Balsamic Roasted Cranberry Chicken -

Balsamic Roasted Cranberry Chicken

Balsamic Roasted Cranberry Chicken by Cotter Crunch


For the Marinade:

  •  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


  •  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.

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