Orange Cranberry Chicken with Sweet Potatoes
Elevate your weeknight dinner game with this irresistible Orange Cranberry Chicken with Sweet Potatoes recipe! Juicy, bone-in chicken thighs are roasted to perfection alongside tender, caramelized sweet potatoes, creating a harmony of savory and sweet flavors. Fresh cranberries bring a tart pop of color, while a zesty orange-honey glaze infused with rosemary and garlic ties everything together with vibrant, citrusy notes. This one-pan wonder is not only easy to prepare with minimal cleanup but also packed with seasonal goodness, making it a perfect choice for both a festive gathering and a cozy family meal. Garnished with fresh rosemary and orange zest, this dish is as visually striking as it is delicious. Your taste buds will thank you!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 large Sweet potatoes
- 1 cup Fresh cranberries
- 0.5 cup Orange juice
- 1 tablespoon Orange zest
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh rosemary
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1-inch cubes. Spread them on a large baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes, sprinkle with 0.5 teaspoon of salt, and toss to coat evenly. Push the sweet potatoes to one side of the sheet pan to make room for the chicken.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil all over the skin, and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Place the chicken thighs skin-side up on the baking sheet next to the sweet potatoes.
In a small bowl, whisk together the orange juice, orange zest, honey, 1 tablespoon of olive oil, minced garlic, and rosemary.
Scatter the fresh cranberries evenly around the chicken and sweet potatoes on the pan.
Pour the orange juice mixture over the chicken and cranberries, ensuring the chicken is well-coated.
Bake in the preheated oven for 30-40 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the sweet potatoes are tender.
For a crispy finish, broil the chicken on high for an additional 2-3 minutes, keeping a close eye to avoid burning.
Remove from the oven and let rest for 5 minutes before serving. Serve warm, garnished with additional fresh rosemary or extra orange zest if desired.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 69.8 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1612 mg | 34% | |
*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.
