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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Servings 4

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ingredients 12
Prep Time 15 min
Total Time 60 min

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

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Directions

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.