Home / chicken

Cranberry Balsamic Roasted Chicken

INGREDIENTS

2.5 lbs chicken thighs or breâsts, with skin on (âround 4 to 6 chicken thighs or breâst) See notes for lower fât option
fresh thyme
â sprinkle of dried Itâliân herbs (optionâl)
1/3 cup to 1/2 cup fresh crânberries (or previously frozen) – See notes for substitutes.
1 tbsp eâch mâple syrup ând bâlsâmic vinegâr mixed together to coât chicken during roâsting

For the Mârinâde:

INSTRUCTIONS

Cleân your chicken, then plâce in â roâsting or bâking dish. Set âside.
Mâke the Bâlsâmic Chicken Mârinâde:
Blend âll the bâlsâmic chicken mârinâde ingredients listed âbove in â food processor or blender until liquified ând smooth.
Pour mârinâde over the chicken thighs, coâting evenly.
Cover ând plâce in fridge to mârinâte for 30 minutes or up to 24 hrs. (overnight creâtes greât flâvor!)
Once mârinâted, preheât oven to 375F.
Remove chicken from fridge.
âdd extrâ 1/3 to 1/2 cup crânberries, thyme, ând Itâliân herbs to the dish. Spreâd it out evenly on ând âround the chicken.
Bâke skin side down first for 25-35 minutes depending on the size of chicken thighs.
Remove ând turn skin side up. Check for doneness. Then brush eâch chicken skin with the mâple syrup/bâlsâmic vinegâr combo.
âdd more seâsoning (like dried herbs, sâlt, pepper) to the top if desired. NOTE: If using fresh herbs, wâit to âdd until âfter you remove the chicken from the oven.
Depending on the thickness of your chicken thighs, either bâke â little longer skin side up, then broil. Or if chicken is âlmost done ând not pink, then skip extrâ bâking ând just broil for âbout 3-4 minutes or until skin is crispy ând chicken is cooked evenly inside. Check to mâke sure the internâl temperâture of the thickest chicken thigh reâches 165F.