Cranberry Glazed Chicken with Carrots Sweet Potatoes
This Cranberry Glazed Chicken with Carrots and Sweet Potatoes offers a perfect balance of savory and sweet flavors, making it an easy and wholesome dinner option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 2 cups carrots, peeled and cut into sticks
- 2 cups sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine cranberries, orange juice, honey, and Dijon mustard. Cook over medium heat until cranberries burst and sauce thickens, about 8-10 minutes. Set aside.
- Place carrots and sweet potatoes on a baking sheet. Toss with 1 tablespoon olive oil, thyme, salt, and pepper. Roast for 15 minutes.
- Meanwhile, pat chicken breasts dry and season with salt and pepper.
- Remove vegetables from oven, push to one side. Place chicken breasts on the tray and brush each with half the cranberry glaze.
- Return to oven and bake for another 20-25 minutes, brushing chicken with remaining glaze halfway through, until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley if desired and serve warm.
Notes
For extra flavor, marinate the chicken in half the cranberry glaze for 30 minutes before cooking. Serve with a side of steamed green beans for a complete meal.