Introduction

Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a vibrant and flavorful meal perfect for any night of the week. The tart cranberry glaze pairs beautifully with tender chicken and roasted vegetables, creating a comforting and colorful dish.

A skillet filled with cooked chicken pieces placed on top of small, cubed orange vegetables and brown sautéed mushrooms. The chicken is browned with a slight crispy texture, and the vegetables appear soft and tender. All ingredients are mixed closely together with some green herbs sprinkled on top, adding a touch of color contrast to the dish. The skillet is cast iron with a white marbled surface underneath, and there is a woman's hand holding the skillet handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 cups carrots, peeled and cut into sticks
2 cups sweet potatoes, peeled and cubed
1 cup fresh or frozen cranberries
¼ cup honey or maple syrup
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Place the carrots and sweet potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, paprika, salt, and pepper, and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
Step 3: In a small saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glaze. Remove from heat and set aside.
Step 4: Pat the chicken breasts dry with paper towels. Rub with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece.
Step 5: Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side.
Step 6: Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Step 7: Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle with any remaining cranberry glaze and garnish with fresh parsley. Serve immediately for the best flavor.

Tips & Variations

Use fresh cranberries for a brighter flavor, or frozen cranberries if fresh aren’t available—just thaw before cooking.
Add a pinch of cinnamon or ground ginger to the glaze for a warm, spicy note.
Swap sweet potatoes with butternut squash or regular potatoes for a different twist.
For extra crispiness, broil the chicken for 2-3 minutes at the end of roasting, watching closely to avoid burning.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Keep the cranberry glaze separate if possible to prevent sogginess, and reheat it briefly before serving.

How to Serve

A white plate on a white marbled surface holds a piece of golden-brown roasted chicken topped with small green herb sprigs, positioned beside several chunks of orange roasted sweet potatoes scattered with dark red dried cranberries and herbs. In the background, a round white skillet is filled with more of the same roasted sweet potatoes and cranberries, showing a mix of crispy textures and warm colors. A woman's hand holds a serving spoon leaving a portion of the sweet potatoes inside the skillet. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen carrots and sweet potatoes. Thaw and pat them dry before roasting to avoid excess moisture and ensure they roast properly.

Is this recipe suitable for meal prep?

Absolutely. This dish reheats well, making it a great option for meal prepping lunches or dinners ahead of time.