Cranberry Glazed Chicken with Roasted Carrots and Sweet Potatoes Recipe
Delight in this vibrant Cranberry Glazed Chicken with Carrots & Sweet Potatoes, a wholesome baked dish where tender chicken breasts are roasted alongside sweet, caramelized vegetables. The tangy-sweet cranberry glaze, enriched with honey, balsamic vinegar, and Dijon mustard, perfectly complements the savory elements, creating a balanced and flavorful meal that’s both easy to prepare and ideal for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- For a vegan alternative, substitute chicken breasts with firm tofu or tempeh and adjust cooking time accordingly.
- Use fresh cranberries for a brighter, tangier glaze or frozen cranberries for convenience.
- Honey can be replaced with maple syrup to make it vegan-friendly.
- Ensure the chicken reaches the safe internal temperature of 165°F (74°C) using a meat thermometer.
- To speed up cooking, cut vegetables into uniform pieces to roast evenly.
- Leftover cranberry glaze can be refrigerated and used as a sauce for salads or sandwiches.
Keywords: cranberry glazed chicken, baked chicken, sweet potatoes, roasted carrots, healthy chicken recipe, cranberry honey glaze, easy dinner, chicken and vegetables
