Description
This one pan Sweet Potato Cranberry Chicken Bake combines sweet potatoes, tart cranberries, and seasoned chicken for an easy and flavorful fall dinner. It brings Thanksgiving flavors to your table with minimal prep and cleanup.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. Toss sweet potato cubes with 1½ tablespoons olive oil, half the rosemary, and a pinch of salt; spread on one side of the pan.
3. Coat chicken breasts with remaining olive oil, garlic, salt, pepper, cinnamon, and lemon juice; arrange next to sweet potatoes.
4. Scatter cranberries around the pan and drizzle maple syrup over sweet potatoes and cranberries; sprinkle remaining rosemary.
5. Roast for 25 minutes, then gently toss sweet potatoes and cranberries and roast for another 10–15 minutes until chicken reaches 165°F.
6. Let rest for 5 minutes before serving, then drizzle pan juices over the dish and garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: dinner
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 450
- Sugar: 12
- Sodium: 550
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 85
Keywords: sweet potato, cranberry, chicken bake, one pan dinner, thanksgiving sheet pan meal, fall recipe, easy autumn dinner, sheet pan chicken