Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

Baked chicken and sweet potatoes seasoned with orange juice, sprinkled with cranberries give a tangy dinner ready in an hour.

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  • prep time 15 min
  • total time 60 min
  • ingredients 12
  • servings 4
 

Ingredients

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

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
1
teaspoon olive oil
1/3
cup sweetened dried cranberries
1/4
cup orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
  • 4 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
75mg
75%;
Sodium
220mg
220%;
Total Carbohydrate
46g
46%
(Dietary Fiber
3g
3%
  Sugars
26g
26%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
35%;
Calcium
4%;
Iron
8%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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