Description
A flavorful and nutritious meal featuring cranberry glazed chicken paired with sweet potatoes and carrots, perfect for family dinners or special gatherings.
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
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the carrots and sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread the mixture in a single layer on the prepared baking sheet.
- Combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard in a small saucepan. Cook over medium heat for 8-10 minutes until the cranberries burst and the mixture thickens. Set aside.
- Pat the chicken breasts dry and rub them with the remaining olive oil, salt, and pepper. Place the chicken on the baking sheet with the vegetables, leaving space around each piece.
- Brush the cranberry glaze over each chicken breast, reserving some for serving. Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let the chicken rest for 5 minutes, then slice. Drizzle with the remaining glaze and garnish with parsley. Serve immediately.
Notes
For best flavor, consider marinating the chicken in the glaze for a few hours or overnight. Fresh cranberries yield the best results; if using frozen, no need to thaw.