Balsamic Roasted Cranberry Chicken
Ingredients
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
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
Cranberry Chicken
-
2 ½
pounds
bone-in, skin-on chicken thighs
-
½
cup
fresh cranberries or previously frozen and thawed
-
1
Tablespoon
maple syrup
-
1
Tablespoon
balsamic vinegar
-
to taste
none
fresh thyme leaves or dried herbs
Instructions
- Blend the marinade ingredients until smooth.
- Coat the chicken thighs in the marinade and refrigerate for 30 minutes to 24 hours.
- Preheat the oven to 375°F.
- Arrange chicken skin side down in a baking pan and sprinkle cranberries on top.
- Bake uncovered for 25-35 minutes, then turn skin side up.
- Brush the chicken with a mixture of maple syrup and balsamic vinegar.
- Continue baking or broil until the skin is crispy and the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving, spooning the pan sauce over the chicken.
Nutrition Facts (estimated)
Servings
5
Calories
355
Total fat
25g
Total carbohydrates
12.4g
Total protein
22.5g
Sodium
390mg
Cholesterol
100mg
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