Cranberry Thyme Chicken

🥘 Ingredients

• Brussels sprouts
  1 lb
• Fry Seasoning
  2 tbsp
• butter
  2 tbsp
• carrots
  12 oz
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  1 tsp
• cranberry jam
  2 unit
• dried thyme
  1 tsp
• lemon
  2 unit
• olive oil
  2 tsp
• paper towels
• pepper
• red onion
  2 unit
• salt
• sugar
  ½ teaspoon

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   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 red onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon .

   Brussels sprouts: 1 lb, red onion: 2 unit, carrots: 12 oz, lemon: 2 unit
2. 

   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 minutes to ⏱️ 22 minutes .

   olive oil: 2 tsp, salt, pepper
3. 

   3

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with Fry Seasoning , dried thyme (¼ tsp; ½ tsp for 4 servings), salt, and pepper. You’ll use more thyme later.

   chicken cutlets: 20 oz, paper towels, Fry Seasoning: 2 tbsp, dried thyme: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, ⏱️ 6 minutes to ⏱️ 8 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low and cook ⏱️ 2 minutes to ⏱️ 3 minutes more per side.

   cooking oil: 1 tsp
5. 

   5

   Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool ⏱️ 1 minute .
6. 

   6

   Return pan to medium-high heat; add chicken stock concentrate , cranberry jam , ¼ cup water, ¼ tsp thyme, and sugar (use 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 minutes to ⏱️ 3 minutes . Turn off heat.

   chicken stock concentrate: 2 unit, cranberry jam: 2 unit, sugar: ½ teaspoon
7. 7

   Stir in butter (1 TBSP; 2 TBSP for 4 servings) 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.

   butter: 2 tbsp
8. 8

   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.
9. 9

   Chicken is fully cooked when internal temperature reaches 165 degrees F.