Cranberry Glazed Chicken with Carrots & Sweet Potatoes Bliss

This Cranberry Glazed Chicken with Carrots & Sweet Potatoes is a flavorful, easy dish perfect for autumn dinners and holiday feasts.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in Chicken Thighs Boneless skinless thighs or breasts can be used for a quicker cook time.
1 teaspoon Salt Adjust according to your taste preferences.
1 teaspoon Pepper Adjust according to your taste preferences.
2 tablespoons Butter Can be substituted with olive oil for a dairy-free option.

For the Glaze

1/2 cup Maple Syrup Honey can substitute if in a pinch, though it alters the flavor.
1/4 cup Balsamic Vinegar Try apple cider vinegar for a different twist.
1 clove Garlic Enhances the depth of the glaze; omit for a garlic-free version.

For the Fruits

2 cups Fresh Cranberries Canned cranberries can be used if fresh aren’t available.
2 pieces Apples (Honeycrisp or Gala) Choose firm apples to avoid mealy varieties.

For the Seasoning

2 sprigs Fresh Rosemary Dried rosemary can substitute at 1 teaspoon.

For the Sides

2 cups Carrots, sliced
2 cups Sweet Potatoes, cubed

Equipment

Oven
oven-safe skillet
Medium Pan

Method

Step-by-Step Instructions

Preheat the oven to 375°F (190°C).
Season the chicken thighs on both sides with salt and pepper.
In a medium oven-safe skillet, heat butter and olive oil and sear the chicken thighs skin-side down for 2-3 minutes.
Remove the skillet from heat and arrange sliced carrots and sweet potatoes around the chicken, followed by fresh cranberries and sprigs of rosemary.
Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Prepare the glaze by sautéing minced garlic in a pan with olive oil, then add balsamic vinegar and maple syrup, simmering until thickened.
Glaze the chicken with the prepared maple glaze.
Transfer to a serving platter and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 450mgPotassium: 700mgFiber: 5gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Use a meat thermometer for safe cooking. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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