Cranberry Chicken with Sweet Potatoes
Infuse your dinner table with the flavors of fall by preparing this delicious Cranberry Chicken with Sweet Potatoes. Perfectly seared chicken thighs are nestled into a bed of tender, roasted sweet potatoes and tart fresh cranberries, then glazed with a mouthwatering blend of maple syrup, orange juice, and aromatic herbs like thyme and garlic. This one-pan recipe comes together in under an hour, making it an ideal choice for busy weeknights or cozy family dinners. The balance of savory chicken, natural sweetness from the potatoes, and the zesty pop of cranberries creates a vibrant medley of flavors, while minimal cleanup keeps things stress-free. Serve this rustic, hearty dish straight from the oven for a comforting meal that’s as visually stunning as it is satisfying.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on or boneless)
- 2 large Sweet potatoes
- 1 cup Fresh cranberries
- 0.25 cup Maple syrup
- 0.25 cup Orange juice
- 0.5 cup Chicken broth
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 1 teaspoon Thyme (fresh, chopped or dried)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1-inch cubes. Transfer them to a large baking dish or roasting pan.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to evenly coat and spread them in an even layer.
Pat the chicken thighs dry with paper towels and season them with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Sear the chicken thighs, skin side down, for 4-5 minutes until golden brown. Flip and cook for another 2 minutes on the other side. Remove from heat and set aside.
In a small bowl, whisk together the maple syrup, orange juice, chicken broth, minced garlic, and thyme to create the glaze.
Add the fresh cranberries to the roasting pan with the sweet potatoes, spreading them evenly.
Place the seared chicken thighs on top of the sweet potatoes and cranberries. Pour the glaze evenly over the entire dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the chicken is fully cooked (reaching an internal temperature of 165°F or 74°C) and the sweet potatoes are tender.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with additional fresh thyme if desired, and serve warm.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 20.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
