Sheet-Pan Cranberry Glazed Chicken Thigh
with Green Beans and Roasted Sweet Potatoes
A crispy, fragrant breadcrumb topping takes this sweet, glazed chicken up to the next level. This tastes just like a holiday meal, but is easy enough for a weeknight!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
2 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
2 unit(s)
Sweet Potato
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
170 g
Green Beans
1 unit(s)
Chicken Broth Concentrate
7 g
Sage
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, cut broccoli into bite-sized pieces. To a medium bowl, add broccoli, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to combine.
- Set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Once sweet potatoes are stirred, add broccoli, then chicken to the baking sheet. Return to the oven and cook for 12-14 min, until chicken is cooked through.**
- Meanwhile, zest, then juice clementine.
- To a small microwavable bowl, add cranberry spread. Cook in the microwave, until melted, 1 min. (TIP: If you don't have a microwave, heat in a small pot over medium heat!)
- Stir in 1 tsp (2 tsp) clementine juice and zest.
- Set aside.
- Strip a few sage leaves from stems, then finely chop 1/2 tbsp (1 tbsp).
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add panko and chopped sage. Cook for 2-3 min, stirring often, until golden and fragrant.
- Season with salt and pepper, to taste.
- Drizzle cranberry glaze over chicken on the sheet pan.
- Divide chicken, sweet potatoes and Brussels sprouts between plates.
- Sprinkle with sage-panko topping.