Balsamic Roasted Cranberry Chicken
Balsamic Roasted Cranberry Chicken by Cotter Crunch
Ingredients
For the Marinade:
- ⅓ cup fresh cranberries or previously frozen and thawed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons maple syrup
- ¼ cup balsamic vinegar
- 1 teaspoon minced garlic (about 1 clove)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Cranberry Chicken:
- 2 ½ pounds bone in, skin on chicken thighs (~4 to 6 chicken thighs) *see notes for substitutes
- ½ cup – 1 cup fresh cranberries or previously frozen and thawed
- 1 Tablespoon each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
- Topping- fresh thyme leaves or dried herbs
Instructions
-
Add the marinade ingredients to a food processor or blender and blend until smooth.
-
In a bowl (or Ziplock bag), coat the chicken thighs in the marinade.
-
Cover and place in the fridge to marinate for 30 minutes or up to 24 hrs. (Marinating overnight creates great flavor!)
-
Once marinated, preheat the oven to 375 F.
-
Remove chicken from the fridge and sprinkle with desired amount of cranberries before baking. Bake uncovered skin side down for 25-35 minutes depending on the size of chicken thighs.
-
Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
-
Depending on the thickness of your chicken thighs, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just broil for 2-3 minutes or until skin is crispy and chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165 F.
-
Remove cooked chicken from the oven and let rest for 5 minutes before serving.
-
When plating, spoon the pan sauce over each chicken thigh then sprinkle with fresh thyme leaves and a dash of black pepper.