Cranberry Glazed Chicken with Goat Cheese and Walnuts

Ingredients

Roasted chicken:

4 large boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp smoked paprika

1 tsp salt

1/2 tsp freshly ground black pepper

Cranberry glaze:

1 cup fresh or frozen cranberries

1/3 cup honey or maple syrup

1/4 cup orange juice

2 tbsp balsamic vinegar

1 tbsp brown sugar

1/4 tsp ground cinnamon

1/4 tsp salt

Sides and toppings:

2 medium sweet potatoes, cubed and roasted

1/2 cup goat cheese (or feta), crumbled

1/3 cup walnuts, toasted and chopped

3 to 4 sprigs fresh thyme

2 tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200°C (400°F). Toss the sweet potato cubes with a little oil and salt and start roasting them.

2. Rub the chicken breasts with olive oil, garlic powder, onion powder, thyme, smoked paprika, salt and pepper.

3. Roast the chicken alongside the sweet potatoes for 20 to 25 minutes, until a thermometer in the thickest part reads 165°F (74°C).

4. While the chicken cooks, make the glaze: combine the cranberries, honey, orange juice, balsamic vinegar, brown sugar, cinnamon and salt in a small pan.

5. Simmer for 8 to 10 minutes, stirring, until the cranberries burst and the glaze thickens.

6. Rest the chicken for 5 minutes, then slice it.

7. Serve the sliced chicken over the roasted sweet potatoes, drizzle with the cranberry glaze, and top with goat cheese, walnuts, thyme and parsley.

Cooking tips

Resting the chicken keeps it juicy; slicing too early lets the juices run out.

Frozen cranberries work just as well as fresh for the glaze.

Toast the walnuts in a dry pan for a few minutes to bring out their flavor.

Frequently asked questions