Cranberry Thyme Roasted Chicken with Potato Pancakes and Harvest Salad

This roasted chicken recipe brings together the bright flavors of cranberry and thyme in a tangy-sweet sauce that perfectly coats tender chicken cutlets. Paired with crispy potato pancakes and a creamy chive sour cream dip, every bite is a delight. The harvest salad-tossed with crisp apple, sharp white cheddar and toasted pecans-adds a fresh, crunchy contrast.

Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this dish is sure to impress. The combination of savory, sweet and tangy elements makes it a memorable meal that’s surprisingly simple to prepare.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

27.06 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and drizzle with 1 teaspoon cooking oil. Grate potatoes and onion using a box grater or food processor. Place in a clean kitchen towel and squeeze out excess liquid. Transfer to a bowl; add tempura batter mix, 1/2 teaspoon salt and a pinch of pepper. Stir to combine.
2. Form potato mixture into 4 equal patties (about 1/2-inch thick). Place on prepared baking sheet. Drizzle tops with 1 tablespoon olive oil. Bake until golden and crispy, about 20-25 minutes, flipping halfway through.
3. Meanwhile, in a small bowl, combine sour cream, half the chives (minced) and a pinch of salt. Set aside. In another bowl, whisk together cranberry jam, red wine vinegar, dried thyme, chicken stock concentrate, Dijon mustard and 2 tablespoons water. Set aside.
4. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce skillet heat to medium. Add cranberry mixture and bring to a simmer, scraping up any browned bits. Cook until slightly thickened, about 2-3 minutes. Return chicken to skillet, turning to coat in sauce. Keep warm.
6. Core and thinly slice apple. In a large bowl, combine mixed greens, apple, white cheddar (shredded or crumbled) and pecans. Drizzle with a little olive oil and a squeeze of lemon (if desired) and toss gently. Season with salt and pepper.
7. Serve chicken with cranberry-thyme sauce alongside potato pancakes, harvest salad and chive sour cream for dipping. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for tempura batter mix?

You can use an equal amount of all-purpose flour mixed with 1/4 teaspoon baking powder and a pinch of salt. The texture may be slightly different but will still work.

Can I make the potato pancakes ahead of time?

Yes, you can bake them in advance and reheat in a 350°F oven for about 5-7 minutes to restore crispiness.