cranberry roast chicken and sweet potatoes

★★★★★ 8
a recipe by
Carol Junkins
Hanson, MA

Cranberry sauce is used in this dish with ground ginger and the chicken is layered on top of the sweet potatoes. Makes a nice meal.

Blue Ribbon Recipe

A very easy and delicious chicken breast meal to throw together any day of the week. In fact, it could be an untraditional Thanksgiving meal if you're not serving a large group. It has all the flavors you expect during the fall months. The cranberry mixture is slightly sweet and tart with a hint of spice. The sweet potatoes cook in their natural juices from the chicken while baking. A delicious fall dinner.

— The Test Kitchen @kitchencrew
★★★★★ 8
serves 4
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For cranberry roast chicken and sweet potatoes

  • 1 lb
    sweet potatoes, peeled and thinly sliced
  • 4
    chicken breast halves, bone-in or boneless (about 2 1/4 lbs)
  • 1 can
    whole berry or jelled cranberry sauce (14 oz.)
  • 1/4 c
    olive oil or vegetable oil
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper

How To Make cranberry roast chicken and sweet potatoes

  • Oven preheating to 375 degrees.
    Preheat oven to 375 degrees.
  • Sliced sweet potatoes in a baking dish.
    Rinse potatoes; pat dry. Peel and slice sweet potatoes. Place potatoes evenly in a 13 x 9" baking pan.
  • Chicken breasts on top of sweet potatoes.
    Place chicken on top of sweet potatoes.
  • Cranberry sauce, spices, and oil whisked together.
    Whisk remaining ingredients together in a medium mixing bowl.
  • Cranberry mixture poured over chicken.
    Pour mixture evenly over chicken and potatoes.
  • Cranberry chicken baking in the oven.
    Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.