Cranberry Thyme Roasted Chicken with Potato Pancakes and Harvest Salad

This delightful dinner features tender roasted chicken coated in a tangy-sweet cranberry-thyme sauce. Paired with crispy potato pancakes and a creamy chive sour cream dip, it’s a meal that hits all the right notes.

To round it out, a harvest salad tossed with apple, white cheddar and pecans adds freshness and crunch. Every bite is a celebration of flavors and textures.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Grate potatoes on the largest holes of a box grater. Halve and peel onion; grate on the largest holes of a box grater until you have 1/4 cup (1/2 cup for 4 servings). Save remaining onion for another use. Finely chop chives. Halve, core and thinly slice apple.
2. Place potatoes and grated onion in the center of a clean kitchen towel; gather into a tight bundle and wring over the sink to remove excess moisture. In a medium bowl (large bowl for 4 servings), combine grated potato mixture, 1/3 cup water (2/3 cup for 4), 1/4 cup tempura batter mix (1/2 cup for 4), a big pinch of salt and pepper. TIP: Potato mixture should be sticky and adhere to itself when pressed together-if too dry, add water 1 tsp at a time; if too wet, add tempura batter mix 1 tsp at a time.
3. In a small bowl, combine sour cream and half the chives. In a separate small microwave-safe bowl, combine jam, stock concentrates, 1/4 tsp thyme, 2 tsp vinegar and 1 tsp water. (For 4 servings, use 1/2 tsp thyme, 4 tsp vinegar and 2 tsp water.) Microwave for 45 seconds until warmed through. Stir in 1 tbsp butter (2 tbsp for 4) until melted. Season cranberry sauce with salt and pepper. Cover bowl with plastic wrap to keep warm. In a large bowl, combine mustard, remaining vinegar, 2 tbsp olive oil (4 tbsp for 4) and 1 tsp sugar (2 tsp for 4). Season dressing with salt and pepper.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over high heat. Once oil is hot, add chicken and sear on one side until golden brown on bottom, 2-3 minutes. Turn off heat; transfer chicken, seared sides up, to a baking sheet. Roast on top rack until cooked through, 12-18 minutes. Wash out pan.
5. While chicken roasts, heat a 1/3-inch layer of oil in same pan over medium-high heat. Once oil is hot enough that a drop of potato mixture sizzles when added to the pan, carefully add heaping 1 tbsp scoops of potato mixture to pan; press down lightly with the back of a spoon to form 1/4-inch-thick pancakes. Cook until golden brown, 2-3 minutes per side. TIP: Don’t crowd the pan! You may need to work in batches. Lower heat to medium if browning too quickly. Transfer potato pancakes to a paper-towel-lined plate. Season immediately with salt.
6. Add mixed greens, apple, cheddar and pecans to bowl with dressing. Toss to coat; taste and season with salt and pepper. Reheat cranberry sauce in microwave for 10-15 seconds if necessary. Slice chicken crosswise. Divide chicken, potato pancakes and salad between plates. Spoon cranberry sauce over chicken; sprinkle chicken and potato pancakes with remaining chives. Serve with chive sour cream on the side for dipping.

Recipe Tips

FAQ

Can I use sweet potatoes instead of regular potatoes?

Yes, you can substitute sweet potatoes, but note that they may have a different texture and moisture content. Adjust the amount of tempura batter as needed.

What can I use instead of tempura batter?

You can use all-purpose flour mixed with a little cornstarch for a similar crispy texture. Use about 1/4 cup flour plus 1 tablespoon cornstarch.

How do I store leftovers?

Store chicken, potato pancakes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and pancakes in the oven or toaster oven to maintain crispiness.