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 15Ã—10Ã—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.