Cranberry Balsamic Roasted Chicken

Posted on Posted in Healthy Recipes, Uncategorized

Think you have to dirty up a whole kitchen’s worth of pots and pans to make and elegant and tasty dinner? Think again! This cranberry balsamic roasted chicken is a one pan meal that features delicious and nutritious cranberries. All throughout the month of November I am bringing you cranberry recipes…they are an antioxidant power house plus offer a unique flavor profile to any dish. This recipe offers an excellent combination of savory and sweet that is absolutely amazing!

Cranberries have so many different health benefits. To learn more, click the button below.

This recipe was adapted from the nerdy nutritionist and was recommended by Team RPCs holistic nutritionist, Lora Ulrich.

INGREDIENTS

For the Marinade:

  • 1/3 cup cranberries
  • 2 tbsp olive oil
  • 2 tbsp gluten free tamari sauce or coconut aminos (optional)
  • 2 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • 2 garlic cloves (or 1 tsp minced)

For the Pan and Roasting

  • 2.5 lbs chicken thighs or breasts, skin removed (around 4 to 6 chicken thighs or breast) See notes for lower fat option
  • 3–5 sprigs fresh thyme and extra to garnish (you may used a sprinkle of dried herbs to substitute)
  • 1/3 cup to 1/2 cup fresh cranberries (or previously frozen) – See notes for substitutes.
  • 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting

INSTRUCTIONS

Prep – Clean your chicken, then place in a roasting or baking dish. Set aside.

Make the Balsamic Chicken Marinade:

  1. Blend all the balsamic chicken marinade ingredients listed above in a food processor or blender until liquified and smooth.
  2. Pour marinade over the chicken thighs, coating evenly.
  3. Cover and place in fridge to marinate for 30 minutes or up to 24 hrs. (overnight creates great flavor!)
  4. Once marinated, preheat oven to 375 F.
  5. Remove chicken from fridge.
  6. Add extra 1/3 c to 1/2 cup cranberries, 2 – 3 sprigs of thyme or a sprinkle of dried Italian herbs to the dish. Spread it out evenly on and around the chicken.
  7. Bake  25-35 minutes depending on the size of chicken thighs.
  8. Remove and turn chicken. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
  9. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. NOTE: If using fresh herbs, wait to add until after you remove the chicken from the oven.
  10. 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 about 3-4 minutes or until topping is bubbly, and chicken is cooked evenly inside. Check to make sure the internal temperature of the thickest chicken thigh reaches 165F.
    1. NOTE: If using boneless chicken, cooking time will vary on thickness of chicken breast. Check around 35 minutes total.
  11. After thoroughly cooked, remove from oven. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
  12. Serve with the roasted cranberries on top and any extra fresh herbs desired.
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