Description
Experience a delightful blend of tangy cranberry, zesty Dijon, and succulent chicken, all roasted to perfection with vibrant root vegetables for a comforting meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 cup cranberry sauce
- 2 tbsp Dijon mustard
- 2 cups root vegetables (carrots, parsnips, potatoes), chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a mixing bowl, combine cranberry sauce, Dijon mustard, minced garlic, salt, and pepper until smooth.
- Place chicken breasts on the prepared baking sheet. Pour half of the cranberry-Dijon mixture over the chicken for even coverage.
- Cut root vegetables into bite-sized pieces. Toss them in olive oil with salt and pepper before arranging them around the chicken on the baking sheet.
- Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of at least 165°F (75°C) and veggies are tender.
- In the last five minutes of baking, drizzle remaining glaze over everything on the pan for added flavor and a glossy finish.
Nutrition
- Serving Size: 1 piece of chicken with vegetables (approximately 250g)
- Calories: 305
- Sugar: 12g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
Keywords: Feel free to substitute chicken with turkey or tofu for variations. Customize root vegetables based on your preferences; sweet potatoes or beets can also add delightful flavors. Fresh herbs like rosemary or thyme can enhance aroma and taste.