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Sheet Pan Balsamic Chicken
This sheet pan balsamic chicken with cranberry and green beans is the perfect small family holiday meal. Chicken halves are marinated in cranberry balsamic sauce and served with roasted green beans, fresh cranberries, and goat cheese.
Prep Time
20 mins
Cook Time
1 hr
Marinading Time:
2 hrs
Total Time
3 hrs 20 mins
Servings: 4 servings
Calories: 235 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1-½ cup fresh whole cranberries divided
- ¼ cup balsamic vinegar
- 4 tablespoons olive oil divided
- 2 tablespoons roughly chopped fresh rosemary
- 2 teaspoons kosher salt
- 4 cloves garlic
- 2 half chickens
- 1 pound green beans trimmed
- ½ teaspoon black pepper to taste
- ¼ cup crumbled goat cheese
Instructions
- In a food processor add ½ cup cranberries, balsamic vinegar, 3 tablespoons olive oil, rosemary, kosher salt, and garlic. Blend until smooth and reserve 1/4 cup of the marinade.
- Add chicken halves to a large gallon ziptop bag and pour the rest of the marinade into the bag and squish around the bag to cover all the chicken in the marinade. Place the chicken in the refrigerator and let marinate for at least 2 hours or up to 24 hours.
- When you're ready to cook the chicken preheat the oven to 375 degrees F and line a rimmed sheet pan with parchment paper.
- Add the marinated chicken to the sheet pan and bake for 45 minutes. Halfway through, baste your chicken with the reserved marinade.
- Remove the chicken from the oven and add the green beans and remaining cranberries around the chicken.
- Drizzle with the remaining tablespoon of olive oil, season with black pepper, and toss to combine.
- Add back to the oven and cook for another 15 minutes. The chicken should register at least 165 degrees F.
- Once fully cooked remove from the oven and sprinkle the beans with goat cheese, serve hot.
- Note: If your chicken halves are smaller cut down your cooking time. If the chicken is larger simple increase your chicken cooking time.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
235kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
7mg
(2%)
Sodium
1228mg
(51%)
Potassium
314mg
(9%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
987IU
(20%)
Vitamin C
20mg
(22%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 235
% Daily Value*
| Serving | 1serving | |
| Calories | 235kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 7mg | 2% |
| Sodium | 1228mg | 51% |
| Potassium | 314mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 987IU | 20% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.