Cranberry Glazed Chicken with Carrots & Sweet Potatoes

A delightful Cranberry Glazed Chicken with Carrots & Sweet Potatoes recipe that bursts with flavor—perfect for weeknights or dinner parties.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, skinless chicken breasts Marinate in sauce for extra flavor.

For the Vegetables

2 cups Fresh carrots Chopped into bite-sized pieces.
2 cups Sweet potatoes Chopped into bite-sized pieces.

For the Glaze

1 cup Cranberry sauce Smooth cranberry sauce for even coating.
1 teaspoon Garlic powder Adds subtle warmth to the flavor.
1 teaspoon Dried thyme Brings savory depth.

For Cooking

2 tablespoons Olive oil For roasting vegetables.
to taste Salt Enhances flavors.
to taste Pepper Enhances flavors.

Equipment

Oven
Baking sheet
Mixing bowl

Method

Cooking Steps

Preheat your oven to 400°F (200°C).
Prepare the chicken by rinsing the breasts and patting them dry. Chop the fresh carrots and sweet potatoes into bite-sized pieces.
Toss chicken and vegetables with olive oil, salt, pepper, garlic powder, and thyme in a large bowl.
Mix cranberry sauce with a splash of water in a separate bowl and reserve half for later.
Spread chicken and vegetables on a parchment-lined baking sheet and bake for 25-30 minutes, until chicken reaches 165°F (74°C).
Drizzle reserved cranberry glaze over the dish before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Optional: Garnish with fresh thyme leaves for added elegance.

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