Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups fresh cranberries (frozen works too)
- 2 large navel oranges (one sliced into rounds, one juiced and zested)
- 1 lb asparagus or green beans, trimmed
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup (optional)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat for the easiest cleanup. In a small bowl, whisk together the olive oil, orange juice, orange zest, minced garlic, honey, rosemary, salt, and pepper. Set this marinade aside. Cut your chicken into even bite-sized pieces to ensure they cook at the same rate as the vegetables.
- Place the chicken cubes, fresh cranberries, and asparagus onto the prepared sheet pan. Pour the orange-rosemary marinade over the top and use your hands or tongs to toss everything until thoroughly coated. Spread the mixture out into a single layer, ensuring the chicken isn’t overcrowded. Nestle the orange slices in between the chicken and vegetables; these will caramelize in the oven and release incredible aroma and juice.
- Slide the sheet pan into the center rack of the oven. Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the cranberries have started to burst and release their juices. If you want a little extra color, turn the broiler on for the last 2 minutes. Remove from the oven and let it rest for 5 minutes. Serve warm, spooning any extra pan juices over the chicken for added moisture and flavor.
- Cook Time: 40 minutes