Roasted Chicken with Orange Brandy Cranberry Sauce, Mashed Potatoes,
and Buttered Vegetables
About this Recipe
By: Morgana Jane
The holiday season looks so very different this year… I feel like I have spent more time in line at the post office than I have baking!
I, like most families, won’t be cooking a 25 lb turkey this year. In fact, I am not cooking a turkey at all. I do love cooking all day for our family gatherings (last year we hosted 25 people for Christmas dinner!!) but it’s been a taxing year and like everyone else, I’m exhausted. This year I vote is to keep it simple!
4 boneless, skinless chicken breasts
4 medium potatoes, peeled and cubed
4 carrots, chopped
¾ lb fresh green beans, whole
Drizzle of olive oil
¾ tsp salt
10 cracks black pepper
Generous sprinkle of garlic granules
Butter for veggies
Butter, cream, salt & pepper for whipped potatoes
Butter to sear the chicken
Orange Brandy Cranberry Sauce
2 c fresh cranberries
¾ c natural sugar
1 ½ oz brandy
1 ½ tsp orange extract
Pinch of salt
Keeping it Simple
In a year such as this, it feels good to let go of a few things and opt for ease and simplicity. This dinner looks beautiful and features many traditional flavors of the holiday season.
This year I am preparing a festive chicken dinner. It’s ready in less than an hour and has most of the charm of a traditional turkey dinner (without the Brussel sprouts!!!).
Step by Step Instructions
Place the cranberries into a medium sized heavy pot, cover with water and bring to a boil. The cranberries will bubble and pop as they break down. Once they start popping lower the heat a bit and add half the sugar, the brandy, the orange extract, and a pinch of salt. Maintain a gentle boil until the sauce begins to thicken.
Once the sauce is on the go set the oven to 350° and line a baking sheet with parchment. Place the chicken into a large bowl, drizzle with olive oil, add the garlic granules and salt and pepper, then use your hands to massage the olive oil and seasoning into the chicken. Melt a tbsp of butter in a cast iron pan over medium high heat and sear the chicken on both sides, then transfer the chicken to the baking sheet and pop it into the oven for 20 – 30 minutes, until golden brown, with an internal temperature of 165°.
Once the chicken is in the oven, put the potatoes on to boil until they fall apart when poked with a fork.
Keep an eye on the cranberry sauce as it thickens quickly. Turn the heat to low and if it becomes too thick, add a splash of water and give it a stir. Taste the sauce and add more sugar if needed. There is no definite amount of sugar as it will vary depending on how tart the berries are and what sweet/tart balance appeals to you, so sweeten the sauce to your preference.
Put a steamer pot on for the carrots and start steaming the carrots when the chicken has 10 minutes left in the oven.
When the potatoes are done drain them well. Add a generous amount of butter along with salt, pepper, and cream to the potatoes then use an electric mixer to whip them to a smooth and creamy consistency. Cover and keep warm until the chicken is done.
When the carrots are almost done, add the green beans to the steamer pot and steam them for about 5 minutes, until tender crisp. When the veggies are done, drain the steamer pot and keep the veggies warm until the chicken is done.
When everything is done, share the chicken breasts over 4 plates, serve the potatoes and veggies along side. Add a curl of butter to the carrots and beans and top the chicken with cranberry sauce, then sit down and enjoy the festive flavors of this simple spin on tradition.