Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

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

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

Directions

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

Notes

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Nutrition Information

Recipe Step Photos

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