Description
A delicious combination of sweet and savory flavors with juicy chicken, sweet potatoes, and carrots, perfect for weeknight dinners or special occasions.
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.
- Place the carrots and sweet potatoes in a bowl, drizzle with 1 tablespoon olive oil, and season with garlic powder, paprika, salt, and pepper. Toss to coat and spread on the baking sheet.
- In a saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat for 8-10 minutes until cranberries burst and the mixture thickens.
- Pat chicken breasts dry, rub with the remaining olive oil, salt, and pepper. Place on the baking sheet with the vegetables.
- Brush the chicken with the cranberry glaze and reserve some for serving.
- Roast for 25-30 minutes until the chicken reaches 165°F (74°C) and vegetables are tender.
- Let the chicken rest for 5 minutes before slicing. Drizzle with remaining glaze and garnish with parsley. Serve immediately.
Notes
Consider marinating the chicken in the glaze for stronger flavors. Add nuts for crunch or try different vegetables for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American