Description
This Balsamic Roasted Cranberry Chicken is a perfect balance of sweet and savory flavors, featuring tender and juicy chicken thighs marinated in a blend of fresh cranberries, balsamic vinegar, maple syrup, and garlic. Ideal for holiday dinners or special occasions, it can be prepared in the oven or air fryer to achieve crispy skin and deliciously roasted cranberries as a topping.
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 (about 1 clove)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Cranberry Chicken
- 2 ½ pounds bone in, skin on chicken thighs (4 to 6 chicken thighs)
- ½ cup to 1 cup fresh cranberries or previously frozen and thawed
- 1 Tablespoon maple syrup and 1 Tablespoon balsamic vinegar mixed together (for brushing during roasting)
- Optional toppings: fresh thyme leaves, dried herbs, or ground black pepper
Instructions
- Prepare Marinade: Add the marinade ingredients to a food processor or blender and blend until smooth, creating a flavorful base for the chicken.
- Marinate Chicken: In a bowl or Ziplock bag, coat the chicken thighs thoroughly with the marinade. Cover and refrigerate for at least 30 minutes up to 24 hours to infuse flavor, with overnight marinating recommended for best results.
- Oven Preheat: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.
- Roast Chicken Skin Side Down: Remove chicken from the fridge, sprinkle with desired amount of cranberries, and place skin side down on a baking tray. Roast uncovered for 25-35 minutes depending on the size of the thighs.
- Flip and Brush: Turn the chicken skin side up, check for doneness, then brush the skin with the maple syrup and balsamic vinegar mixture to add sweetness and help crisp the skin.
- Finish Cooking and Broil: Continue roasting skin side up if needed or proceed to broil for 2-3 minutes until the skin crisps and the internal temperature reaches 165°F (74°C). Avoid overcooking to maintain juiciness.
- Rest and Serve: Take the chicken out of the oven and let it rest for 5 minutes to redistribute juices. Spoon pan sauce over the thighs, and garnish with fresh thyme leaves and a dash of black pepper before serving.
- Air Fryer Alternative: Preheat the air fryer to 400°F (204°C). Place marinated chicken skin side down in the basket (do not add cranberries). Air fry for 14-15 minutes, flip skin side up, brush with balsamic/maple mixture, and air fry for an additional 2 minutes or until temperature reaches 165°F. Roast cranberries separately if desired.
Notes
- Air Fryer Method: For quicker cooking with crispy skin, use the air fryer at 400°F and roast the chicken as instructed, roasting cranberries separately if preferred.
- Meal Prep: Marinate chicken several hours before cooking to deepen flavor; can be cooked later or the next day.
- Substitute Tips: For skinless chicken thighs, reduce total cooking time and check for doneness at 20 minutes; broiling is not necessary.
- Crispy Skin Tips: Allow chicken to come closer to room temperature before roasting and avoid overcrowding the pan to prevent steaming; dry skin thoroughly before broiling for crispiness.
