Real Recipes From Real Home Cooks ®

cranberry roast chicken and sweet potatoes

(8 ratings)
Blue Ribbon 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 ratings)
yield 4 serving(s)
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.