Introduction

This Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a perfect balance of savory and sweet flavors. Tender chicken breasts are roasted alongside vibrant vegetables, all coated in a tangy cranberry glaze that brightens the dish. It’s an easy, wholesome meal that feels special enough for guests but simple enough for weeknight dinners.

The image shows four cooked chicken breasts on a white plate, each piece golden brown with a shiny glaze and topped with small red cranberries and green parsley bits. Around the chicken, bright orange cubed vegetables form a border on the plate's right side. The plate is placed on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Place the carrots and sweet potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, paprika, salt, and pepper, then toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
Step 3: 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.
Step 4: Pat chicken breasts dry with paper towels. Rub with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space between each piece.
Step 5: Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side.
Step 6: 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.
Step 7: Remove from 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 best flavor.

Tips & Variations

For extra flavor, marinate the chicken in half the cranberry glaze for 30 minutes before roasting.
Swap sweet potatoes with butternut squash or parsnips for a different sweetness level.
Use fresh parsley or substitute with thyme or rosemary for a different herbal note.
If you prefer a spicier kick, add a pinch of cayenne pepper to the vegetable seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The glaze may thicken upon cooling; stir in a little warm water to loosen before serving if needed.

How to Serve

A black cast iron pan holds four golden-brown cooked chicken thighs arranged in a circular pattern with their slightly crispy skin facing up. Around the chicken pieces, there is a layer of bright orange roasted carrot cubes and dark brown pecans scattered throughout. Fresh green sprigs of thyme rest on top, adding a touch of color contrast. The pan sits on a white marbled surface, highlighting the warm colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for the glaze?

Yes, frozen cranberries work perfectly and often burst more easily during cooking, making the glaze thick and flavorful.

Is this recipe suitable for meal prep?

Absolutely. Prepare the chicken, vegetables, and glaze in advance, then store portions in meal prep containers for quick reheating during the week.