🌿 Cranberry-Glazed Roasted Chicken with Autumn Vegetables

by

📝 Ingredients

For the chicken

  • 3–4 chicken breasts

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Fresh rosemary or thyme sprigs (for garnishing and roasting)

For the cranberry topping

  • 1 cup fresh or frozen cranberries

  • ¼ cup orange juice

  • 2–3 tbsp honey or maple syrup

  • 1 tbsp balsamic vinegar (optional, adds depth)

  • Pinch of salt

For the roasted vegetables

  • 2 cups Brussels sprouts, halved

  • 2 cups sweet potatoes, cubed

  • 1 cup walnut halves

  • 2 tbsp olive oil

  • Salt + pepper

  • Optional: drizzle of maple syrup for roasting the veggies

🍽️ Instructions

1. Prepare the cranberry topping

  1. In a small saucepan over medium heat, combine cranberries, orange juice, honey/maple syrup, balsamic vinegar, and salt.

  2. Simmer 8–10 minutes until the cranberries burst and the mixture thickens.

  3. Remove from heat and let cool slightly.

2. Season the chicken

  1. Preheat oven to 400°F (205°C).

  2. Place chicken breasts on a baking sheet or roasting pan.

  3. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.

  4. Add rosemary/thyme sprigs on top.

3. Prepare the vegetables

  1. In a bowl, toss Brussels sprouts, sweet potato cubes, and walnuts with olive oil, salt, and pepper.

  2. Scatter them around the chicken on the sheet pan.

4. Roast

  1. Bake for 25–30 minutes, or until chicken reaches an internal temp of 165°F (74°C).

  2. Halfway through, toss the veggies for even browning.

5. Top and serve

  1. Spoon cranberry topping over each chicken breast.

  2. Garnish with fresh thyme or rosemary.

  3. Serve warm.

✨ Tips & Variations

  • Add a drizzle of maple syrup to the veggies for extra caramelization.

  • Substitute chicken breasts for salmon—roast 12–15 minutes only.

  • Add onions or carrots to the veggie mix.

  • Use store-bought cranberry sauce to make it even quicker.

Leave a Comment