Cranberry Thyme Chicken
with Roasted Brussels Sprouts, Carrots & Onion
- Milk
Can you feel it yet? Fall in the air: earthy smells and sweater-weather temps. It’s thyme (see what we did there?) for the likes of cranberries and roasted root veggies! This chicken may seem like your basic cutlet, but dress it up with a jammy cranberry glaze, and you’ve got a sweet-sour-rich main dish, plus a crispy-edged, tender red onion, Brussels, and carrots side, making it a cozy meal for any night of the week–thank you, autumn!
Ingredients
8 ounce
Brussels Sprouts
1 unit
Red Onion
6 ounce
Carrots
1 unit
Lemon
10 ounce
Chicken Cutlets
1 teaspoon
Dried Thyme
1 tablespoon
Fry Seasoning
1 unit
Chicken Stock Concentrate
1 unit
Cranberry Jam
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
¼ teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• 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.
• 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.)
• Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. TIP: 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.
• 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). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.
• 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.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sweet-tangy cranberry sauce, while some found it complemented the roasted veggies perfectly 🍲.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, with roasted veggies being a particular highlight.
- Suggestions: Consider adding a starch like rice or potatoes; some found the meal light without it.
- Portions: Several mentioned wanting more vegetables, especially carrots, to round out the meal.
- Texture: Some noted the chicken could be dry; consider adjusting cooking times for juicier results.
Reviews from our home cooks
The roasted vegetables were truly the highlight of this dish! The Brussels sprouts and carrots were perfectly caramelized with great texture and flavor - tender inside with just the right amount of crisp on the edges. The cranberry thyme sauce was outstanding, offering a bright, slightly sweet and tangy contrast that tied everything together beautifully. It elevated the entire meal and made the veggies especially delicious. Fresh, flavorful, and very well balanced - a standout combination I'd gladly order again!
Delicious. I added a couple more carrots to the mix. When I mix the vegetables with olive oil, I mix them in a bowl, salt and pepper it, and then pour it onto the baking sheet so it gets evenly coated. And with the chicken, I slice it and mix it with the sauce. So good and healthy.
The sweet and savory cranberry thyme sauce was just right. Loved it. The chicken breast turned out very moist.
Delicious meal! The tart and sweet Cranberry sauce on the chicken was amazing. The roasted vegetable blend was a very nice change to the usual side dishes.
We're fans of cranberry and this was amazing on top of the chicken and veggies. I'll always love the roasted veggies. I added dried chili peppers on the dry drub. It was a really nice kick with the sweetness. I might add rice to it next time for some extra carbs but over all I'd get this again.
It tastes fine, each part on its own, although it's fairly ordinary food ... my only real problem with it is that the cranberry chicken doesn't "match with" the roasted veg. The differing flavor profiles do not enhance each other at all; in fact, they conflict somewhat. It's like something I would throw together from my own kitchen, when I need to use up whatever random leftovers I have. And that's not what you expect when you are PAYING FOR a chef to create your dinner menu!!
Fantastic meal - wonderful combo of vegetables, and the pan sauce for the chicken was great. I added potatoes and roasted them with the carrots for 30 minutes and added another tray of the brussels sprouts and onion for the final 20 minutes. Delicious in every way!
Awesome! Super healthy and a creative spin with the pan sauce, paired super well definitely going to use cranberry and thyme for poultry sauce in the future, and very much a wife pleasing recipe!
So good! Very easy to prepare, and clean up after. Cranberry thyme sauce is fabulous.
I love that it's super low in carbs. Awesome Cranberry thyme pan sauce.
