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Cranberry Glazed Chicken with Carrots & Sweet Potatoes

Cranberry Glazed Chicken with Carrots & Sweet Potatoes Delight

A delightful recipe that pairs tender chicken with sweet roasted vegetables in a tangy cranberry glaze, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Consider chicken thighs for a richer flavor.
  • 2 tablespoons Olive Oil Used for roasting.
For the Vegetables
  • 2 cups Carrots, peeled and cut into sticks Uniform cutting ensures even cooking.
  • 2 cups Sweet Potatoes, peeled and cubed Cut uniformly for consistent roasting.
For the Cranberry Glaze
  • 1 cup Fresh or Frozen Cranberries Provides a tart glaze.
  • 1/4 cup Honey or Maple Syrup Adjust based on sweetness preference.
  • 2 tablespoons Balsamic Vinegar Enhances the glaze's tartness.
  • 1 teaspoon Dijon Mustard Adds sharpness to the glaze.
For Seasoning
  • 1 teaspoon Garlic Powder Enhances flavors.
  • 1/2 teaspoon Paprika Adds a smoky note.
  • Salt and Pepper To taste.
For Garnish
  • 1 tablespoon Fresh Parsley Adds color and freshness.

Equipment

  • baking sheet
  • medium saucepan
  • large bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Toss the carrots and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper in a large bowl. Spread them evenly on a baking sheet.
  3. In a medium saucepan over medium heat, combine the cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Simmer for about 8 to 10 minutes until thickened.
  4. Pat the chicken breasts dry, rub with olive oil, salt, and pepper, and nestle them among the vegetables on the baking sheet.
  5. Brush the thickened cranberry glaze generously over the chicken breasts, reserving a small amount.
  6. Roast everything for 25 to 30 minutes until the chicken reaches 165°F (74°C) and the vegetables are tender.
  7. Remove from the oven and let the chicken rest for about 5 minutes. Slice, drizzle with reserved glaze, and sprinkle with parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 12000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure the baking sheet isn't overcrowded for optimal roasting. Adjust glaze sweetness to your liking, and consider basting with additional glaze halfway through roasting for extra flavor.

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