Cranberry Thyme Chicken with Roasted Asparagus, Carrots and Onion

This cranberry thyme chicken is the perfect blend of sweet and savory, with a glossy jammy glaze that coats tender chicken cutlets. Paired with roasted asparagus, carrots and onion, it’s a complete meal that feels special yet comes together quickly.

The roasted vegetables develop crispy edges and natural sweetness, while the chicken stays juicy and flavorful. A hint of lemon brightens the dish, making it ideal for any season.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Halve, peel and cut onion into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.
2. Toss Brussels sprouts, onion and carrots on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and tender, 20-22 minutes.
3. Meanwhile, pat chicken dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt and pepper. (You’ll use more thyme later.)
4. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side. Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.
5. Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). Add another squeeze of lemon juice if desired. Season with salt and pepper to taste.
6. Slice chicken crosswise. Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or increase cooking time as needed.

What can I use instead of cranberry jam?

You can substitute with any fruit jam like raspberry or apricot or use whole berry cranberry sauce with a bit of sugar.

Can I make this dish ahead of time?

The chicken and sauce are best fresh, but you can roast the vegetables a day ahead and reheat them in the oven. Store components separately.