We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

(0)
  0 reviews
  • 15 min prep time
  • 60 min total time
  • 12 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
220mg
9%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
12%
Sugars
26g
26%
Protein
28g
28%
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved