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Cranberry Balsamic Roasted Chicken

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Cranberry Balsamic Roasted Chicken
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Cranberry Balsamic Roasted Chicken


  • 2.5 lbs organic chicken thighs or breasts, skin removed (4-6 pieces of chicken)
  • Fresh thyme
  • 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
    For the Marinade:
  • ⅓ cup organic cranberries
  • 2 organic garlic cloves
  • 2 tbsp organic tamari sauce
  • 2 tbsp organic olive oil
  • ¼ cup organic balsamic vinegar
  • 2 tbsp organic maple syrup
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. Clean your chicken, then place in a roasting or baking dish.
  2. Blend all the balsamic chicken marinade ingredients in a food processor until liquefied and smooth.
  3. Pour marinade over the chicken thighs, coating evenly. Cover and place in fridge to marinate for 30 minutes or up to 24 hrs. Once marinated, preheat oven to 375 F.
  4. Remove chicken from fridge. Add extra 1/3 to 1/2 cup cranberries and fresh thyme to baking dish and spread evenly on and around the chicken.
  5. Bake for 45 minutes to 1 hour (depending on thickness of chicken).
  6. Partway through baking, baste each chicken piece with the maple syrup/balsamic vinegar combo.
  7. After chicken is thoroughly cooked, remove from oven. Spoon the sauce from the pan onto each chicken piece and season with a pinch of fresh black pepper.


Serves 5. Per Serving:

Calories: 366.6 | Total Fat: 14.3 g | Total Carbohydrate: 11.7 g | Dietary Fiber: 0.4 g | Protein: 45.4 g

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