Roasted chicken with fresh pineapple

Cranberry Chicken with Sweet Potato Fries

Ronnie Fein

This dinner prepares in a snap, tastes amazing, and has a virtually nonexistent cleanup.

Type: Meat Prep Time: 75 minutes Level: Not mentioned



8-10 chicken drumsticks

1 (10.5-oz./300-g.) bag frozen edamame in the pod (may substitute green beans) 

4 small sweet potatoes, peeled and sliced in French-fry-style strips

Gefen Olive Oil, to taste

Haddar Kosher Salt, to taste

pepper, to taste


1/2 cup Gefen Jellied Cranberry Sauce, mashed with a fork

2 tablespoons Haddar Dijon Mustard

1/4 cup maple syrup

2 tablespoons chili sauce or Heaven & Earth Ketchup

2 tablespoons cider vinegar

Make the chicken

Preheat oven to 475 degrees Fahrenheit. Line two baking sheets with Gefen Easy Baking Parchment Paper. Spray with cooking spray. 

Place four to five drumsticks in the center of each sheet. Arrange the sweet potato fries on either side of the drumsticks. Drizzle drumsticks and fries with olive oil, kosher salt, and pepper. Toss the fries to coat evenly, leaving space on the baking sheet for the edamame.

Bake uncovered for 40 minutes.

Meanwhile, place dressing ingredients in a small pot and bring to a boil. Stir until smooth. (Or microwave for two minutes, stirring once in the middle.)

Remove baking sheet from the oven. Brush the drumsticks with dressing. Toss edamame with olive oil, kosher salt, and pepper and place next to sweet potato fries.

Return baking sheet to oven, rotating top sheet to bottom shelf and bottom sheet to top shelf. Bake for 10 minutes. Brush drumsticks with sauce again and bake for an additional 10 minutes.