Cranberry Glazed Chicken with Carrots & Sweet Potatoes
Cranberry Glazed Chicken with Carrots & Sweet Potatoes is the perfect dish to warm your home during chilly fall and winter evenings. This delightful recipe combines tender, juicy chicken with roasted carrots and sweet potatoes, all dressed in a tangy cranberry glaze that brings a burst of flavor to every bite. Ready in just 45 minutes, it’s an ideal solution for busy weeknights or a special family gathering. With minimal cleanup thanks to its one-pan preparation, this dish not only looks stunning but also delivers a healthy balance of proteins and vegetables, making it a must-try for any dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups carrots, peeled and cut into sticks
- 2 cups sweet potatoes, peeled and cubed
- 1 cup fresh or frozen cranberries
- ¼ cup honey or maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix carrots and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on the baking sheet.
- In a saucepan over medium heat, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook until cranberries burst and mixture thickens.
- Pat chicken dry and rub with remaining olive oil, salt, and pepper. Place on the baking sheet with vegetables.
- Brush chicken generously with cranberry glaze; reserve some for serving.
- Roast everything for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Let chicken rest for 5 minutes before slicing; drizzle remaining glaze over everything.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg