Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

 

1/4

cup orange marmalade

2

tablespoons orange juice

1

tablespoon balsamic vinegar

1

teaspoon dried thyme leaves

1/4

teaspoon salt

1/8

teaspoon pepper

4

bone-in skinless chicken breasts

2

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

1

medium onion, cut into 8 wedges

1

teaspoon olive oil

1/3

cup sweetened dried cranberries

1/4

cup orange juice

• 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.