Orange-Glazed Roast Chicken & Sweet Potatoes

15 Minutes

4 Servings

Introduction

I’m in love with a chicken, specifically this chicken. It screams Spring with its beautifully bright and sunny colors and light flavors. This Orange Glazed Roast Chicken and Sweet Potatoes recipe on my site is a big favorite of mine but I really adore the melding of sweet and citrusy flavors in this quite special dish.

Steps

  • Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.

  • In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.

  • Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.

  • Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.

  • Step 4

How to make

Expert Tips:

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

The marmalade basting sauce delivers great flavor without adding any fat. Try it with pork tenderloin.
Sweet potatoes are an excellent source of vitamin A and a good source of vitamin C.

Ingredients

Chicken and Vegetables

  • 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 SAVE $

  • 1 teaspoon olive oil

  • 1/3 cup sweetened dried cranberries

  • 1/4 cup orange juice

Basting Sauce

  • 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

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