This one-pan meal brings seasonal flavors to the table easy and stress-free!
I love how sheet-pan meals really got their time in the lime-light this year. While they’ve always been a favorite by busy cooks, I feel like this year my Pinterest was consistently filled with beautiful pictures of these tasty and simple dinners. As we wind down the year (crazy!), I think it’s only natural to want to take some time to step back and reflect. Especially about food ;). So over the next month and a half, expect to see new recipes that come with a reflection of similar recipes that my family loved this year.
Since today’s post is all about one-pan cooking, here are three sheet-pan recipes that Bry and I really enjoyed this year:
- Sheet Pan Maple Dijon Pork and Vegetables – The Healthy Toast
- Tempeh Sheet Pan Nachos – The Grateful Grazer
- Sheet Pan Crispy Tofu & Vegetables with Peanut Sauce – Joy Food Sunshine
As I’ve had Thanksgiving-brain recently, this recipe definitely has some holiday flavors going on. However, depending on the time of year that you’re making this, you may want to use cherries instead of cranberries. In fact, if you aren’t a fan of tart flavors, using cherries will sweeten up the dish and tone down the tartness.
One of the big changes Bry and I have made in just the past two or three months is to avoid having cell phones at the dinner table. We already spend most of our week at work away from one another, and we started to realize how even though we would be sitting at the dinner table together, we weren’t fully paying attention to each other or the food. So many people talk about unplugging, which is a really great idea, but between our jobs and the blog it just isn’t realistic to totally go off the grid every night. But even just those 30 minutes at dinner without text messages, news updates, and other notifications has really helped us feel more in tune with each other’s lives and distress. We usually think of Thanksgiving as a time to be around the table without distractions, enjoying time with family and friends, but I challenge you to take this mentality to just those average weeknights as well.
So here’s a toast to the family (or friend) dinner table – cellphone-free!
Sheet Pan Cranberry Chicken with Roasted Vegetables
- 1 lb mini potatoes halved
- 3 large carrots peeled and sliced
- 2 tablespoons canola oil
- 1 clove garlic minced
- ½ tsp Mediterranean seasonings mix
- Salt and pepper
- 1 lb skinless boneless chicken thighs
- 1 cup fresh cranberries or cherries depending on the season
- 1 tablespoon canola oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- Juice from ½ large naval orange
- Preheat oven to 425F and cover large sheet pan with foil or parchment paper.
- In large bowl, combine halved potatoes, sliced carrots, 2 tablespoons canola oil, minced garlic, Mediterranean seasoning, salt and pepper. Toss to combine.
- In another bowl, combine chicken, cranberries, remaining oil, vinegar, brown sugar, and orange juice.
- Place chicken thighs in center of pan, season with salt and pepper, then top with cranberries. Drizzle remaining sauce over the top. Place carrots and potatoes around the edges of the chicken.
- Bake for 25-30 minutes, or until chicken cooked through.