Description
A comforting dish featuring succulent chicken glazed with tangy cranberry sauce, paired with sweet potatoes and crisp carrots, perfect for autumn evenings.
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 or lightly grease it to prevent sticking.
- Place the carrots and sweet potatoes in a large bowl. Drizzle with one tablespoon of olive oil, and sprinkle with garlic powder, paprika, salt, and pepper. Toss until evenly coated. Spread the vegetables 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, stirring occasionally, until the cranberries burst and the mixture thickens into a glaze. Remove from heat and set aside.
- Pat the chicken breasts dry with paper towels. Rub with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece.
- Brush a generous amount of the cranberry glaze over each chicken breast, reserving some glaze for serving on the side. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle with any remaining cranberry glaze and garnish with fresh parsley. Serve immediately for the best flavor.
Notes
For added flavor, consider marinating the chicken in some of the cranberry glaze before roasting. Customize your vegetables as desired.
