Cranberry Glazed Chicken with Roasted Carrots and Sweet Potatoes Recipe
A vibrant and healthy Cranberry Glazed Chicken with Carrots and Sweet Potatoes recipe featuring tender baked chicken breasts coated in a tangy-sweet cranberry glaze, paired with perfectly roasted carrots and sweet potatoes. This one-pan meal is simple to prepare and full of seasonal flavors, making it a perfect weeknight dinner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Vegetables
- 2 cups carrots, peeled and cut into sticks
- 2 cups sweet potatoes, peeled and cubed
Glaze
- 1 cup fresh or frozen cranberries
- ¼ cup honey or maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Vegetables: 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. Toss until all pieces are evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
- Make Cranberry Glaze: 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.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Rub with the remaining tablespoon of olive oil and season with salt and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece for even cooking.
- Glaze Chicken: Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side for added flavor after baking.
- Roast: Roast the chicken and vegetables 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 when pierced with a fork.
- Rest and Serve: Remove the baking sheet from the oven and let the chicken rest for 5 minutes to retain juiciness. Drizzle any remaining cranberry glaze over the chicken breasts and garnish with freshly chopped parsley. Serve immediately for the best flavor experience.
Notes
- You can substitute honey with maple syrup for a vegan-friendly option.
- Make sure to check the internal temperature of the chicken to ensure it’s fully cooked and safe to eat.
- Use fresh parsley as garnish for a pop of color and fresh flavor.
- Leftover cranberry glaze can be stored in the refrigerator for up to 3 days and used as a condiment.
- For quicker cooking vegetables, cut carrots and sweet potatoes into smaller pieces.
Keywords: cranberry glazed chicken, baked chicken breast, roasted carrots, roasted sweet potatoes, healthy chicken recipe, easy dinner, fall recipe, baked chicken with glaze
