1 pound Brussels sprouts, trimmed and halved
8 ounces whole mushrooms, halved
1/2 large onion, chopped
1/2 cup sweetened, dried cranberries
3 tablespoons olive oil, divided
2 teaspoons Salt Free Roasted Garlic Seasoning Blend
1 package (1.25 pounds) boneless, skinless chicken thighs (about 5 to 6)
1/4 cup dry white wine OR chicken broth
2 tablespoons Salt Free Roasted Garlic Seasoning Blend
Preheat oven to 425ºF.
Place vegetables and cranberries in a large mixing bowl. Add 2 tablespoons oil and 2 teaspoons seasoning; stir until well coated. Place on large baking sheet lined with foil and coated with cooking spray. This should take about three fourths of the pan.
Place chicken thighs in same mixing bowl. In a small bowl or measuring cup, combine wine, remaining 1 tablespoon oil and 2 tablespoons seasoning. Pour over chicken and gently stir until chicken is well coated. Place on the remaining one fourth of baking sheet.
Roast in oven for 20 to 25 minutes or until internal temperature of chicken reaches a minimum of 165ºF. Stir vegetables halfway through cooking. Serve.