g Brussels sprouts, trimmed and halved
03 - 1 medium red onion, cut into wedges
04 - 150g fresh or frozen cranberries
05 - 1 large orange, zested and juiced
06 - 2 tablespoons fresh rosemary, chopped
07 - 3 garlic cloves, minced
→ Pantry
08 - 3 tablespoons olive oil
09 - 2 tablespoons honey
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
# Preparation Steps:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for efficient cleanup.
02 - In a large bowl, whisk together olive oil, honey, Dijon mustard, orange zest, orange juice, minced garlic, chopped rosemary, salt, and pepper to create the marinade.
03 - Add the chicken thighs to the bowl containing the marinade and toss thoroughly to ensure an even coating.
04 - Place the marinated chicken thighs, skin-side up, onto the prepared sheet pan.
05 - Toss the Brussels sprouts, red onion wedges, and cranberries in the same bowl with any remaining marinade. Scatter these ingredients around the chicken on the sheet pan.
06 - Roast for 30–35 minutes, or until the chicken skin achieves a golden hue, the internal temperature reaches 165°F (74°C), and the Brussels sprouts are caramelized.
07 - For enhanced chicken skin crispiness, finish the dish under the broiler for 2–3 minutes, monitoring closely to prevent burning.
08 - Serve immediately with pan juices spooned over the chicken and vegetables.
