Cranberry Glazed Chicken with Carrots & Sweet Potatoes Recipe

Fall and winter evenings call for dishes that warm both the heart and the home. Cranberry Glazed Chicken with Carrots & Sweet Potatoes is the perfect recipe to bring cozy comfort to your dinner table. The combination of tender, juicy chicken, sweet roasted carrots, and earthy sweet potatoes, all elevated by a tangy cranberry glaze, creates a dish that is as visually stunning as it is delicious.

This recipe was inspired by holiday traditions where cranberries take center stage. Growing up, my family would prepare cranberry sauces to pair with roasted meats during Thanksgiving, and that tangy sweetness always felt like the ultimate comfort. This dish takes that nostalgic flavor and transforms it into a weeknight-friendly meal that’s both healthy and festive. It’s ideal for a family dinner, a casual gathering, or even meal prep for the week ahead. With minimal effort, you can create a dinner that looks like it came from a gourmet kitchen while being packed with wholesome ingredients everyone will love.

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)

Directions

Preheat the Oven

Begin by preheating your oven to 400°F (200°C). Preheating is essential to ensure even cooking and to give the vegetables and chicken that perfect roasted texture. While the oven is warming, prepare a large baking sheet by lining it with parchment paper or lightly greasing it with a small amount of olive oil. Parchment paper helps prevent sticking and makes cleanup effortless, while greasing allows the vegetables and chicken to develop a golden, slightly crisp exterior. Make sure the baking sheet is large enough to hold all ingredients in a single layer; overcrowding can cause the vegetables to steam instead of roast, which affects their caramelization and flavor.

Prepare the Vegetables

Next, focus on the carrots and sweet potatoes, the hearty base of this dish. Peel the carrots and cut them into sticks of even thickness, around 2-3 inches long, so they cook uniformly. Peel the sweet potatoes and chop them into cubes of similar size to the carrots. Uniform pieces are key to achieving consistent roasting without some pieces being undercooked or overdone.

Place the prepared vegetables in a large mixing bowl. Drizzle with one tablespoon of olive oil, which will help them roast to a beautiful golden-brown color while keeping them tender inside. Sprinkle the vegetables with garlic powder, paprika, salt, and pepper, then toss thoroughly until every piece is evenly coated with the seasoning. This simple combination adds warmth, depth, and a subtle smokiness to complement the cranberry glaze.

Once seasoned, spread the vegetables in a single layer on the prepared baking sheet. Make sure there is space between each piece—this allows hot air to circulate, promoting caramelization and a slightly crisp exterior, which adds wonderful texture to your dish.

Prepare the Cranberry Glaze

The star of this recipe is the tangy-sweet cranberry glaze. In a small saucepan, combine 1 cup of fresh or frozen cranberries, ¼ cup of honey or maple syrup, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Dijon mustard. Place the saucepan over medium heat and bring the mixture to a gentle simmer.

Stir occasionally to prevent the glaze from sticking or burning, and watch as the cranberries begin to pop and soften. This process usually takes 8-10 minutes. As the cranberries burst, they release their natural juices, combining with the honey, vinegar, and mustard to form a rich, glossy glaze. If the mixture is too thick, you can add a teaspoon of water at a time to reach your desired consistency. Once done, remove from heat and set aside. The glaze will thicken slightly as it cools, making it perfect for brushing over the chicken and vegetables.

Prepare the Chicken

While the glaze is cooking, prepare the chicken breasts. Pat each piece dry with paper towels to remove any excess moisture—this helps the glaze stick better and ensures the chicken roasts rather than steams. Rub the chicken with the remaining tablespoon of olive oil, then season generously with salt and pepper on both sides.

Place the chicken on the same baking sheet as the vegetables, ensuring each piece has space around it. Proper spacing allows the chicken to cook evenly and prevents the glaze from pooling too much in one spot, which can lead to uneven cooking.

Apply the Glaze

Using a brush or spoon, generously coat each chicken breast with the prepared cranberry glaze. Don’t skimp—the glaze not only adds flavor but also creates a glossy, appetizing finish. Reserve some of the glaze to serve on the side, which adds a beautiful presentation touch and allows each person to add extra sweetness if desired.

Roast Everything Together

Transfer the baking sheet to the preheated oven and roast for 25-30 minutes. Check the chicken with an instant-read thermometer to ensure it reaches an internal temperature of 165°F (74°C), which guarantees it’s fully cooked and safe to eat. The vegetables should be tender, caramelized on the edges, and fragrant. Halfway through roasting, you can spoon a little extra glaze over the chicken for added flavor and moisture.

Serve

Once roasted, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before slicing—this allows the juices to redistribute, keeping the meat moist and tender. Arrange the vegetables on plates or a serving platter, place the sliced chicken on top or alongside, and drizzle with any remaining cranberry glaze. Garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately to enjoy the full flavor and aroma of this comforting, festive dish.

This method ensures each bite is perfectly balanced with tender, juicy chicken, naturally sweet roasted vegetables, and a tangy, rich cranberry glaze.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Yield: 4 servings

Why This Recipe Works

This recipe balances flavors and textures in a way that keeps every bite exciting. The sweetness of the cranberries complements the natural earthiness of roasted sweet potatoes and carrots, while the juicy chicken provides the savory backbone. The glaze’s tangy note prevents the dish from becoming overly sweet and adds a sophisticated depth that makes this a meal suitable for both casual dinners and holiday feasts.

Additionally, this recipe is nutrient-rich, packing fiber, vitamin A, and lean protein in one plate. Roasting vegetables enhances their natural flavors without adding unnecessary fat, and using honey or maple syrup as a glaze keeps the dish naturally sweet. For families looking for a healthy yet indulgent dinner, this recipe checks all the boxes.

Tips for Perfect Cranberry Glazed Chicken

1. Use Fresh Cranberries if Possible – Fresh cranberries provide a tart punch that frozen berries sometimes lack. If using frozen, let them thaw slightly for best results.

2. Don’t Overcrowd the Baking Sheet – Give the chicken and vegetables room to roast properly. Crowding can lead to steaming rather than roasting, which affects texture.

3. Make Ahead Option – You can prepare the cranberry glaze a day ahead. Store in the fridge and brush over the chicken before baking for quick meal prep.

4. Adjust Sweetness – Taste the glaze before using. Depending on your preference or the tartness of the cranberries, add more honey or maple syrup to balance flavors.

5. Pairing Ideas – Serve with quinoa, brown rice, or a simple green salad to complete the meal. A crusty bread on the side works beautifully for soaking up any extra glaze.

Variations to Try

• Herb-Infused Glaze: Add fresh thyme or rosemary to the cranberry glaze while cooking for an aromatic touch.

• Vegetarian Option: Replace chicken with firm tofu or roasted chickpeas. Glaze and roast as directed.

• Spicy Kick: Stir in a pinch of cayenne pepper or red chili flakes to the glaze for a sweet-and-spicy twist.

• Citrus Boost: Add a tablespoon of orange juice or zest to the glaze for a brighter, fruitier flavor.

Serving Suggestions

This dish is versatile and pairs well with a variety of sides:

• Simple Salad: Arugula or mixed greens with a light vinaigrette balances the richness of the glaze.

• Grains: Quinoa, couscous, or wild rice make excellent bases to soak up extra sauce.

• Bread: Serve with warm, crusty bread or garlic rolls to round out the meal.

Why You’ll Love This Recipe

1. Easy to Prepare: Minimal prep and one pan for roasting make it stress-free.

2. Crowd-Pleaser: The flavors are universally appealing and visually striking.

3. Healthy and Balanced: High in protein, vitamins, and antioxidants while being naturally sweetened.

4. Flexible: Adaptable for different dietary preferences and ingredient substitutions.

This Cranberry Glazed Chicken with Carrots & Sweet Potatoes is more than a meal—it’s an experience. It combines seasonal flavors, family-inspired traditions, and healthy ingredients into a single dish that feels both comforting and celebratory. Whether you’re cooking for a family dinner, hosting a holiday gathering, or simply craving a flavorful weeknight meal, this recipe delivers.

Roasting the vegetables to caramelized perfection, glazing the chicken with tart-sweet cranberry sauce, and garnishing with fresh parsley creates a dish that’s as beautiful as it is delicious. Once you try it, it’s likely to become a regular on your weekly dinner rotation and a memorable addition to your holiday table.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, but thaw them slightly and pat dry to prevent excess moisture. This helps them roast rather than steam and ensures caramelization.

Can I make this dish ahead of time?
Absolutely. You can roast the vegetables a day ahead and store them in the fridge. Reheat with the chicken and add fresh glaze before serving.

Can I substitute chicken breasts with thighs?
Yes, chicken thighs are perfect for this recipe. Keep in mind thighs may require a slightly longer cooking time to reach the proper internal temperature.

Is this recipe kid-friendly?
Definitely! The sweet cranberry glaze appeals to both kids and adults. For younger children, you can reduce the tanginess by adding a bit more honey.

Cranberry Glazed Chicken with Carrots & Sweet Potatoes Recipe

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• Author: Michelle Davis
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Fall and winter evenings call for dishes that warm both the heart and the home. Cranberry Glazed Chicken with Carrots & Sweet Potatoes is the perfect recipe to bring cozy comfort to your dinner table. Tender chicken, roasted carrots, and sweet potatoes, all elevated by a tangy cranberry glaze, create a dish that is both visually stunning and delicious. Inspired by holiday traditions, this recipe takes the nostalgic flavor of cranberry sauces and transforms it into a weeknight-friendly meal that’s healthy, festive, and sure to impress family and friends.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

• Place the carrots and sweet potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, paprika, salt, and pepper, and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.

• In a small saucepan, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a glaze. Remove from heat and set aside.

• Pat the chicken breasts dry with paper towels. Rub with the remaining olive oil, salt, and pepper. Place the chicken on the same baking sheet as the vegetables, leaving space around each piece.

• Brush a generous amount of the cranberry glaze over each chicken breast. Reserve some glaze to serve on the side.

• Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

• Remove from the oven and let the chicken rest for 5 minutes before slicing. Drizzle with any remaining cranberry glaze and garnish with fresh parsley. Serve immediately for the best flavor.

Notes

• Fresh cranberries are preferred for a tart flavor, but frozen works if slightly thawed.

• Ensure vegetables are cut into even pieces for uniform roasting.

• Extra glaze can be served on the side or brushed again halfway through cooking for more flavor.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.

• For variation, add fresh thyme or rosemary to the glaze, or a pinch of cayenne for a sweet-and-spicy twist.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Michelle Davis