Pollo asado con verduras y arándanos rojos

Ingredients

• 2 wholeboneless, skinless chicken breasts, sliced thinly into fillets
• ¼ tsp (about 1.25 g)salt
• 1 tbsp (15 ml), dividedolive oil
• 1 mediumyellow onion, finely diced
• 2 clovesgarlic, minced
• 1 tbspfresh rosemary, chopped
• 1 cup (about 130 g)carrots, chopped
• 1½ tbsp (about 22 ml)maple syrup
• ½ cup (120 ml)white wine
• 1 cup (about 100 g)fresh cranberries
• ¼ cup (about 15 g)flat-leaf parsley, chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Season the chicken

   Sprinkle the chicken fillets with the salt.

3. 3

   Sear the chicken

   Heat a large Dutch oven or ovenproof frying pan over medium-high heat. Add 7.5 ml (½ tbsp) of the olive oil, then add the chicken and sear until golden on both sides; it does not need to be cooked through. Transfer the chicken to a plate.

4. 4

   Cook the vegetables

   Return the pan to medium heat and add the remaining 7.5 ml (½ tbsp) olive oil. Add the onion, garlic, rosemary and carrots, and cook for 4–5 minutes, until the onion is translucent.

5. 5

   Reduce the sauce

   Add the maple syrup and white wine. Cook for 3–4 minutes, until the liquid has reduced by half, then stir in the cranberries.

6. 6

   Bake the chicken

   Return the chicken to the pan, nestling it among the vegetables and cranberries. Cover with a lid and bake for 10–15 minutes, until the chicken is cooked through and the vegetables are tender.

7. 7

   Add the parsley

   Sprinkle the chopped parsley over the dish before serving.

What is roasted chicken with cranberries?

This is a one-pot chicken dinner cooked with vegetables, herbs and fresh cranberries. It draws on the familiar comfort-food combination of roasted poultry and fruit, with a quick pan sauce that brings the ingredients together.

Thin chicken fillets cook quickly, while the cranberries add a sharp contrast to the carrots and maple syrup. Cooking everything in one ovenproof pan also lets the chicken finish among the vegetables and their juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 14g protein, 15g carbs, 5g fat.

The chicken provides most of the protein, while the carrots, onion, cranberries and maple syrup contribute carbohydrates. Olive oil accounts for much of the fat; serve the dish with extra non-starchy vegetables if you want to round out the plate without adding another starch.

Why use thin chicken fillets?

Thin fillets brown quickly and are more likely to cook through in the recipe’s short oven time. If your chicken breasts are thick, slice them horizontally into thinner pieces before seasoning, as the method specifies.

Build the pan sauce

A brief sear gives the chicken colour without cooking it completely; it finishes in the oven later. After the chicken comes out, the onion, garlic, rosemary and carrots soften in the same pan, picking up some of the browned flavour.

Reduction: simmer the wine and maple syrup for 3–4 minutes, until their volume is about half what it was. Add the cranberries afterwards so they warm in the sauce as the chicken bakes.

Look for these doneness cues

The onion should look translucent after its 4–5 minutes in the pan, and the sauce should visibly reduce before the cranberries go in. These cues help you follow the sequence without relying on exact timing alone.

Check the thickest piece of chicken before serving: it should be cooked through, with no pink in the centre. The carrots should be tender when pierced with a fork.

Choosing the cranberries

Fresh cranberries bring a tart, bright flavour that balances the syrup and sweet carrots. Stir them into the reduced liquid rather than adding them at the start of cooking the vegetables.

What to serve alongside

The chicken and vegetables can be served as they are, with the pan juices spooned over the top. For a more substantial plate, pair them with potatoes, rice or crusty bread; a simple green salad also makes a fresh side.

Recipe notes & tips

• Slice the chicken into even fillets so the pieces cook at a similar rate.
• Let the pan get properly hot before adding the chicken to encourage browning.
• Use a pan that can go from the hob to the oven and has a lid.
• Keep the chicken in a single layer where possible so it cooks evenly.
• Check the thickest fillet near the end of the baking time, as cooking time depends on its thickness.

Variations

• Use dried cranberries: Add them with the white wine for a sweeter, less tart result.
• Swap the herbs: Use chopped fresh thyme in place of rosemary.
• Add more vegetables: Include chopped parsnip alongside the carrots.
• Change the wine: Use chicken stock instead for a wine-free version.
• Finish with citrus: Add a little orange zest before serving for a bright aroma.

Common mistakes to avoid

• Crowding the pan: Sear the chicken in batches if the pieces do not fit in a single layer.
• Overcooking the chicken: Check the thickest fillet after 10 minutes in the oven and continue only as needed.
• Skipping the reduction: Let the wine and syrup simmer until reduced by half before adding the cranberries.
• Adding the cranberries too early: Stir them in after reducing the liquid so they do not cook along with the vegetables for longer than intended.
• Using a pan without an oven-safe lid: Choose a lidded ovenproof pan, or ensure the cookware is suitable for the oven before baking.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a covered pan or in the microwave until hot throughout; add a small splash of water if the sauce has thickened.

Frequently asked questions