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Cranberry Glazed Chicken with Carrots & Sweet Potatoes Recipe

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★★★★★

4.4 from 147 reviews

This Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a vibrant and flavorful one-pan meal featuring tender roasted chicken breasts glazed with a sweet and tangy cranberry sauce, paired with perfectly roasted carrots and sweet potatoes. It’s an easy, wholesome dinner that’s both visually appealing and deliciously satisfying.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil (divided)
  • Salt and pepper, to taste

Vegetables

  • 2 cups carrots, peeled and cut into sticks
  • 2 cups sweet potatoes, peeled and cubed
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Cranberry Glaze

  • 1 cup fresh or frozen cranberries
  • ¼ cup honey or maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking, ensuring an easy cleanup and to prevent food from sticking.
  2. Season the Vegetables: In a large bowl, combine the peeled and cut carrots and sweet potatoes. Drizzle with 1 tablespoon of olive oil. Sprinkle garlic powder, paprika, salt, and pepper over the vegetables, then toss thoroughly until all pieces are evenly coated.
  3. Arrange Vegetables for Roasting: Spread the seasoned carrots and sweet potatoes in a single, even layer on the prepared baking sheet to allow them to roast evenly and caramelize.
  4. Make the Cranberry Glaze: In a small saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat, stirring occasionally, for 8-10 minutes until cranberries burst and the mixture thickens into a glossy glaze. Remove from heat and set aside to cool slightly.
  5. Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure proper browning. Rub each piece with the remaining 1 tablespoon of olive oil and season with salt and pepper evenly on both sides.
  6. Combine Chicken and Vegetables: Place the chicken breasts on the same baking sheet alongside the vegetables, spacing them out to allow for even roasting.
  7. Apply the Cranberry Glaze: Brush a generous amount of the prepared cranberry glaze over each chicken breast, reserving some glaze to serve later for extra flavor.
  8. Roast in the Oven: Roast everything 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 and slightly caramelized.
  9. Rest and Serve: Remove the chicken and vegetables from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Slice the chicken, drizzle with any remaining cranberry glaze, garnish with freshly chopped parsley, and serve immediately for optimal flavor.

Notes

  • You can substitute maple syrup for honey for a vegan option.
  • Fresh or frozen cranberries both work well, just adjust cooking time if needed.
  • Make sure to space out the chicken and vegetables on the baking sheet to ensure even roasting.
  • Use a meat thermometer to ensure chicken is fully cooked for food safety.
  • Leftover glaze can be refrigerated and used as a sauce for sandwiches or salads.

Keywords: cranberry glazed chicken, roasted chicken breast, sweet potatoes, carrots, healthy dinner, one pan meal, easy dinner, fall recipe, cranberry sauce

Find it online: https://servedbynora.com/cranberry-glazed-chicken-with-carrots-and-sweet-potatoes-recipe/