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Orange-Glazed Roast Chicken Breasts with Sweet Potatoes
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Prep Time:
15 minutes
Total Time:
1 hour
Tangy orange cranberry baked chicken with sweet potatoes - a flavorful meal.
Ingredients:
  • 1/4 cup orange marmalade
  • 2 tablespoons orange juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 bone-in skinless chicken breasts
  • 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
  • 1 medium onion, cut into 8 wedges
  • 1 teaspoon olive oil
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup orange juice
Instructions:
  • Preheat oven to 375°F. In a small saucepan, gently cook basting sauce ingredients over low heat for 3 to 4 minutes, stirring occasionally, until the marmalade has melted.
  • In a 15x10x1-inch pan, arrange chicken breasts and coat with half of the basting sauce. In a medium bowl, mix potatoes and onion with oil, then place around the chicken. Bake for 25 minutes.
  • In a small bowl, submerge cranberries in 1/4 cup of tangy orange juice.
  • Brush the chicken with the remaining basting sauce, ensuring it's fully coated. Gently stir the vegetables in the pan juices. Using a slotted spoon, sprinkle cranberries over the vegetables and drizzle with juice. Bake for an additional 20 minutes or until the chicken juices run clear when the thickest part is cut to the bone (170°F) and the vegetables are tender.

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