Cranberry Glazed Sheet Pan Chicken and Vegetables

By Bobbi Burleson of Bobbi's Kozy Kitchen

  • preparation

    Preparation time

    2 hours

  • portions


    Serves 6-8

  • cooks

    Cooks In

    45 min.


This is a great go to recipe for the whole family. Cranberry Glazed Sheet Pan Chicken and Vegetables was submitted by Bobbi Burleson of Bobbi’s Kozy Kitchen in our 2016 Holiday Food Blogger Challenge. Burleson was awarded an Honorable Mention for her recipe.

Wow did we have a great lunch when we made this recipe! Seriously, who gets an entire chicken and vegetable dinner at lunch in the office? This recipe challenge had us eating good for weeks. 

One of the best parts of this recipe is the cranberry glaze! Not only is it great for this recipe but you can use it for so many other things, wings, meatballs and more. 

This recipe is great for any night of the week as it is easy and clean up is simple with minimal pots and pans used. Perfect for busy parents! You can even make the glaze and chop the vegetables the night before to save even more time.



1 (4-5 Lb) Whole Chicken (Butterfied)
kosher Salt
fresh Cracked Black Pepper
16 Oz Cape Cod Select Frozen Cranberries (Thawed And Seperated)
1/2 Cup Sweet Chili Sauce
3/4 Cup Water
1 Lb Brussels Sprouts, Halved
1 Lb Butternut Squash Peeled, Seeded, And Diced
1 1/2 Lbs Baby Yukon Potatoes, Halved
3 Tbsp Olive Oil
1 Large Sprig Rosemary, Leaves Stripped And Chopped


1. Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.
2. Preheat oven to 375 degrees and line a baking sheet with tin foil.
3. Put 1/2 of the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Bring to a boil, reduce the heat and summer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze.
4. Meanwhile, in a large bowl, toss brussels sprouts, squash, potatoes, cranberries, rosemary, salt, pepper, and olive oil. Spread evenly in a single layer over baking sheet, arranging the sprouts cut side down as much as possible. Place a wire rack over the vegetables, and lay the chicken on the rack.
5. When the chicken is around the 140 degree mark, about 30 minutes in, remove from the oven and brush on the glaze on the chicken. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving.


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