Baked BBQ Chicken with Sweet Potato and Cranberries

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking dish. (5 minutes)

Recipe View 12 mins Pierce the sweet potato several times with a fork, then cut it in half. Place in a microwave-safe dish with about 1/2 inch of water. Microwave on high for 10 minutes, until slightly softened. (12 minutes)

Recipe View 10 mins While the sweet potato is cooking, chop the carrots, apple, and onion into bite-sized pieces. Arrange them in the bottom of the prepared baking dish, forming a colorful bed for the chicken. (10 minutes)

Recipe View 5 mins Brush the barbecue sauce generously on both sides of the chicken breasts. Lay the sauced chicken atop the prepared vegetables in the baking dish. (5 minutes)

Recipe View 8 mins Once the sweet potato is cool enough to handle, peel off the skin and discard. Cut the sweet potato into large chunks and scatter them amongst the other vegetables in the baking dish. Sprinkle the dried cranberries evenly over the top, adding a burst of tartness. (8 minutes)

Recipe View 50 mins Bake in the preheated oven until the chicken is cooked through and no longer pink in the center, approximately 45 to 55 minutes. A meat thermometer inserted into the thickest part of the chicken should read 165 degrees F (74 degrees C). (50 minutes)

Recipe View 5 mins Remove from the oven and let the dish rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender chicken. (5 minutes)