Roasted Chicken with Vegetables and Cranberries
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- Servings
- 4 Servings
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- Serving size
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1 fillet and about 1/2 cup vegetables
Ingredients
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boneless, skinless chicken breasts (sliced thinly into fillets)
- 2 large
- 2 large
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salt
- 1/4 tsp
- 1/4 tsp
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olive oil (divided)
- 1 tbsp
- 1 tbsp
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yellow onion (small diced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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fresh rosemary (chopped)
- 1 tbsp
- 1 tbsp
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carrots (chopped)
- 1 cup
- 1 cup
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maple syrup
- 1 1/2 tbsp
- 1 1/2 tbsp
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white wine
- 1/2 cup
- 1/2 cup
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fresh cranberries
- 1 cup
- 1 cup
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flat leaf parsley (chopped)
- 1/4 cup
- 1/4 cup
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Directions
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Preheat the oven to 400 degrees F.
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Season chicken breasts with salt.
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Heat a large Dutch oven or large ovenproof skillet over medium-high heat. Add ½ Tbsp of olive oil, then add the chicken. Sear until golden brown on both sides (but not cooked through). Remove chicken to a plate.
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Return the skillet to medium heat and add other ½ Tbsp of oil. Add onion, garlic, rosemary, and carrots and cook until onion is translucent, about 4–5 minutes.
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Add syrup and white wine and cook until reduced by half, about 3–4 minutes. Stir in the cranberries.
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Add the chicken back to the skillet and nestle it between the vegetables and cranberries.
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Cover with a lid and bake for 10–15 minutes until the chicken is cooked through and the vegetables are tender.
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Serve with a sprinkle of parsley.
Reviews
Write a Review-
This is SO good!! I cooked in my cast iron and finished it in the pellet grill and it was packed with flavor