Easy Cranberry Glazed Chicken Recipe with Carrots and Sweet Potatoes for Perfect Fall Dinner

Posted on January 23, 2026

Kennedy Ward

cranberry glazed chicken - featured image

The first time I made this cranberry glazed chicken with carrots and sweet potatoes, it was smack dab in the middle of a crisp October week. The kind where the air smells like wood smoke and you just want dinner to be cozy without a ton of fuss. I had a bag of fresh cranberries sitting in my fridge, and honestly, I wasn’t sure what to do with them. But pairing their tartness with tender chicken, roasted carrots, and sweet potatoes? Oh, it was like fall landed right on my plate.

Since then, I’ve made this easy cranberry glazed chicken recipe with carrots and sweet potatoes over a dozen times, tweaking it until it’s just right. It’s become my go-to for those busy weeknights when I want something wholesome, comforting, and packed with flavor. And the best part? The glaze is so simple to whip up, you’ll want to drizzle it on everything.

Why You’ll Love This Recipe

Okay, real talk—this cranberry glazed chicken with carrots and sweet potatoes has completely changed how I think about weeknight dinners. There are so many reasons I keep coming back to it, but here are the big ones:

✅ One-pan wonder: Toss everything on a sheet pan, pop it in the oven, and you’re basically hands-off. I love that it frees me up to chill with a glass of wine instead of hovering over the stove.
✅ Fall flavors, no fuss: The tart cranberry glaze balances the sweetness of the carrots and sweet potatoes perfectly. It tastes way fancier than it actually is.
✅ Healthy and hearty: You get protein, fiber, and vitamins all in one meal. My family actually asks for seconds, which is saying a lot.
✅ Perfect for meal prep: Leftovers reheat beautifully, making packed lunches or next-day dinners a breeze.

This is the kind of recipe that makes me feel like I’ve got my kitchen act together, even on the busiest nights. Plus, it makes the whole house smell like a cozy fall bakery, and who doesn’t want that?

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of it already, and the rest is easy to find at any grocery store this time of year. I’m breaking it down by what each part does because knowing the ‘why’ makes the whole process feel less like a mystery.

Chicken thighs (6, bone-in, skin-on): Juicy and flavorful, these hold up well to roasting and soak up that cranberry glaze like champs. You can swap for breasts if you prefer, but thighs stay tender.
Fresh cranberries (1 cup): The star of the glaze! They bring the perfect tartness that cuts through the richness of the chicken and sweet potatoes. If you can’t find fresh, frozen works fine—just thaw before using.
Carrots (4 medium, peeled and cut into sticks): Sweet and earthy, they roast down to tender perfection alongside the chicken.
Sweet potatoes (2 medium, peeled and cubed): Their natural sweetness complements the tart cranberries beautifully. I like to cube them into roughly 1-inch pieces for even cooking.
Maple syrup (¼ cup): Adds a warm sweetness to the glaze that makes it feel like fall in a spoonful. If you don’t have maple syrup, honey is a fine substitute.
Dijon mustard (1 tablespoon): Gives the glaze a subtle tang and depth. This little kick balances the sweetness and tartness.
Olive oil (3 tablespoons): For roasting the chicken and veggies to that perfect golden crisp.
Garlic (3 cloves, minced): Because everything’s better with garlic.
Salt and black pepper: To taste—don’t skimp here! Seasoning is everything.
Fresh thyme (1 tablespoon, chopped) or 1 teaspoon dried thyme: Adds an herby note that ties all the flavors together.

Quick note: I always reach for organic sweet potatoes when I can—it just tastes cleaner to me. And for the cranberry glaze, I use pure maple syrup from a local farm, but any good-quality maple syrup will do. Oh, and if you prefer a bit of heat, a pinch of red pepper flakes in the glaze is heavenly.

Equipment Needed

You don’t need a fancy kitchen to make this cranberry glazed chicken with carrots and sweet potatoes—I’ve made it with the most basic setup, and it turns out great every time.

Large rimmed baking sheet or roasting pan: Big enough to spread the chicken and veggies out so they roast instead of steam.
Mixing bowl: For tossing the veggies and mixing the glaze. I usually use a medium-sized one to avoid spills.
Small saucepan: To simmer the cranberry glaze. A nonstick pan works best for easy cleanup.
Sharp knife and cutting board: You want clean cuts on those carrots and sweet potatoes for even roasting.
Measuring cups and spoons: Because precise is nice, but don’t stress if you eyeball a bit.
Basting brush (optional): Helps spread the glaze evenly on the chicken. I sometimes just spoon it on if I’m lazy.

Pro tip: I’m obsessed with silicone spatulas for scraping down bowls—they’re gentle and last forever. Also, if you don’t have a roasting pan, a sturdy rimmed baking sheet works just fine.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, with all the little tips I’ve picked up along the way.

Preheat and prep (10 minutes): Preheat your oven to 400°F (200°C). Line your baking sheet or roasting pan with parchment paper or lightly grease it. This helps with cleanup and keeps the chicken from sticking.
Make the cranberry glaze (8 minutes): In a small saucepan over medium heat, combine the fresh cranberries, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Stir occasionally as the cranberries start to pop and break down—this takes about 7-8 minutes. You want a thick, jammy glaze with some texture (not completely smooth). Remove from heat and stir in the thyme.
Prep the veggies (5 minutes): In a mixing bowl, toss the carrot sticks and sweet potato cubes with 2 tablespoons of olive oil, a pinch of salt, pepper, and half of the thyme. Spread them out in an even layer on the baking sheet, leaving space for the chicken.
Prepare the chicken (5 minutes): Pat the chicken thighs dry with paper towels (this helps the skin get crispy). Rub them with the remaining olive oil and season generously with salt and pepper. Place the chicken skin-side up on the baking sheet among the veggies.
Roast everything (35-40 minutes): Pop the pan into the oven and roast for 20 minutes. Then, pull it out and brush the chicken generously with the cranberry glaze. Return to the oven for another 15-20 minutes, until the chicken is cooked through (internal temp of 165°F / 74°C) and the veggies are tender and caramelized. The glaze should be sticky and shiny.
Final glaze and rest (5 minutes): Brush the chicken with any leftover glaze right after taking it out of the oven. Let everything rest for 5 minutes before serving; this helps the juices redistribute and makes slicing easier.

Quick note: If your veggies are cooking faster than the chicken, just toss them around a bit or move the chicken to a hotter part of the pan. And don’t open the oven door too often—oven drops can make the chicken take longer.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t skip patting the chicken dry. I learned this the hard way. Wet skin = no crispy, golden magic. Paper towels are your friend.
Fresh cranberries make a difference. The tart pop they bring is unmatched. Frozen works, but fresh gives it that extra zing.
Keep an eye on the glaze thickness. If it’s too runny, let it simmer a bit longer. Too thick? Stir in a splash of water.
Use bone-in, skin-on thighs. I know they take a bit longer to cook, but the flavor and juiciness are worth it.
Rest before slicing. It’s tempting to dig in right away, but that 5-minute rest makes the chicken juicy and easier to cut.
Try to space out the chicken and veggies. Crowding the pan causes steaming instead of roasting, and nobody wants soggy sweet potatoes.
Mix the glaze halfway through cooking. Brushing it early lets the sugars caramelize, creating that beautiful sticky coating.

Ways to Mix It Up

Once you’ve nailed the basic cranberry glazed chicken with carrots and sweet potatoes, here’s where you can get creative. I’ve tried all of these, and they all work.

Pomegranate & Orange Glaze: Swap half the cranberries for pomegranate seeds and add a splash of fresh orange juice to the glaze. It adds a bright, citrusy twist that’s stunning.
Spicy Kick: Add ¼ teaspoon cayenne pepper or red pepper flakes to the glaze for a hint of heat. I like this version when I want something a little more exciting.
Apple & Sage: Mix diced apples with the carrots and sweet potatoes, and swap thyme for fresh sage. It’s like fall in a bite.
Honey Mustard Swap: Use honey instead of maple syrup and bump up the Dijon mustard to 2 tablespoons. The glaze is tangier and sweeter, perfect if you’re not a cranberry fan.
Veggie Variations: Try adding Brussels sprouts or parsnips to the roasting mix for extra seasonal flair.
Gluten-Free Mod: This recipe is naturally gluten-free, but double-check your Dijon mustard to be safe.

Serving Ideas & Storage

This cranberry glazed chicken with carrots and sweet potatoes is fantastic warm or at room temperature. I usually slice the chicken while it’s still slightly warm and spoon extra glaze on top—simple and perfect.

Pair it with:

Steamed green beans or a crisp fall salad for some freshness
Buttery mashed potatoes if you want extra comfort
A glass of dry white wine or sparkling cider to celebrate fall vibes

Storage tips:

Room temperature: Store leftovers in an airtight container for up to 2 days. I usually pop them in the fridge sooner though.
Refrigerator: Keeps well for 3-4 days. Warm slices in the microwave for 20 seconds or in the oven at 300°F (150°C) for 10 minutes.
Freezer: Freeze leftovers in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat as above.

Pro tip: If your sweet potatoes get a little dry after reheating, a quick drizzle of olive oil or butter brings them back to life.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this cranberry glazed chicken with carrots and sweet potatoes.

Nutrient	Per Serving (approx.)
Calories	420
Protein	35g
Carbohydrates	28g
Fat	15g
Fiber	5g

Why it’s a win: The chicken thighs pack a solid protein punch that keeps you full, while the sweet potatoes and carrots add fiber and vitamins like A and C. The cranberries bring antioxidants and that lovely tart flavor without extra sugar. Plus, maple syrup adds sweetness but in a natural, less processed way.

Honestly, it feels like a balanced meal that’s both nourishing and satisfying without being heavy. Perfect for those chilly fall evenings when you want something hearty but not over the top.

Final Thoughts

So that’s my easy cranberry glazed chicken recipe with carrots and sweet potatoes—a fall dinner that’s as simple as it is delicious. I’ve made this for busy weeknights, casual dinners with friends, and even Sunday family meals. It never fails to impress without stressing me out.

This recipe means a lot to me because it brings that perfect blend of cozy flavors with minimal effort. I hope it becomes one of your go-to meals this season, too.

Don’t be afraid to make it your own—swap herbs, add your favorite veggies, or adjust the glaze to suit your taste. And when you do make it, please drop a comment below or tag me on Instagram @[YourHandle]. I love seeing your kitchen wins and tweaks!

Happy cooking, and may your kitchen smell like fall all year long.

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! Chicken breasts will work fine, but they cook a bit faster and can dry out if overbaked. Keep an eye on them and check internal temperature around 25-30 minutes. I recommend boneless, skin-on if you can find them for better flavor.

Q: What can I substitute for fresh cranberries?

A: Frozen cranberries work great if you thaw them and drain excess liquid. If you’re out of cranberries entirely, try pomegranate seeds or even dried cranberries soaked briefly in warm water to plump up. The tart element is key, so something with that tang helps.

Q: How do I know when the chicken is done?

A: The safest bet is an instant-read thermometer—look for 165°F (74°C) in the thickest part. If you don’t have one, pierce with a fork and check that juices run clear, not pink. The meat should feel firm but not hard.

Q: Can I make this recipe ahead of time?

A: You can prep the glaze and chop the veggies a day ahead to save time. Chicken is best cooked fresh, but leftovers reheat well. If you want to assemble everything and refrigerate before baking, do so for up to 12 hours—just bring the pan to room temp before roasting.

Q: Is this recipe gluten-free?

A: Yes! This recipe is naturally gluten-free, but double-check your Dijon mustard label to be sure there are no hidden gluten ingredients. No breading or flour involved here, so it’s safe for gluten-free diets.

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