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Cranberry Glazed Chicken with Carrots & Sweet Potatoes

Cranberry Glazed Chicken with Carrots & Sweet Potatoes Magic

This Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a delightful balance of sweetness and savory flavors, perfect for any occasion.
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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: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Chicken Thighs Can be swapped with boneless skinless thighs or breasts, adjusting cooking time as needed.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For the Glaze
  • 2 tablespoons Butter Replace with olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil A neutral oil works great if preferred.
  • 2 cloves Minced Garlic Feel free to omit if avoiding garlic.
  • 1/4 cup Balsamic Vinegar Apple cider vinegar can be a suitable substitute.
  • 1/2 cup Maple Syrup Consider honey or agave syrup for alternatives.
For the Fruit
  • 1 cup Fresh Cranberries Use drained canned cranberries if unavailable.
  • 2 pieces Apples Opt for Honeycrisp or Gala for the best flavor.
Herb & Spice Elements
  • 2 sprigs Fresh Rosemary Can substitute with thyme or sage.
For Serving
  • 2 cups Carrots Roasted alongside the chicken.
  • 2 cups Sweet Potatoes Roasted alongside the chicken.

Equipment

  • oven
  • skillet
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Season the bone-in chicken thighs with salt and pepper.
  3. Melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs skin-side down for 2-3 minutes until golden brown.
  4. Remove the skillet from heat, and arrange sliced apples, fresh cranberries, and rosemary around the chicken.
  5. Transfer the skillet to the oven and roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  6. In a small skillet, sauté 2 cloves of minced garlic in 1 tablespoon of olive oil. Stir in 1/4 cup of balsamic vinegar and 1/2 cup of maple syrup, simmering for about 5 minutes until the glaze thickens.
  7. Drizzle the maple glaze over the chicken before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 34gProtein: 32gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 15gVitamin A: 2000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Allow the chicken to rest for a few minutes after roasting to retain moisture.

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