• 4servings
  • 60minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup orange marmalade

  2. 2 tablespoons orange juice

  3. 1 tablespoon balsamic vinegar

  4. 1 teaspoon dried thyme leaves

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 4 bone-in skinless chicken breasts

  8. 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes

  9. 1 medium onion, cut into 8 wedges

  10. 1 teaspoon olive oil

  11. 1/3 cup sweetened dried cranberries

  12. 1/4 cup orange juice

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.

  2. In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.

  3. Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.

  4. Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.


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