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Cranberry Glazed Chicken with Roasted Carrots Recipe

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4.7 from 62 reviews

A delicious and vibrant Cranberry Glazed Chicken served with perfectly roasted carrots and sweet potatoes. This comforting dish features tender chicken breasts coated in a tangy-sweet cranberry glaze and accompanied by naturally sweet, seasoned vegetables roasted to perfection.

Ingredients

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

  1. 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, ensuring an easy cleanup and avoiding food from sticking.
  2. Season Vegetables: Place the peeled and cut carrots and sweet potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil. Sprinkle the garlic powder, paprika, salt, and pepper over the vegetables and toss everything until they’re evenly coated. Spread the vegetables in a single layer on the prepared baking sheet to promote even roasting.
  3. Make Cranberry Glaze: In a small saucepan over medium heat, combine the cranberries, honey or maple syrup, balsamic vinegar, and Dijon mustard. Cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glossy glaze. Remove from heat and set aside to cool slightly.
  4. Prepare Chicken: Using paper towels, pat the chicken breasts dry to ensure better browning. Rub each breast with the remaining olive oil, then season with salt and pepper. Arrange the chicken breasts on the same baking sheet as the vegetables, leaving adequate space around each piece for even cooking.
  5. Glaze Chicken: Brush a generous amount of the prepared cranberry glaze evenly over each chicken breast. Reserve some glaze to serve alongside the finished dish for extra flavor.
  6. Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender when pierced with a fork.
  7. Rest and Serve: Remove the baking sheet from the oven and let the chicken rest for 5 minutes to retain its juices. Drizzle any remaining cranberry glaze over the chicken, garnish with chopped fresh parsley, and serve immediately to enjoy the dish at its freshest and most flavorful.

Notes

  • You can substitute honey with maple syrup to make the glaze vegan.
  • To ensure even cooking, cut vegetables into uniform sizes.
  • Use a meat thermometer to check for the chicken’s doneness.
  • Leftover glaze can be refrigerated and used within 3 days as a flavorful sauce.
  • Feel free to add other root vegetables like parsnips or beets for variation.

Find it online: https://oliviabakes.com/cranberry-glazed-chicken-with-roasted-carrots-recipe/