Cranberry Thyme Chicken with Roasted Vegetables

This cranberry thyme chicken brings together juicy pan-seared cutlets and a glossy, sweet-tart cranberry glaze. The sauce, enriched with butter and a hint of lemon, perfectly complements the crispy-edged roasted vegetables.

Roasted broccoli, carrots and red onion become tender and caramelized in the oven, creating a hearty side that balances the richness of the chicken. It’s a complete meal that feels special yet comes together quickly.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Cut broccoli into bite-sized pieces. Halve, peel and cut the red onion into ½-inch wedges. Peel and cut carrots diagonally into ½-inch pieces. Quarter the lemon.
2. On a baking sheet, toss the onion and carrots with a generous drizzle of olive oil, salt and pepper. Roast on the top rack for 5 minutes. Then add the broccoli to the sheet, toss everything together and continue roasting until the vegetables are golden and tender, 15-20 minutes more.
3. While the vegetables roast, pat the chicken cutlets dry with paper towels. Season both sides with fry seasoning, ¼ teaspoon dried thyme (use ½ teaspoon for 4 servings), salt and pepper. Reserve the remaining thyme for the sauce.
4. Heat a drizzle of cooking oil in a large pan over medium heat. Add the chicken and cook until browned and cooked through, 6-8 minutes per side. If the cutlets are thick, reduce heat to low and cook 2-3 minutes more per side. Transfer the chicken to a cutting board to rest. Carefully wipe out the pan and let it cool for 1 minute.
5. Return the pan to medium-high heat. Add the chicken stock concentrate, cranberry jam, ¼ cup water (½ cup for 4 servings), ¼ teaspoon dried thyme (½ teaspoon for 4) and ¼ teaspoon sugar (½ teaspoon for 4). Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Turn off the heat and stir in 1 tablespoon butter (2 tablespoons for 4) and the juice from one lemon wedge (two wedges for 4). Season with salt and pepper to taste.
6. Slice the chicken crosswise. Divide the chicken and roasted vegetables among plates. Drizzle the chicken with as much pan sauce as desired. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen broccoli for this recipe?

Yes, but thaw and pat it dry first to avoid excess moisture. Roasting time may need to be reduced slightly.

What can I substitute for cranberry jam?

You can use any berry jam or preserves, such as raspberry or cherry, for a similar sweet-tart flavor.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C) on an instant-read thermometer or when the juices run clear and no pink remains.