Cranberry Thyme Chicken

🥘 Ingredients

• brussels sprouts
  8 oz
• butter
  1 unit
• carrots
  6 oz
• chicken cutlets
  10 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 unit
• cranberry jam
  1 unit
• dried thyme
  1 tsp
• fry seasoning
  1 unit
• lemon
  1 unit
• olive oil
  1 unit
• red onion
  1 unit
• sugar
  1 unit

🍳 Cookware

• baking sheet
• large pan
• cutting board

1. 

   1

   brussels sprouts red onion carrots lemon chicken cutlets dried thyme fry seasoning chicken stock concentrate cranberry jam olive oil cooking oil sugar butter

   brussels sprouts: 8 oz, red onion: 1 unit, carrots: 6 oz, lemon: 1 unit, chicken cutlets: 10 oz, dried thyme: 1 tsp, fry seasoning: 1 unit, chicken stock concentrate: 1 unit, cranberry jam: 1 unit, olive oil: 1 unit, cooking oil: 1 unit, sugar: 1 unit, butter: 1 unit
2. 

   2

   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.
3. 

   3

   Toss brussels sprouts, red 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 .
4. 

   4

   Meanwhile, pat chicken cutlets dry with paper towels and season all over with fry seasoning, ¼ tsp dried thyme, salt, and pepper. You will use more thyme later.
5. 

   5

   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. If chicken is on the thicker side, reduce heat to low; cook ⏱️ 2 minutes to ⏱️ 3 minutes more per side. 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 dried thyme, and ¼ tsp sugar. Cook, stirring occasionally, until sauce has thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat. Stir in 1 TBSP butter and juice from one lemon wedge. Season with salt and pepper to taste.
7. 7

   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.