This pomegranate glazed chicken sheet pan dinner was SO good, and more importantly, SO easy! Plain roasted chicken gets a boost of flavor from the tangy-sweet pomegranate glaze while vegetables roast alongside the chicken, absorbing its flavor and giving you a full meal with one pan (sheet) in under an hour of time. I used brussels sprouts, carrots, and fingerling potatoes in this version but you can easily change up the veggies to whatever you want – butternut squash, green beans, and broccolini come to mind as perfect accompaniments!
This chicken sheet pan dinner is also a pretty budget-friendly dish. You can either buy a whole chicken and cut it up yourself, or ask your butcher to do it for you to save you the dirty work (and time). Once you’ve settled on which vegetables you want to use, all you need to do is quickly chop them into relatively large pieces, season them in the chicken, and put it all into the oven. While that is cooking you can reduce a simple pomegranate glaze to coat the chicken with. Parboiling the vegetables is optional, but can be good insurance against undercooked veggies and overcooked chicken! This chicken sheet pan dinner is also incredibly versatile, you can change up the glaze, herbs, and veggies so to fit every season.
Ever since getting back from Hawaii I haven’t been able to get back into my routine, which is extremely important for me. Part of it is that I’ve got a few too many things going right now, and the other part is the universe keeps throwing new things my way, both good and bad. Speaking of, I’m really excited to announce that in two weeks I’ll be starting a job as an in-house nutritionist for Austin Family Medicine Associates! The other good news is that the position is going to give me the flexibility to be home more- and blogging more!
When I graduated from the Nutritional Therapy Association in November, I went through a pretty extreme panic. I had no idea what I was going to do after graduation because I wasn’t sure that I could start my own business, or that anyone would hire me because I am not a registered dietician. This sent me into a spiral of thinking I had just gotten myself a really expensive hobby, and that I’d never be able to fully live out my passion. At the same time I was growing more and more dissatisfied with my full time job, because though it is a great job, it wasn’t fulfilling the drive I had in me to help people and put my knowledge to use.
I talked to a friend about this, and she told me that I just needed to “put my desires into the universe” and good things would happen. I may have thought she was a little bit crazy at the time, but I’d seen this method work for her before and decided to try it. So, my type-A self decided to let go, tell the universe what I wanted, and believe that things would fall into place as they should. In the meantime, I continued blogging, educating myself further, and working full time. Within a few weeks, one of my favorite bloggers who happens to be local to me posted on her Snapchat that she was looking for a part-time assistant. I applied, and got it! It wasn’t enough hours to make up for my full-time job, but now I had paying work that I loved, and that could eventually become something even bigger.
After a few months of working my part-time job, it became clear that there was a lot more work to be done, but I didn’t have enough hours available for it. Then, out of nowhere, a fellow nutritionist let me know that she was leaving her position and asked if I wanted to interview for it. Of course I said yes! I went in to interview probably as nervous as I’ll ever be in my life, and wound up getting it.
This all isn’t to say I haven’t worked hard to get to where I am, but I also believe that opening yourself up to opportunity and not being scared to dream your wildest dreams is a key part of creating the life you want. In both work and love lately, I’ve found this idea to be especially true, but I’ll save the love part for another day 🙂
Now then, go enjoy this pomegranate chicken sheet pan dinner!
- 1 lb Brussels Sprouts, halved
- 1/2 lb Carrots, quartered
- 1/2 lb Fingerling Potatoes, halved
- 1 Chicken, cut into 8 pieces
- 1 Tbs high heat oil such as avocado oil or ghee
- 1/2 Cup Fresh Orange Juice
- Zest of One Orange
- 1 Cup Pomegranate Juice
- 4 Sprigs Thyme
- 1 Sprig Rosemary
- 1. Preheat oven to 450 degrees
- 2. Bring a pot of salted water to boil, add carrots and potatoes and boil for 4-5 minutes, until slightly softened but not fully done.
- 3. Strain carrots and potatoes.
- 4. Toss carrots, potatoes, and brussels sprouts with 1 Tbs high heat oil such as avocado oil or ghee, and salt and pepper to taste.
- 5. Season chicken with salt and pepper on both sides.
- 6. Place chicken on a large sheet pan and arrange vegetables around it.
- 7. Put in oven at 450 for 15 minutes, then reduce heat to 375 for an additional 15 minutes.
- 8. While chicken is cooking, combine all ingredients for glaze and reduce over medium heat, stirring occasionally until the mixture is thick and syrupy, about 7 minutes.
- 8. Baste chicken with pomegranate glaze and pour any additional glaze over vegetables, bake at 375 for an additional 15 minutes.
- 9. If chicken is not yet browned or crispy, broil for a few minutes until desired crispness is achieved.