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Easy Cranberry Glazed Chicken, Sweet Potatoes & Carrots

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This dish combines succulent chicken with a vibrant cranberry glaze, roasted alongside tender sweet potatoes and carrots. It’s a wholesome one-pan meal that’s perfect for any occasion.

Ingredients

  • Bone-in, skin-on chicken thighs
  • Whole berry or jellied cranberry sauce
  • Sweet potatoes, cut into 1-inch cubes or wedges
  • Regular carrots, peeled and cut into similar sized pieces as the sweet potatoes
  • Onion (yellow or red), sliced into wedges
  • Garlic, minced
  • Olive oil or melted butter
  • Chicken broth
  • Fresh orange juice
  • Fresh rosemary
  • Fresh thyme
  • Salt
  • Black pepper
  • Smoked paprika (optional)
  • Apple cider vinegar (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). While it heats up, peel and chop your sweet potatoes and carrots into roughly 1-inch pieces. Slice your onion into wedges and mince your garlic. In a large mixing bowl, toss the sweet potatoes, carrots, and onion with a tablespoon of olive oil, salt, pepper, and a few sprigs of fresh thyme and rosemary. Set aside.
  2. Pat your chicken pieces very dry with paper towels. Season generously on all sides with salt and black pepper. In a large oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Once hot, place the chicken skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside on a plate.
  3. To the same skillet, add your minced garlic. Stir for about 30 seconds until fragrant. Pour in the cranberry sauce, chicken broth, and orange juice. Whisk until well combined. If using whole berry cranberry sauce, you can gently mash some of the berries with the back of a spoon. Season the glaze with a pinch more salt and pepper to taste.
  4. Return the chicken to the skillet, arranging it amongst the glaze. Scatter the seasoned sweet potatoes, carrots, and onion around the chicken. Drizzle some of the cranberry glaze over the chicken and vegetables. Place the skillet into your preheated oven.
  5. Roast for 25 minutes. Then, carefully remove the skillet from the oven and baste the chicken and vegetables with the glaze from the bottom of the pan. Return to the oven and continue roasting for another 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
  6. Once cooked, remove the dish from the oven. Tent loosely with foil and let it rest for 5-10 minutes before serving. Garnish with a few fresh cranberry halves or additional fresh herbs if desired.

Nutrition

Keywords: Searing the chicken is key for crispy skin. Ensure uniform veggie chops for even cooking. Adjust the glaze sweetness with maple syrup or brown sugar if too tart, and add more chicken broth or orange juice if it thickens too much during roasting.

Find it online: https://mamablueberry.com/easy-cranberry-glazed-chicken-sweet-potatoes-carrots/