Thanksgiving Sheet Pan Dinner
Whether you’re looking for a Thanksgiving shortcut or just another way to enjoy all the yumminess this holiday traditionally offers, this Thanksgiving Sheet Pan Dinner recipe is sure to fill your tummy and satisfy your tastebuds!
I love the idea of this recipe and certainly cannot take credit for it’s originality – but a dear friend who comes to many of my community cooking classes shared a version of this Thanksgiving Sheet Pan Dinner with me and I was amazed!
I couldn’t help but make my own version of this glorious sheet pan meal.
Don’t let the tasks of Thanksgiving Dinner intimidate you!
In about one hour you can have this delicious Thanksgiving inspired meal!
3 TIPS for Thanksgiving Dinner Success
There are several tips that will lead to success for transforming an entire Thanksgiving Meal into a sheet pan dinner!
- Prepare – [the potatoes need to be peeled and par-cooked, the chicken needs to be marinated and the green beans need to be par-boiled] in order to get everything properly and completely cooked at just the right time on one pan
- Follow the order of operations – follow the cooking order and everything will be just fine!
- Season along the way – each component needs to be handled thoughtfully! [The chicken thighs are coated in maple mustard glaze, the potatoes are tossed with garlic butter and the sweet potatoes are covered in cinnamon.]
Cook in steps – Altogether on SHEET PANS
The final touch that perfectly completes this meal? Gooey toasted marshmallow topped sweet potatoes!
For me – and I’d imagine you’ll agree, one of the BEST parts of Thanksgiving Dinner is the assortment and collection and combination of flavors and foods. Swirls of cinnamon with whispers of garlic, sprinkles of herbs and drips of maple, roasted, caramelized edges of cooked meats and tart cranberries. And just look – it’s all there – and in such a beautiful, manageable assembly.
Thanksgiving Sheet Pan Dinner
- 6 chicken thighs, boneless skinless
- 1/3 cup maple syrup
- 4 T Dijon mustard
- 2 T whole grain mustard
- 4 T cooking oil, divided
- 1 medium sweet onion, thinly sliced
- 2 large sweet potatoes, peeled and cut into 1 1/2”thick chunks
- 3 large Yukon gold potatoes, peeled and cut into 1 1/2”thick chunks
- 1/2 t cinnamon, optional
- 6 T butter, salted (divided)
- 1 t garlic salt
- 2 c fresh cranberries
- 1 lb fresh green beans trimmed
- 4 T fresh herbs (any combination of parsley, thyme or chives), divided
- kosher salt and freshly ground pepper, to taste
- 10-12 large marshmallows
Chicken + Potatoes
Preheat oven to 425°. Prepare 2 rimmed sheet pans with nonstick cooking spray. In a medium bowl, combine maple syrup, mustards, 2 T freshly chopped herbs and 2 T oil. Reserve 1/4 c maple mustard glaze for green beans.
In a large bowl, toss chicken with remaining maple mustard glaze. Set aside for 15 minutes.
Place sweet potatoes and Yukon gold potatoes in separate microwavable bowls. Cover golden and sweet potatoes with plastic wrap and microwave for 5 minutes (on HIGH) or until the potatoes begin to soften.
Toss sweet potatoes with half of the melted butter and cinnamon.
Coat the Yukon gold potatoes with remaining butter and garlic salt.
Place 3 chicken thighs per pan, drizzle 1 T of residual glaze from the chicken over each chicken thigh.
Arrange both sweet and golden potatoes slices around the chicken thighs.
Onions + Cranberries
Sprinkle slices onions and cranberries evenly between the two sheet pans, atop the chicken and potatoes and bake for 20 minutes.
Green Beans + Marshmallows
While the chicken and potatoes are roasting, blanche the green beans and dry*.
After 20 minutes, toss the blanched green beans with the remaining oil and reserved maple glaze and a dash of s + p. Divide the green beans and spread evenly between 2 sheet pans, sprinkle the remaining herbs over the roasting chicken and vegetables and return to the oven for 20 minutes.
In the last 5 minutes of cooking time place marshmallows over the top of each sweet potato slice and return to oven so that marshmallows can toast.
Serve with rolls, stuffing and cranberry sauce.
*to blanche, simply place fresh green beans in boiling water for 4 minutes and then remove and place in an ice bath to chill. This retains the bright green color and creates a delicious, crisp cook throughout the green bean.