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Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

  • Prep 15 min
  • Total 60 min
  • Ingredients 12
  • Servings 4

Ingredients

Basting Sauce

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

Chicken and Vegetables

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
220mg
9%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
12%
Sugars
26g
Protein
28g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Sweet potatoes are an excellent source of vitamin A and a good source of Vitamin C.

Directions

  • 1 Heat oven to 375°F. In small saucepan, cook all basting sauce ingredients over low heat 3 to 4 minutes or until marmalade is melted, stirring occasionally.
  • 2 In 15x10x1-inch pan, place chicken breasts. Brush with half of 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 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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