Glazed Chicken with Fruit and Sweet Potatoes

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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1 3/4 cups Swanson Chicken Stock

1 package (6 ounces) dried fruit bits or morsels*

1/4 cup packed brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon dried rosemary leaves, crushed

4 bone-in chicken breast halves

1 large sweet potato, cut into 1-inch pieces

1 medium onion, cut into wedges


  1. Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.
  2. Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan.
  3. Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
  4. *Use dark and golden raisins, apricots and apples.