Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

Basting Sauce

1/4 cup orange marmalade

2 Tablespoons orange juice

1 tablespoon balsamic vinegar

1 teaspoon dried thyme leaves

1/4 teaspoon sea salt

1/8 teaspoon pepper

Chicken and Vegetables

4 bone-in skinless chicken breast halves

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

Heat oven to 375oF. In small saucepan, combine all basting sauce ingredients; cook over low heat for 3 to 4 minutes or until marmalade is melted, stirring occasionally.

Place chicken breast halves in ungreased 15×10×1 inch baking pan. Brush with half of basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake at 375oF for 25 minutes.

Meanwhile, soak cranberries in 1/4 cup orange juice

Remove pan from oven. 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.

Return to oven; bake an additional 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.

4 servings