Cranberry Glazed Chicken Carrots (Print-Friendly Format)
Chicken, carrots, and sweet potatoes roasted with cranberry glaze for a cozy, vibrant, weeknight meal.
# Ingredients You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
2 cups carrots, peeled and cut into sticks
03 -
2 cups sweet potatoes, peeled and cubed
→ Glaze
04 -
1 cup fresh or frozen cranberries
05 -
60 ml honey or maple syrup
06 -
2 tablespoons balsamic vinegar
07 -
1 teaspoon Dijon mustard
→ Seasoning and Oil
08 -
2 tablespoons olive oil
09 -
1 teaspoon garlic powder
10 -
0.5 teaspoon paprika
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Garnish
13 -
Fresh parsley, chopped
# How to Make It:
01 -
Set oven to 200°C. Line a large baking sheet with parchment paper or lightly grease to prevent sticking.
02 -
Toss carrots and sweet potatoes with 1 tablespoon olive oil, garlic powder, paprika, salt, and pepper in a large bowl. Spread evenly on prepared baking sheet.
03 -
Combine cranberries, honey or maple syrup, balsamic vinegar, and Dijon mustard in a small saucepan. Cook over medium heat, stirring occasionally, for 8–10 minutes until cranberries burst and glaze thickens. Remove from heat and set aside.
04 -
Pat chicken breasts dry with paper towels. Rub with remaining olive oil, season with salt and pepper, and place on baking sheet beside vegetables.
05 -
Brush a generous layer of cranberry glaze over each chicken breast, reserving some glaze for serving.
06 -
Roast in preheated oven for 25–30 minutes. Chicken is done when internal temperature reaches 74°C and vegetables are tender.
07 -
Allow chicken to rest for 5 minutes before slicing. Drizzle with remaining glaze and garnish with chopped parsley. Serve immediately.
# Extra Tips:
01 -
For best results, use fresh cranberries for a tangier glaze.
02 -
Ensure vegetables are cut to uniform size for even roasting.
03 -
Reserve extra glaze to serve at the table or brush again halfway through roasting for deeper flavor.
04 -
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to preserve texture.
05 -
Add thyme, rosemary, or a touch of cayenne to the glaze for variation.