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Cranberry Glazed Chicken with Carrots & Sweet Potatoes

Cranberry Glazed Chicken with Carrots & Sweet Potatoes Delight

Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a cozy, nutritious dish perfect for autumn gatherings.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts The main protein source that stays lean and tender when roasted.
For the Glaze
  • 1 cup Cranberries Fresh is preferred.
  • 1/4 cup Honey or Maple Syrup Choose based on your sweetness preference.
  • 1/4 cup Balsamic Vinegar Can be substituted with apple cider vinegar.
  • 1 tablespoon Dijon Mustard Substitute with whole grain mustard for a coarser texture.
For the Vegetables
  • 3 cups Carrots Parsnips can be used as a substitute.
  • 2 cups Sweet Potatoes Regular potatoes can be swapped for a different texture.
  • 2 tablespoons Olive Oil Offers a richer flavor.
  • 1 teaspoon Garlic Powder Feel free to use fresh minced garlic.
  • 1 teaspoon Paprika Try smoked paprika for an extra layer of flavor.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Pepper Essential for seasoning.
Garnish
  • 2 tablespoons Fresh Parsley Brightens the dish.

Equipment

  • oven
  • baking sheet
  • Parchment paper
  • Saucepan
  • Mixing bowl

Method
 

Directions
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet.
  2. Toss the cut carrots and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper.
  3. In a saucepan, combine cranberries, honey or maple syrup, balsamic vinegar, and Dijon mustard. Cook until cranberries burst.
  4. Pat chicken breasts dry, rub with remaining olive oil, and season with salt and pepper. Place on baking sheet.
  5. Brush the cranberry glaze over the chicken breasts, saving some for serving later.
  6. Roast everything in the oven for 25-30 minutes until chicken reaches 165°F and vegetables are tender.
  7. Remove from oven and let the chicken rest for 5 minutes before serving over the roasted vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 15gVitamin A: 200IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Ensure uniform cuts for even roasting and allow enough space on the baking sheet to prevent steaming.

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