Sheet-Pan Cranberry Glazed Chicken Thigh
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Sheet-Pan Cranberry Glazed Chicken Thigh

Sheet-Pan Cranberry Glazed Chicken Thigh

with Green Beans and Roasted Sweet Potatoes

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

2 unit(s)

Sweet Potato

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

170 g

Green Beans, trimmed

1 unit(s)

Chicken Broth Concentrate

7 g


¼ cup

Panko Breadcrumbs

(Contains Wheat)


Nutrition Values

Calories430 kcal
Fat7 g
Saturated Fat1.5 g
Carbohydrate59 g
Sugar20 g
Dietary Fiber8 g
Protein33 g
Cholesterol130 mg
Sodium1000 mg
Trans Fat0 g
Potassium1150 mg
Calcium125 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Cut sweet potatoes into 1/2-inch wedges.
  • Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
  • Meanwhile, cut broccoli into bite-sized pieces. Add broccoli, 1/2 tbsp (1 tbsp) oil to a medium bowl. 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 flipped, add broccoli, then chicken to the baking sheet. Return to the oven and cook, until chicken is cooked through, 12-14 min.**

  • Meanwhile, zest, then juice clementine.
  • Add cranberry spread to a small microwavable bowl. 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) clemintine 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, stirring often, until golden and fragrant, 2-3 min.
  • Season with salt and pepper, to taste.
  • Drizzle cranberry glaze over chicken on the sheet pan.
  • Divide chicken, sweet potatoes and Brussel sprouts between plates.
  • Sprinkle over sage-panko topping.