One Pan Cranberry Balsamic Roasted Chicken over Roasted Sweet Potatoes and Brussels​

Yes, I am having Thanksgiving food all week, and probably next week too. I know chicken is not your typical Thanksgiving day food, but this meal is a must-try at some point over the holiday or fall. I used chicken breasts instead of thighs and honey instead of the maple syrup, and thought the chicken still turned out full of flavor and delicious. I paired this chicken with a roasted sweet potatoes and Brussels recipe (also below), which turned out amazing together. I will admit that this meal was a little more time consuming to put together, but that is because both recipes use the oven and I doubled the sweet potatoes and Brussels recipe. That detail aside, I highly suggest these recipes paired together, but they are just as delicious on their own. Let me know if you give either of them a try!

​One Pan Cranberry Balsamic Roasted Chicken 
Ingredients:

• 2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
• fresh thyme
• a sprinkle of dried Italian herbs (optional)
• 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
• 1 tbsp each maple syrup (I used honey) and balsamic vinegar mixed together to coat chicken during roasting

For the Marinade

• 1/3 cup cranberries
• 2 tbsp olive oil
• 2 tbsp tamari sauce or gluten free soy sauce
• 2 tbsp maple syrup (I used honey)
• 1/4 cup balsamic vinegar
• 1/4 tsp sea salt
• 1/4 tsp black peppers
• 2 garlic cloves (or 1 tsp minced)

Directions:

1. Clean your chicken then place in a roasting or baking dish. Set aside.
2. Next prepare your marinade.
3. Blend all the ingredients listed in the Marinade in a food processor or blender until liquefied and smooth.
4. Pour this over the chicken thighs, coating evenly.
5. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
6. Once marinaded, preheat oven to 375F.
7. Remove chicken from fridge.
8. Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
9. Bake skin side down first for 22 minutes.
10. Remove and turn skin side up. Then brush each chicken skin with the maple syrup (or honey)/balsamic vinegar combo.
11. Add more seasoning (like dried herbs, salt, pepper) to the top if desired.
12. Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.
13. Remove from oven.
14. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
15. Serve with the roasted cranberries on top and any extra fresh herbs desired.

Notes:
If you use skinless chicken, the cooking time will be 20-25 minutes or so. No broiling needed.

Original recipe found here


Roasted Sweet Potatoes and Brussels Sprouts​
Ingredients:

• 1 pound Brussels sprouts, trimmed
• 1 large sweet potato (1 pound)
• 2 cloves garlic, smashed
• 1/3 cup olive oil
• 1 teaspoon cumin
• 1/4 or 1/2 teaspoon garlic salt
• 1 teaspoon salt
• pepper to taste
• 1 tablespoon red wine vinegar
• fresh thyme, to garnish

Directions:

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Original recipe found here