1/4 cup orange marmalade
2 Tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves
1/4 teaspoon sea salt
1/8 teaspoon pepper
Chicken and Vegetables
4 bone-in skinless chicken breast halves
2 medium dark-orange sweet potatoes, peeled, cut into 1 inch cubes
1 medium onion, cut into 8 wedges
1 teaspoon olive oil
1/3 cup sweetened dried cranberries
1/4 cup orange juice
Heat oven to 375oF. In small saucepan, combine all basting sauce ingredients; cook over low heat for 3 to 4 minutes or until marmalade is melted, stirring occasionally.
Place chicken breast halves in ungreased 15×10×1 inch baking pan. Brush with half of basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake at 375oF for 25 minutes.
Meanwhile, soak cranberries in 1/4 cup orange juice
Remove pan from oven. Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice.
Return to oven; bake an additional 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender.