Cranberry Glazed Chicken with Roasted Vegetables Recipe
This Cranberry Glazed Chicken with Roasted Carrots and Sweet Potatoes is a delicious, wholesome dish combining tender oven-roasted chicken breasts with sweet and savory roasted root vegetables. The vibrant cranberry glaze adds a tangy, slightly sweet finish, making it perfect for a comforting weeknight dinner or a festive meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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 (for garnish)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Season 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, and toss until 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 them with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece.
- Glaze Chicken: Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side.
- Roast: Roast 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.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle with any remaining cranberry glaze and garnish with fresh parsley. Serve immediately for the best flavor.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute maple syrup for honey to make it vegan-friendly, but keep in mind the chicken is not vegan.
- Use fresh parsley as garnish to add freshness and color.
- This recipe can be doubled or halved depending on serving needs.
- Leftover glaze can be refrigerated and used as a sauce for other dishes within 3 days.
