Cranberry Glazed Chicken with Carrots Sweet Potatoes
A deliciously savory and sweet cranberry glazed chicken served with tender roasted carrots and sweet potatoes, perfect for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh cranberries
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 large carrots, peeled and cut into sticks
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine cranberries, honey, balsamic vinegar, and Dijon mustard. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes. Set aside.
- In a large bowl, toss carrots and sweet potatoes with olive oil, salt, pepper, thyme, and garlic powder.
- Arrange vegetables on a baking sheet in a single layer and roast for 20 minutes.
- Season chicken breasts with salt and pepper. After vegetables have roasted 20 minutes, place chicken on the baking sheet with vegetables.
- Brush chicken breasts generously with cranberry glaze.
- Roast everything together for another 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Remove from oven and let rest for 5 minutes before serving. Drizzle any remaining glaze over chicken.
Notes
For extra flavor, garnish with fresh chopped parsley or rosemary before serving. This dish pairs well with a crisp green salad or steamed green beans.