Cranberry Roast Chicken and Sweet Potatoes

Cranberry Roast Chicken and Sweet Potatoes
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Prep Time

Cook Time


Makes 4 servings


1 pound sweet potatoes, thinly sliced
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1 14-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce
1/4 cup olive or vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper


Preheat oven to 375ºF.

Rinse potatoes; pat dry. Place potatoes evenly in a 13 x 9-inch baking pan. Place chicken on top. Whisk remaining ingredients together in a medium mixing bowl. Pour mixture evenly over chicken and potatoes.

Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.

Makes 4 servings.

PER SERVING: Cal. 591 (29% DV), Fat Cal. 162, Pro. 39g (78% DV), Carb. 67g (22% DV), Fat 18g (27% DV), Chol. 103mg (34% DV), Sod. 445mg (18% DV), Vit. A 1936RE (193% DV), Vit. C 22mg (36% DV), Vit. E 3mg (10% DV), Calcium 44mg (4% DV), Iron 2mg (9% DV), Folate 24Ug (6% DV), Zinc 1mg (9% DV), Pot. 623mg (17% DV), Dietary Exchange: Fruit 2, Starch 2.5, Meat 4, Fat 1.5


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Debora from Rocksprings, TX

Because you ALL must be playing a bad joke on me. I have been an expert home cook for over 40 years, and know what I'm doing. This recipe however, was a disaster! How? Let me count the ways. First, as written, this recipe would turn out dry dry dry, as there's no liquid to facilitate the cooking process. I made my own cranberry sauce, but added water to the cranberry mixture so it wouldn't be so thick, and the dish too dry. Then, THERE IS NO WAY, that this dish could ever, in any circumstance, be done in 45 minutes at 375F!!! This was apparent at the 30 minute piint, so I turned the oven up to 425F which is the temperature used in most roasted meat recipes. Even then, at 45 minutes the chicken's interna temp was only 77 degrees. Had to cook for 90 minutes at 450 to get the chicken to 165. THEN, the potatoes on the bottom were STILL undercooked. At this point, my family had to just eat it as it was because we didn't have time to wait who knows how much longer. The potatoes were barely

Let'I told them it was “cranberry-ginger chicken!”

This was so quick & easy to prepare, & my husband & teenage boys really liked it. (So did I.) They said I should’ve made more! (Growing boy problems!) Will definitely make it again.

Quick and tasty

I made this recipe but did as others suggested and added a bit of chopped onion, some garlic powder and one more thing that wasn't suggested and that is thyme. So delicious, and even my husband said this was a keeper!

Very good

DGV from Round Rock, TX

I did not have sweet potatoes, so I used regular potatoes. Also added green beans. I used the fresh cranberries and made a sauce with added onions. Very good and I think it would be very tasty with sweet potatoes too. The added green beans were ok. So next time I will do green beans on the side. My husband said he would prefer mashed potatoes on the side. This is a keeper for anytime. Thanks.

Nice use of cranberry sauce

Christine from Ogden, UT

I followed the direction but used coconut oil and fresh ground ginger; just before I added the sauce to the chicken I threw on some garlic powder. Very good very moist. My mom won't eat sweet potatoes so I sliced carrots for her. They take longer to cook but it works. Changes I will make in the future MORE ginger, more garlic, rough chopped onion, and Lemon or lime juice (or essential Oil)

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