Sheet-Pan Cranberry Glazed Chicken Thigh
with Green Beans and Roasted Sweet PotatoesCalories
:
600 kcalProtein
:
34g proteinTotal
:
33 minutesDifficulty
:
MediumFamily Friendly
Sheet Pan
Allergens:
- Wheat
- Milk
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Sesame
- Crustaceans
- Soy
- Gluten
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
270 g
Chicken Thighs
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
2 unit(s)
Sweet Potato
4 g
Garlic Salt
(May be present: Milk, Wheat, Mustard, Sulphites, Sesame, Soy, Tree nuts, Triticale, Peanuts)
170 g
Green Beans
1 unit(s)
Chicken Broth Concentrate
7 g
Sage
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: 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
Calories600 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate63 g
Sugar18 g
Dietary Fiber8 g
Protein34 g
Cholesterol145 mg
Sodium1090 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium125 mg
Iron4 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.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Zester
•Small Bowl
•Large Non-Stick Pan
Cooking Steps
1
- 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.)
2
- 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.
3
- 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.**
4
- 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.
5
- 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.
6
- Drizzle cranberry glaze over chicken on the sheet pan.
- Divide chicken, sweet potatoes and Brussels sprouts between plates.
- Sprinkle with sage-panko topping.
