Thursday, March 7, 2013

Cranberry Orange Chicken, Roasted Potatoes, and Roasted Green Beans in Under 1 Hour

If you read my last post, yes, I did pass the exam for which I was studying!

I was inspired last week by Megan's post on her blog, Allergy Free Alaska, on what she feeds her children for dinner. One night she served baked chicken and it looked really good, and I realized that I had not made baked chicken in years (yes, years!) I combined chicken breasts with yummy roasted potatoes and roasted green beans. It was delicious and completed in one hour, start to finish.

I'm going to give the directions for staging the entire meal, but feel free to extract portions of the meal.

Cranberry Orange Chicken, Roasted Potatoes, and Roasted Green Beans in Under 1 Hour
Serves 4

  • potatoes, I used 1.5 lbs of red, washed and cut in half
  • olive oil
  • salt and pepper
  • 1 lb chicken breasts
  • 1/3 c orange juice
  • 1/4 c dried cranberries
  • 4 handfuls of green beans
  1. Preheat oven to 425°F.
  2. Place cut potatoes in a bowl and toss with olive oil until coated. Add salt and pepper and toss some more.
  3. Place potatoes on a cookie sheet, cut side down. Cover tightly with aluminum foil and put in oven and set timer for 20 minutes.
  4. Meanwhile, trim chicken of fat and place in pan (I use a glass pie plate). Pour orange juice over chicken and sprinkle with dried cranberries and salt and pepper.
  5. When the timer goes off, remove foil from potatoes and return to oven. Place chicken in the oven. Set timer for 10 minutes.
  6. Wash and trim green beans. I like to cut them in half, as well. Place in bowl and toss with olive oil, then salt and pepper.
  7. When the timer goes off, remove the potatoes from the oven and carefully turn each one over. (Leave the chicken in the oven.) You'll want to make certain that you don't leave some of the potato attached to the pan. I use a thin silicone spatula, but a metal one would also work well. Move the potatoes to one side of the pan to make room for the green beans on the same cookie sheet. Place green beans on cookie sheet. Set timer for 5 minutes.
  8. When the timer goes off, flip the green beans over (or just move them around a bit.) Set timer for 5 minutes.
  9. When the timer goes off check everything to see if it's done. The chicken should be at 165°F (mine took 5 more minutes.)
Timing Totals Summary
potatoes: 20 minutes covered, 10 minutes uncovered, flip, 10 more minutes
chicken: 20 to 25 minutes
green beans: 10 minutes, turning at midpoint

This recipe has been shared on Vegetarian Mamma's Gluten Free Fridays and Allergy Free Alaska's Whole Food Fridays.

1 comment:

  1. Love that you get a beautiful meal in under an hour! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tomorrow night (thursday) at 7:05 pm eastern time! Hope to see you there!

    Cindy from