Cranberry Balsamic Roasted Chicken

Cranberry Balsamic Roasted Chicken
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  • 2.5 lbs organic chicken thighs or breasts, skin removed (4-6 pieces of chicken)
  • 1/3 cup to 1/2 cup fresh organic cranberries
  • 1 tbs peach maple syrup and balsamic vinegar mixed together to coat chicken during roasting
  • Fresh thyme

  1. Clean your chicken, then place in a roasting or baking dish
  2. Blend all the balsamic chicken marinade ingredients listed above in a food processor until liquefiedand smooth
  3. Pour marinade over thechicken thighs, coating evenly
  4. Cover and place in fridge to marinatefor 30 minutes or up to 24 hrs
  5. Once marinated, preheat oven to 375F5.Remove chicken from fridge
  6. Add extra 1/3 to 1/2 cup cranberries and fresh thyme. Spread it out evenly on and around the chicken.
  7. Bake for 45 minutes to 1 hour (depending on thickness of chicken)
  8. Brush each chicken with the maple syrup/balsamic vinegar combo.
  9. After thoroughly cooked, remove from oven
  10. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.

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