Sheet Pan Rosemary Garlic Cranberry Chicken

35 - 40 min

6 servings

Ingredients

  • 2 lbs (900 g) bone-in, skin on chicken, such as thighs or breasts, about 6 pieces
  • 1 tbsp olive oil
  • 2 tbsp Rosemary Garlic Seasoning
  • 1 1⁄2 cups fresh or frozen cranberries
  • 1 lemon or orange

Preparation

  1. Preheat oven to 425° F.
  2. Using a paper towel, pat chicken dry. Coat with oil. Generously rub with seasoning, getting some underneath the skin, as able. Place on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner.
  3. Add cranberries, placing between chicken pieces to keep as much of the chicken skin exposed as possible.
  4. Slice lemon or orange into wedges; tuck into pan with chicken.
  5. Bake 30–35 min or until chicken is cooked through.

Nutritional Information

Per serving: Calories 240, Fat 15 g (Saturated 4 g, 0.1 0 g), Cholesterol 115 mg, Sodium 90 mg, Carbohydrate 5 g (Fiber 2 g, Sugars 1 g), Protein 20 g.

Tips

Pressed for time? Swap bone-in, skin-on chicken with 1 1⁄2 lbs (675 g) boneless, skinless chicken breasts. Start checking for doneness after 20 min.

Feeding a crowd? Double the recipe and bake on the Sheet Pan or use two 1⁄4 Sheet Pans.

Perfectly Balance Your Plate

Serve with 1 cup steamed veggies and 1⁄2–1 cup mashed potatoes.