Cranberry Glazed Chicken with Carrots & Sweet Potatoes | Fall Sheet Pan Dinners

Introduction

Cranberry Glazed Chicken with Carrots & Sweet Potatoes embodies the essence of fall on a single baking sheet. The tartness of cranberries, caramelized sweetness of roasted root vegetables, and savory, juicy chicken create a symphony of flavors that’s as beautiful as it is delicious. This easy sheet pan dinner is perfect for busy weeknights or festive gatherings, offering maximum impact with minimal fuss and virtually no cleanup.

Why You’ll Love Cranberry Glazed Chicken with Carrots & Sweet Potatoes

This dish is a flavor-packed crowd pleaser, balancing richness with tang. The cranberry glaze creates a glossy, sticky finish on the juicy chicken thighs, while the carrots and sweet potatoes soak up all those delicious pan juices, transforming into tender, caramelized bites. Plus, everything cooks together in one pan, making this dinner both convenient and bursting with autumnal vibes.

The Secret to a Luscious Cranberry Glaze

The cranberry glaze is a quick reduction of cranberry sauce, honey, Dijon mustard, garlic, and a splash of balsamic vinegar. This creates a bright and tangy sauce that clings to the chicken and infuses the vegetables as they roast. For added flavor, fresh orange zest or a handful of dried cranberries can be stirred in just before glazing the chicken.

Sheet Pan Assembly for Effortless Cooking

Start by tossing the sweet potatoes and carrots with olive oil, salt, and pepper, then nestle the chicken thighs among the veggies. Spoon over half of your cranberry glaze before roasting, and reserve the rest for a final glossy layer in the last 10 minutes of baking. The result? Chicken that’s moist and flavorful, and vegetables roasted to golden, tender perfection.

Serving Suggestions for a Show Stopping Fall Dinner

Serve your Cranberry Glazed Chicken directly from the sheet pan with rustic slices of sourdough bread or a side of wild rice to soak up extra sauce. Add steamed green beans or a simple arugula salad for more greens. Sprinkle with fresh parsley or orange zest for a fresh finish that highlights all the autumn flavors.

Nutritional Information and Serving Size

This recipe yields 4 generous servings. Each serving typically provides about 400–450 calories, with a satisfying balance of protein, fiber, and complex carbohydrates. The natural sweetness from root vegetables and cranberry glaze makes for a wholesome, nourishing meal ideal for fall.

Cranberry Glazed Chicken with Carrots & Sweet Potatoes (Recap)

Whether you’re craving comfort food or planning a festive spread, this sheet pan dinner delivers fall flavors in every bite. The nourishing ingredients paired with effortless cleanup make this a new favorite for both family meals and entertaining.

💡Meal Planning Tip: Save this recipe to instantly generate a categorized shopping list, making your next grocery trip efficient and stress-free. CookifyAI automatically sorts all the ingredients by store section and lets you add this dinner to your week’s meal plan with a click.

Instructions

1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Place the sweet potatoes and carrots on the sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat and spread out in a single layer.
3. Pat the chicken thighs dry with paper towels and rub with remaining olive oil. Season both sides with salt and pepper. Nestle chicken thighs among the veggies on the pan.
4. In a small saucepan over medium heat, combine cranberry sauce, honey (or maple syrup), Dijon mustard, garlic, balsamic vinegar, and (if using) orange zest. Bring to a simmer and cook for 2–3 minutes, stirring until slightly thickened. Remove from heat.
5. Brush or spoon half the cranberry glaze generously over the chicken thighs (the rest will be used later).
6. Roast in the preheated oven for 25 minutes. Remove the pan, brush chicken with remaining glaze, and sprinkle a few dried cranberries over veggies if desired. Return to oven and roast an additional 10–15 minutes, until chicken is golden, cooked through (internal temp 165°F), and veggies are tender.
7. Garnish with fresh parsley and extra orange zest before serving. Enjoy straight from the pan!

Weekly Meal Planning

This fall sheet pan chicken is a meal planner’s dream. Save and schedule this recipe in CookifyAI to organize your week’s dinners and automatically calculate total ingredient quantities for all your planned meals.

Planning Benefits:

• Consolidates ingredients across every recipe you schedule for the week—no more duplicate buys!
• Sorts items by grocery store section, saving you time and effort.
• Adjusts for servings so you can easily scale up for company or down for solo nights.
• Helps you spot overlapping ingredients (like carrots or sweet potatoes) to minimize food waste and simplify your shopping trip.

Pro tip: Schedule your recipes to take full advantage of ingredient overlap—making meal prep and budgeting easier all season long.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Enjoy the taste of fall with a meal that’s as easy as it is memorable, and let CookifyAI streamline your meal planning and shopping along the way!