Cranberry Glazed Chicken with Carrots Sweet Potatoes
This Cranberry Glazed Chicken with Carrots and Sweet Potatoes combines savory and sweet flavors for a wholesome and vibrant meal perfect for dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh or frozen cranberries
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- 2 large carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine cranberries, honey, and balsamic vinegar. Cook over medium heat until cranberries burst and the sauce thickens, about 10 minutes. Set aside.
- Toss carrots and sweet potatoes with 1 tablespoon olive oil, salt, pepper, and garlic powder. Spread on a baking sheet.
- Drizzle remaining olive oil over chicken breasts and season with salt and pepper.
- Place chicken breasts on the baking sheet with vegetables.
- Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
- Remove from oven and brush chicken with cranberry glaze.
- Return to oven for another 5 minutes to set glaze.
- Garnish with fresh thyme and serve warm.
Notes
For extra flavor, marinate the chicken in half the cranberry glaze for 1 hour before cooking.