Cranberry-Thyme Roasted Chicken
with Potato Pancakes, Harvest Salad & Chive Sour Cream
- Eggs
- Milk
- Wheat
- Tree Nuts
What time is it? Cranberry thyme! This delectable dinner stars a tantalizing mix of cranberry jam, red wine vinegar, and thyme swirled into a tangy-sweet sauce for roasted chicken. Crispy potato pancakes, paired with a chive sour cream dipper, make the ideal side dish. And while all of that would be perfectly delicious on its own, you’ll take it over the top with a harvest salad tossed with apple, white cheddar, and pecans. Yep, going the extra mile is just your style.
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
¼ ounce
Chives
1 unit
Apple
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Cranberry Jam
2 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
5 teaspoon
Red Wine Vinegar
2 teaspoon
Dijon Mustard
10 ounce
Chicken Cutlets
2 ounce
Mixed Greens
½ cup
White Cheddar Cheese
(Contains: Milk)
½ ounce
Pecans
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Cooking Oil
2 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cranberry-thyme sauce on the chicken, calling it delicious and unique; the potato pancakes were a hit for most 🍲.
- Ease of prep: Several found this recipe time-consuming and labor-intensive, especially grating potatoes and frying the pancakes.
- Suggestions: Consider roasting potatoes instead of pancakes for an easier option; some recommend cooking chicken fully in the pan to avoid dryness.
- Leftovers: Potato pancakes don't reheat well; eat them fresh on the first night for best results.
- Salad: The apple and pecan salad with Dijon dressing was surprisingly popular; some found the greens too bitter.
Reviews from our home cooks
The cranberry-thyme roasted chicken tasted amazing! I was honestly proud of myself for making something that tasted so good. The only downside was that it was very time consuming for me personally. I took my time because there were so many steps, but it probably took me a couple of hours. I would make it again, but I would just roast the potatoes instead of making the potato pancakes.
The potato cakes were bland. The salad tasted really good, but too much dressing (personal taste). The chicken and cranberry-thyme sauce were AMAZING. It took 2 of us hustling, well over an hour to make this. I will order again, but I will plan for more time, add more seasoning to the potatoes, and add the salad dressing last so I can control it to our taste.
Great flavors for the chicken, with the cranberry thyme sauce, and the salad was amazing! The potato pancakes lacked flavor, were super messy to cook, and the sour cream/chive sauce was needed for flavor, and there were too many of the potato pancakes, which were greasy, besides tasteless!
This was really good. The cranberry gravy/sauce was very nice. Although my oil was hot, the potato pancakes were a bit oily. They did have a nice crunch to them. The chicken was so moist. The apple was very bitter and didn't work so well in the salad. This is definitely something we will order again.
It took much longer to prep/cook than the card mentioned. it was time consuming to grate all of the potatoes, squeeze out the water, etc. Also, there was not enough sour cream to go with the chives over the potato pancakes. We liked the flavor of most things, but the chicken was a bit bland.
One of my favorites! the cranberry chicken, the green salad, and the potato pancakes were all delicious! Loved the cranberry-thyme sauce, and the green salad with the dijon dressing was awesome. Will probably order this one again.
The potato pancakes took longer than the allotted time, but were delicious! The cranberry sauce for the chicken was amazing. The salad was very good with the apple slices in it.
OMG this was hard. Grating those tiny potatoes and figuring out how hot the oil should be so the pancakes ended up crispy not soggy. I roasted the chicken on a lower temp which took longer but helped the chicken stay juicy. The cranberry sauce was amazing! Great holiday meal.
Really enjoyed this recipe although I made changes to the cooking method. I opted to continue to cook the chicken breasts in the pan, low and slow. This gave me plenty of time to cook the potato pancakes. Although I was missing not only the recipe card but the tempura batter. So, I had to create my own. I definitely think the potatoes could use a bit more seasonings or herbs. I cooked the cranberry sauce in the pan after the chicken was done and resting. I found later with leftovers that the extra sauce was delicious mixed into the salad dressing. All in all we had a delicious meal.
We don't eat meat, so the puppies got the chicken and I subbed faux Turkey cutlets. I also used veggie stock in the cranberry sauce. Having said that, this meal was delicious. We especially enjoyed the potato pancakes and my husband loved the apple slices in the salad. Def not a recipe for a super quick meal but if you have a lazy afternoon it's well worth it.
