Go Back
–+ servings
Cranberry Glazed Chicken with Carrots & Sweet Potatoes

Cranberry Glazed Chicken with Carrots & Sweet Potatoes Delight

Make a delicious Cranberry Glazed Chicken with Carrots & Sweet Potatoes, perfect for any family meal or celebration.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs or Breasts Bone-in recommended for moisture
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Butter
  • 1 tbsp Olive Oil Can substitute with butter
For the Glaze
  • 1/2 cup Maple Syrup Agave syrup can be an alternative
  • 1 cup Fresh Cranberries Canned cranberries can substitute in a pinch
  • 1/4 cup Balsamic Vinegar Apple cider vinegar can be used as substitute
  • 2 cloves Garlic Minced, optional
For the Vegetables
  • 2 cups Carrots Cut into even pieces
  • 2 cups Sweet Potatoes Cubed for quicker roasting
  • 1 tbsp Olive Oil Coat the veggies evenly
For the Seasoning
  • 1 tbsp Fresh Rosemary or Thyme Mix and match according to preference
  • 1 tsp Salt Adjust according to taste
  • 1 tsp Pepper Adjust according to taste

Equipment

  • oven-safe skillet
  • Small Saucepan

Method
 

Preparation Steps
  1. Season both sides of the chicken thighs or breasts generously with salt and pepper. Let it sit for about 10 minutes.
  2. In an oven-safe skillet, heat butter and olive oil over medium-high heat. Sear chicken for 3-4 minutes on each side until golden brown.
  3. While the chicken is searing, wash and chop carrots and cube the sweet potatoes. Remove chicken and toss vegetables in the skillet.
  4. Spread the vegetables evenly in the skillet and place the seared chicken on top. Scatter fresh cranberries and herbs.
  5. Transfer the skillet to a preheated oven at 375°F (190°C) and roast for 25-30 minutes until chicken reaches 165°F and vegetables are tender.
  6. In a small saucepan, heat olive oil and sauté minced garlic until fragrant. Add balsamic vinegar and maple syrup, boil, then simmer until thickened.
  7. Remove the skillet from the oven and drizzle the maple glaze over the chicken and vegetables. Allow it to soak in for a few moments.
  8. Plate the chicken with roasted carrots and sweet potatoes on the side, ensuring each serving has glaze drizzled over it.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 15gVitamin A: 12000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For optimal quality, allow chicken to cool before refrigerating and avoid leaving at room temperature for more than 2 hours.

Tried this recipe?

Let us know how it was!