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Cranberry Balsamic Roasted Chicken {Paleo} + VIDEO

by Lindsay Cotter · 11/03/2016

GFLow CarbJump to Video
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★★★★ 3.3 from 725 reviews

This cranberry chicken recipe makes an easy healthy meal for a holiday table. Tangy balsamic marinade keeps the chicken juicy, while cranberries and fresh thyme add flavor! It’s a great meal prep recipe or make ahead meal. overhead photo: slow roasted cranberry balsamic chicken in a white baking pan with serving spoon

Thanksgiving will be here before we know it! Bring on the turkey, cranberries, and stuffing salad. Actually, this cranberry chicken dinner is not quite the traditional Thanksgiving food, but I have a story to go with that. As always.

Several months ago, I shared my orange roasted chicken recipe. Well, that recipe creation was due to the “Thanksgiving PURGE of 2014.” LOL!

Purge as in, my husband got SO SICK from turkey, like food poisoning sick, that he banned turkey from his diet indefinitely. Although, I sneak in a few turkey recipes here and there. Shhh… don’t tell him.

To be brutally honest, we aren’t big fans of roasted turkey anyway. But roasted chicken?  HECK TO THE YES!  Ground turkey in chili is one of my turkey exceptions —> BRING IT ON! You betcha!

Turkey lovers, don’t hate me. I have a HUGE gluten free Thanksgiving recipe round up, and turkey is included. But now, we’re gonna give those CHICKEN dishes some more love.

Ahhh…. it’s just so dangerously delicious!

close up photo: bone-in oven roasted chicken thigh with balsamic marinade and roasted cranberries on top

Oven roasting any type of meat or poultry ensures that it comes out INCREDIBLY moist and juicy.

Super high heat and a short cooking time = delicious, juicy chicken with crispy skin

Super low heat and slow cooking is for tough muscle meats like pork shoulder and pot roast.

drizzling balsamic marinade over pieces of roasted cranberry chicken

Cranberries!

They are in season and I am ecstatic. I ADORE cranberries, especially in smoothies.  Oh, and Avocado Cranberry Salsa.

But let’s talk about using them in this cranberry chicken recipe. Oh heavens yes!

Cranberries are a natural sweetener, rich in Vitamin C and other antioxidants.

Not to mention, they are unique in that they have the ability to provide us with digestive support. They’re truly one of the worlds healthiest foods!

 

gray bowl full of fresh cranberries

The outcome? A tart and tangy, crispy-skinned, juicy chicken dinner.

How long does it take to cook?

Well, take a peek at this video and you’ll see that it comes together SO quickly! At 375 F., it takes about 40 minutes to cook.

How to make the Cranberry Chicken recipe (1-minute video)

Recipe Notes

Just a few minor (yet uber important) details you need to know.

  • Using skinless chicken:

If you want to lighten up the fat and calories in this recipe, you can absolutely use boneless skinless chicken breasts. BUT, you’ll need to reduce the roasting time.

Also, you should know that the meat won’t be nearly as juicy. Of course, it will still be delicious.

 

The secret to juicy chicken is to use bone-in breasts or thighs, and to  keep the skin ON when roasting!

THE SKIN is where the nutrients, are it’s what makes this the chicken SUPER crispy.

Plus, the skin is a good source of heart healthy unsaturated fat. Which is good for those watching their cholesterol! Even better, it’s rich in vitamin K; a vitamin we often overlook.

 

  • Chicken Marinade Notes

Don’t skip the 24 hour marinating time. As tempting as it may be to make the recipe come together more quickly, the balsamic marinade needs time to work its way through the chicken.

It’s one of the important keys to a moist and juicy slow roasted chicken. Nobody wants to eat dried out chicken for dinner, right?

close up image of roasted chicken thighs with fresh roasted cranberries on top

Let’s conclude. This paleo cranberry chicken recipe:

  • contains healthy unsaturated fats
  • is naturally sweet – no additional sugar necessary!
  • super juicy
  • extra crispy
  • easy to make in one pan, and
  • is loaded with extra roasted cranberries to support your immune system and digestive system

 

Enjoy this cranberry chicken recipe as part of this gluten free and dairy free holiday meal plan too!

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Cranberry Balsamic Roasted Chicken

Paleo Cranberry Chicken (One Pan Dinner)


★★★★

3.3 from 725 reviews

  • Author: Lindsay Cotter
  • Total Time: 70 minutes
  • Yield: 5
  • Diet: Gluten Free
Print Recipe
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Description

Roasted cranberry chicken is made with a delicious balsamic marinade, fresh cranberries, and thyme. This paleo one pan chicken recipe makes a perfect turkey alternative on a holiday table!


Ingredients

Scale

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 Cranberry Chicken

  • 2.5 lbs chicken thighs or breasts, with skin on (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 skin side down first for 25-35 minutes depending on the size of chicken thighs.
  8. Remove and turn skin side up. 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 skin is crispy 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.

Notes

  • This is a great recipe to make ahead. Prep the marinade hours before, then just pop it in the oven the next day or later in day.
  • Lower Fat option if you use skinless chicken. Preparation for skinless chicken:  The cooking time will be anywhere from 20-35 minutes total. Check at 20 minutes for chicken to reach internal temperature of 165F. No broiling needed.
  • Notes from readers on cranberry substitutes – you can use fresh cranberry sauce in place of the cranberries. Puree it with marinade and adjust taste as needed. Balsamic vinegar optional.

Estimated Nutrition for skin on is shown below

  • Prep Time: 35 minutes
  • Cook Time: 35- 45 minutes
  • Category: main, dinner
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 5 oz. chicken
  • Calories: 355
  • Sugar: 10g
  • Sodium: 390mg
  • Fat: 25g
  • Saturated Fat: 5g
  • Carbohydrates: 12.4g
  • Fiber: 1.3g
  • Protein: 22.5g

Keywords: cranberry chicken, oven roasted chicken, marinated chicken recipe, one pan dinner ideas

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

 

I don’t know about you, but I’m all about adding this dish to the holiday table.  If you ask me, it’s more versatile than turkey.

Make it, remake it, use the chicken leftovers in chicken salad or even PHO soup. BAM!

You’re gonna be amazed and that turkey is gonna be jealous.

overhead photo: Balsamic Roasted Chicken topped with Cranberries, cooked on baking sheet

 

 

Balsamic Roasted Chicken with Cranberries prepped and cooked in ONE PAN! Yes, your holiday table is complete. This Paleo Cranberry Balsamic Roasted Chicken is a simple yet healthy dinner. A sweet tangy marinade makes this roasted chicken extra juicy and extra crispy. One of our go to meals for meal prep too! www.cottercrunch.com @cottercrunch.com

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Categories: Gluten Free, Has Video, Low Carb Tags: Chicken, cranberries, one pan, thanksgiving

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Hope says

    03/15/2022 at 1:21 PM

    We LOVE this meal! We have it regularly at our house.
    I would love to make a version that I can freeze and reheat. Do you have any suggestions for that?

    ★★★★★

    Reply
    • Lindsay Cotter says

      03/15/2022 at 3:11 PM

      Hi Hope! Glad you like the recipe. Are you wanting to make the chicken in the marinade, cook, then freeze? Or just freeze marinade?

      Reply
      • Hope says

        03/15/2022 at 7:35 PM

        I was hoping I could either make the chicken/freeze/then reheat, or freeze the chicken in the marinade and then cook it at a later date. What do you think?

        Reply
        • Lindsay Cotter says

          03/15/2022 at 10:50 PM

          Freezing chicken in a marinade is totally doable and safe. It stops the marinating process until the meat is thawed. So be sure to cook the chicken within about 24 hours after it’s thawed. Does that make sense?

          Reply
          • Hope says

            03/16/2022 at 7:44 AM

            Yes, that makes sense! Thank you!

          • Lindsay Cotter says

            03/16/2022 at 12:45 PM

            keep me posted

  2. wilhelmina says

    12/14/2021 at 10:19 AM

    I was blown away by the flavor of this chicken, so good! This is on permanent rotation all winter long at our house!

    ★★★★★

    Reply
  3. Dana F says

    12/13/2021 at 12:50 PM

    My husband and I love this dish so much! Thank you!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/14/2021 at 12:22 PM

      Thanks for the feedback Dana!

      Reply
  4. Nadia says

    11/23/2021 at 9:47 AM

    My favorite chicken recipe, hands down! I LOVE cranberries and had some left over with no clue what to do with them. I buy cranberries for this now, a wonderful fall/winter treat! Thank you so much for this!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/24/2021 at 1:35 PM

      woohoo I am so glad! It also works with blueberries. 🙂

      Reply
  5. Brenna says

    11/19/2021 at 6:59 PM

    Crowd pleaser!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/20/2021 at 5:13 PM

      I’m so glad! It’s a favorite here too!

      Reply
  6. Hope says

    01/06/2021 at 2:05 PM

    It was delicious! The chicken took about 20 minutes longer to cook but the wait was worth it. I will definitely be making this again

    ★★★★★

    Reply
  7. Roxanne says

    01/01/2021 at 2:18 PM

    Absolutely delicious! I made this recipe as something different for New Year’s Day dinner and, my goodness, it went down a treat! Thank you so much for this recipe. I will definitely be making this again!

    ★★★★★

    Reply
  8. Elizabeth Reed says

    12/22/2020 at 3:26 PM

    Thank you Lindsay! We would be cooking it for dinner tonight and I did opt for the sauce. Seriously, can’t wait! I did see your comments about blueberries/raspberries also. Next time I make it I may try the raspberries!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/23/2020 at 12:02 PM

      Wonderful! Thanks for feedback Elizabeth! How did it turn out?

      Reply
  9. Julie Wheeler says

    12/13/2020 at 9:15 AM

    Absolutely love this chicken dish! I’ve made it many times for myself and for guests and everyone enjoys it.

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/13/2020 at 1:13 PM

      Love that! So glad it’s been served to many. <3 Thanks Julie!

      Reply
  10. Mags says

    12/08/2020 at 7:05 PM

    So yummy! My hubs doesn’t like chicken and is very picky, but this had good flavor and I “babysat” it so it wasn’t dry.

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/09/2020 at 4:57 AM

      This is so great to hear, Mags! Thanks for the review and for rating the recipe.

      Reply
  11. Katie says

    12/04/2020 at 8:02 PM

    This was amazing.

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/04/2020 at 10:16 PM

      So glad you enjoyed Katie!

      Reply
  12. Susie says

    12/03/2020 at 12:44 PM

    We made this last night and it was delicious- a little salty, tangy, flavorful, and with a slight touch of sweetness from the honey. I definitely recommend this recipe and it’s a great way to use up extra cranberries from Thanksgiving. Even my daughter who doesn’t like cranberries loved this chicken!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/04/2020 at 10:51 AM

      Thank you susie! I am always appreciative of your support and feedback. Glad the whole family liked it, even the cranberry haters. 😉

      Reply
  13. Alison says

    12/01/2020 at 4:52 AM

    This recipe is a staple in my dinner rotation! It’s easy enough for me to throw together in a hurry but taste like it took a lot more time! My picky eater will eat it, which scores bonus points. Love!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/01/2020 at 10:20 AM

      I’m so happy to hear this, Alison! Thank you for the feedback and rating on the recipe. 🙂

      Reply
  14. Connie says

    11/23/2020 at 11:43 AM

    Would I just make this as a side if I’m cooking my turkey in a bag?? Wish I would’ve seen this earlier and just got CHICKEN!! Seems like it would be much better to cook the turkey IN this sauce.. but not sure that’s possible with a 12-15# turkey.. thoughts??

    Reply
    • Lindsay Cotter says

      11/24/2020 at 4:16 AM

      Connie, although I love the idea, using the marinade for a whole turkey may not work well. Because the cooking time is so much longer for a turkey, I’m afraid the sugars in the maple syrup would burn rather than caramelize. It’s a little too strong to use as a sauce on the side.

      Reply
  15. Heather says

    11/09/2020 at 6:03 PM

    Awesome recipe. Would also be great with duck.

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/10/2020 at 2:47 PM

      Thanks, Heather! Yes, I agree!

      Reply
  16. Carol Haysie says

    10/04/2020 at 10:56 AM

    Just excellent. A frequent favorite in my house. Plays perfectly with the 3 basics of cooking–sweet, sour, acid/base. I strongly recommend it.

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/04/2020 at 12:03 PM

      Oh wonderful! It’s a favorite here too carol!

      Reply
  17. Mel says

    09/28/2020 at 8:58 PM

    Wow, Lindsay -this was the BOMB! I prepared it according to the recipe, including overnight marinating time, and my 19 year old son gave it a very enthusiastic two-thumbs-up :D. This will be part of my regular menu rotation. Thanks so much.

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/02/2020 at 6:44 AM

      So glad to hear that! You’re welcome!

      Reply
  18. Sandra says

    09/28/2020 at 2:06 PM

    Looking forward to trying this recipe, can you make it a one pot recipe and add some veggies to the pan with the chicken when roasting?

    Reply
    • Lindsay Cotter says

      09/28/2020 at 4:37 PM

      Sure! I think that would work depending on the veggie. Maybe some green beans or brussel sprouts?

      Reply
  19. Kari says

    09/25/2020 at 10:18 PM

    I want to make this on Cornish Game Hens, and I want to add Figs to it… Cause OMG…. This looks and sounds amazing and I *need* this in my life

    Reply
    • Lindsay Cotter says

      09/26/2020 at 12:51 PM

      Well that sounds divine! Keep me posted Kari!

      Reply
      • Kari says

        09/26/2020 at 2:20 PM

        Absolutely Will! I can’t wait to try it soon

        Reply
  20. iptv bayilik says

    05/25/2020 at 1:16 PM

    It looks really nice.I will try to cook it next weekend.Thanks for sharing.

    Reply
    • Lindsay Cotter says

      05/26/2020 at 6:52 PM

      Thank you! Hope you enjoy!

      Reply
  21. Dark Web says

    04/22/2020 at 1:44 AM

    Great Recipe. Would Love to have it soon.

    Reply
  22. Deb says

    03/27/2020 at 6:45 PM

    Delicious! I used Cranberry Pear White Balsamic vinegar, and subbed local honey for the maple syrup. It gave the final glaze a little extra stick. I will definitely make this again. The contrast between the tangy cranberries and slightly sweet sauce was delectable.

    ★★★★★

    Reply
    • Lindsay Cotter says

      03/28/2020 at 11:13 AM

      Oh I love that vinegar! Totally trying it next time! Thanks Deb

      Reply
  23. Michelle Cruz says

    03/08/2020 at 1:19 PM

    Not sure why this recipe is only rated 3 stars… this is one of my favorites that I have on rotation during the fall and winter months. I’ve been making it since 2018, so I’d give it the ballpark average of having made it more than 25 times. I follow the recipe to a T and it comes out perfectly each time. I do use boneless skinless thighs every time. The complex flavors of the dish are excellently paired well with orzo pasta or rice and always a veggie. My go-tos are roasted cauliflower, garlic green beans, or seasoned edamame beans (shelled). Again, can’t understand why it’s only gotten a 3-star review, which is why I’m posting my own positive(ly delicious) experience. Thanks for the recipe, Lindsay! ♥️

    ★★★★★

    Reply
    • Lindsay Cotter says

      03/08/2020 at 8:50 PM

      Thanks so much for the feedback Michelle! So glad to hear that you love this recipe as much as we do!

      Reply
  24. Suz Lukachek says

    01/03/2020 at 5:22 PM

    I whipped this up for dinner tonight. I took a chance on making it even though I didn’t have time to marinate the chicken per the recipe. My husband raved about how delicious it was. I made minor alterations to the recipe using 3 boneless skinless chicken breast, doubled the marinade (just poured in the roasting pan to cook in) and used fresh rosemary in place of thyme.
    My husband was happy for the extra sauce to pour over his mashed potatoes as well. I will definitely be making this recipe again.

    I have a huge bag of cranberries that need to be used. Is there any reason I couldn’t make the marinade and freeze it ?

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/04/2020 at 11:10 AM

      Yaayy!! So glad you and your husband enjoyed this! Thanks for sharing your alterations…good to know! I don’t see any reason why you couldn’t freeze the marinade, then thaw in the refrigerator overnight the day before you’re wanting to use it. Would love to know how it works out for you so I can update the recipe card with a note about it. Thanks! 🙂

      Reply
  25. Carol Hendrix says

    12/24/2019 at 6:15 PM

    I just made this for Christmas Eve dinner, served with roasted new potatoes and steamed broccoli. I used boneless chicken breasts – still good – but I can see the reason to use bone-in, with skin, chicken pieces. I will try that next time. I will also marinate overnight next time rather than just a few hours. Definitely a keeper!

    ★★★★

    Reply
    • Lindsay Cotter says

      12/25/2019 at 1:35 PM

      Thanks for the feedback Carol! Yes, skin on is recommended. But glad it still worked out. <3 Merry Christmas!

      Reply
  26. Jasmine says

    12/02/2019 at 9:34 AM

    I tried this recipe and oh boy, my kids and me loved it so much , Thank you for this and will follow on ur other recipe. Thanks Lindsay

    p/s love the chicken with the skin

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    ★★★★★

    Reply
  27. CHRISTINA says

    11/10/2019 at 8:55 AM

    How Much thyme do you use. There is no exact amount.

    Reply
    • Lindsay Cotter says

      11/10/2019 at 12:44 PM

      I used 3 or so while baking and then extra to garnish. You may used a sprinkle of dried herbs if that’s all you have. just updated the recipe or ya!

      Reply
  28. Jenny k says

    09/26/2019 at 6:40 PM

    Hello! This is prob a weird question but can I keep it marinating for 48 hours instead of 24?

    Reply
    • Lindsay Cotter says

      09/26/2019 at 7:16 PM

      I think so! I haven’t tried it yet, but the acid in marinades causes meat and poultry tissue to break down after 2 days, so 48 hours should be max.

      Reply
  29. Barbra says

    09/15/2019 at 11:59 AM

    What would you suggest to replace the maple syrup with to make this meal Whole30 compliant? Would omitting ruin what sounds like a delish chicken? Can a complaint juice work instead? If so how much? I may just have to wait until off round to try this dish. It looks and sounds wonderful!

    Reply
    • lindsay cotter says

      09/15/2019 at 5:51 PM

      I know that a few people have used date paste in place of the maple syrup. I have a recipe on my blog for date paste and how to substitute it for whole 30 marinades. It’s super easy. https://www.cottercrunch.com/how-to-make-date-paste/

      I’m sure you could find unsweetened cranberry juice as well but it might be too tart. Does that make sense

      Reply
      • Barbra says

        09/15/2019 at 10:38 PM

        Thanks so much. Super helpful.

        Reply
  30. Lynn says

    04/15/2019 at 6:11 PM

    I made this for the first time about 2.5 years ago and ever since then my son’s girlfriend asks for it every year for her special birthday dinner which is this Wednesday! It is so delish and I totally agree about keeping the skin on! YUMMO!!!
    At the holidays I always pick up an extra supply of cranberries as they are out of season by April. Cheers!

    ★★★★★

    Reply
    • Lindsay Cotter says

      04/15/2019 at 10:39 PM

      Oh i love that story! Thank you for sharing this Lynn. Hug your son’s girlfriend for me too. 🙂

      Reply
      • Lynn says

        04/26/2022 at 4:46 PM

        Making it tomorrow for her birthday! Only change since last year is now she’s my daughter in law!!!♥️

        Reply
        • Lindsay Cotter says

          04/26/2022 at 8:43 PM

          Oh I love that!! Hugs 🤗

          Reply
  31. Giselle says

    04/01/2019 at 11:09 AM

    This was a fantastic dish and perfect for a dinner party since the hardest part was the make-ahead marinade, which you can do hours before! And as an added leftover bonus, the flavors are even more amazing the next few days.

    ★★★★★

    Reply
    • Lindsay Cotter says

      04/01/2019 at 1:51 PM

      I’m so glad you liked it!! I agree, the flavors develop quite nicely?

      Reply
    • Lindsay Cotter says

      04/02/2019 at 12:29 PM

      Oh i love that! Yes, the marinade is the only real work. I agree! But love that you made it ahead of time. thanks Giselle!

      Reply
  32. kim says

    03/19/2019 at 2:38 PM

    Searched high and low today for fresh or frozen cranberries with no luck. Do you think canned sauce would work? Or I did also buy dried cranberries because I noticed someone used those and added a bit of water to rehydrate. Thoughts? I am dying to make this and plan on prepping tonight!

    Reply
    • Lindsay Cotter says

      03/19/2019 at 2:43 PM

      Hey Kim! Yes, canned cranberry sauce works. I know a few people have done that. It’s somewhere in the comments. THis also works well with blueberries. We’ve used that before too. Is it easier to update recipe with those notes as well?

      Let me know what you decide!

      Reply
      • kim terry says

        03/20/2019 at 7:04 AM

        Thank you Lindsay! I am cooking it for dinner tonight and I did opt for the sauce. Can’t wait! I did see your comments about blueberries/raspberries also. Next time I make it I may try the raspberries!

        Reply
        • Lindsay Cotter says

          03/20/2019 at 12:49 PM

          Yes yes! Let me know how it turns out. And if you try it with another kind of berry, keep me posted!?

          Reply
          • kim terry says

            03/21/2019 at 10:25 AM

            It was amazing! I used a can of whole berry sauce, added a little extra maple syrup, a tiny bit of dijon mustard and boneless skinless breasts. My husband can be a bit of a food snob (lol) and he said it was the best chicken he has ever had and my son loved it also! Score! Keeping this as a go too for sure!

          • Lindsay Cotter says

            03/21/2019 at 11:48 AM

            I LOVE the addition of the Dijon mustard. Great flavor combo! And I’m so glad your family liked it❤️

  33. Jenelle says

    12/24/2018 at 7:41 AM

    I definitely want to try this recipe! Can I make the marinade the night before?

    Reply
    • Lindsay Cotter says

      12/24/2018 at 11:35 AM

      Totally! Let me know if you try it Jenelle!

      Reply
      • candy crush soda says

        03/04/2019 at 2:42 AM

        The way you cook I see as an artist, this dish of yours probably doesn’t dare to eat because it’s so great

        ★★★★★

        Reply
        • Lindsay Cotter says

          03/04/2019 at 2:19 PM

          Why thank you!! It definitely is fun to style food, that’s for sure:)

          Reply
  34. Anna says

    12/22/2018 at 11:35 AM

    Great recipe!! Comes out super juicy and delicious! Made for my holiday party and it was a smash!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/22/2018 at 9:24 PM

      Oh yay!! So glad! Thanks for feedback Anna

      Reply
  35. Dan Thomas says

    12/10/2018 at 1:03 PM

    Used this recipe and a added a few tweaks. Used boneless, skinless chicken thighs, added some fresh chopped rosemary. Didn’t turn chicken as mine didn’t have skin to be browned. Also marinated in a gallon Ziploc and poured onto a foil lined baking tray. Took it to a dinner we had for our weight loss group and it was to die for! Had numerous request for the recipe! Kudos! Awesome recipe I will definitely make again!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/10/2018 at 6:51 PM

      That’s awesome Dan! Thank you so much for sharing your tips. I love it!

      Reply
  36. Halle says

    12/01/2018 at 3:09 PM

    Super easy and delicious!

    ★★★★★

    Reply
  37. Senait says

    11/19/2018 at 7:51 PM

    Can I use chicken legs?

    Reply
    • Lindsay Cotter says

      11/19/2018 at 8:00 PM

      Sure! THe cook time might vary but it should still work.

      Reply
  38. Jessica Flory says

    11/13/2018 at 9:17 PM

    Lindsay this was SO GOOD!!! We had a hectic day ahead so I was able to marinate the chicken in the morning and dinner came together so quickly in the evening. I used chicken breasts because that was what I had and even still the chicken was SO TENDER and so, so flavorful!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/13/2018 at 11:22 PM

      Oh i am so glad!! thanks for you feedback jess.

      Reply
  39. Jennifer Blake says

    11/08/2018 at 12:12 PM

    Absolutely mouth-watering! Loving everything about this.

    ★★★★★

    Reply
  40. Katie says

    11/07/2018 at 10:09 PM

    Girl! This looks so good! I love the balsamic flavor with the cranberries. What a good idea!

    ★★★★★

    Reply
  41. Liz says

    11/07/2018 at 7:21 PM

    I loved this with chicken breasts! SO yummy!

    ★★★★★

    Reply
  42. Christina Javend says

    11/04/2018 at 11:02 PM

    This’s such an attracting blog and nice recipe. I will try doing this quinoa tommorrow.

    Reply
  43. Jackie says

    11/03/2018 at 8:57 PM

    Do you think this would freeze well? Thinking about making it for thanksgiving, and wanted to make it ahead to save time/energy! I’ve made this before and it was a big hit!

    Reply
    • Lindsay Cotter says

      11/04/2018 at 1:00 AM

      I haven’t tried freezing it but I’m sure it would work. Maybe save extra marinade on the side for when you reheat. Then add it on while it’s warm. Does that make sense?

      Reply
      • Jackie says

        11/04/2018 at 8:15 AM

        Oh that’s a good idea! I’ll let you know how it compares frozen!

        Reply
  44. Crystal says

    10/29/2018 at 4:51 PM

    Any way to alter this recipe to use skinless boneless chicken breast or skinless thighs?

    Reply
    • Lindsay Cotter says

      10/29/2018 at 9:41 PM

      sure! it still works, just need to adjust the baking time. Closer to 25 minutes.

      Reply
  45. Sue says

    10/26/2018 at 11:53 AM

    I’m going to double or triple this in my LevCrueset roasting pan. Do I need to grease the pan? And would you suggest baking it or putting the oven on convection roast? Thanks!

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/26/2018 at 2:40 PM

      Oh good questions. You shouldn’t need to grease the pan if you are using chicken with skin on. The fat will help grease it up. I would try convection roast if you are going to double. But keep an eye on it. You may have to place foil on top if the skin starts cooking faster than the internal temperature. Does that make sense?

      Reply
  46. Betsie says

    10/08/2018 at 6:54 AM

    Can you roast a whole chicken?

    Reply
    • Lindsay Cotter says

      10/08/2018 at 12:03 PM

      Sure, you can try that. It must might take longer.

      Reply
  47. Olivia Brown says

    08/25/2018 at 2:15 PM

    This balsamic roasted chicken with cranberries looks healthy and delicious, loves it. Thanks for sharing!

    Reply
  48. Katie says

    08/21/2018 at 1:04 PM

    So much flavor! So simple to make which always helpful on busy nights!

    ★★★★★

    Reply
  49. antiviral herbs says

    05/19/2018 at 9:05 PM

    keep it up

    Reply
  50. Fama says

    05/14/2018 at 3:27 PM

    Keep it up!

    ★★★★★

    Reply
  51. sara says

    05/02/2018 at 12:55 PM

    Such a great recipe. I had never thought this is going to be such an easy job. The one-pan roasted chicken came out good enough for a first timer and was just perfect in the next attempt.
    The credit goes to you Lindsay. Your special tips helped me a lot.

    ★★★★★

    Reply
    • Lindsay Cotter says

      05/02/2018 at 3:55 PM

      OH yay! So glad you enjoyed it Sara

      Reply
  52. Maggie says

    04/15/2018 at 7:41 PM

    I made this tonight, but I couldn’t find fresh or frozen cranberries in my area (strange, because its a major metropolitan area). I used dried cranberries (50% less sugar) and put a little bit of boiling water on them to re-hydrate them a bit before putting them in the blender for the marinade. It worked out wonderfully, so don’t let the fresh/frozen stop you!

    Reply
    • Lindsay Cotter says

      04/15/2018 at 10:59 PM

      oh that is wonderful Maggie! I love that tip. Thank you for letting us know and giving your feedback. <3

      Reply
  53. Allison says

    03/26/2018 at 9:13 AM

    Found this on Pinterest. I made it the same night–so, so, so beyond delicious! I’m going to make this next time I have guests. It was beautiful as well as tasty. I can’t wait to check out the rest of the blog! Thank you for posting this!

    ★★★★★

    Reply
    • Lindsay Cotter says

      03/26/2018 at 11:18 AM

      Oh I am so so glad Allison! That’s one of our favorites too. Keep me posted on what you try. Happy to help!

      Reply
  54. Amy says

    03/15/2018 at 9:47 AM

    This is an excellent recipe! Everyone loved it. Like others, we frequently eat chicken and it was fun to serve chicken thighs with a new flavor profile. Thank you for sharing this dish.

    ★★★★★

    Reply
  55. Diane says

    02/12/2018 at 11:09 PM

    We eat a lot of chicken in my house so always looking for a recipe that is different or a different take then what i am doing. Tried this one and my husband loved it. The presentation looked just like the picture so why wouldn’t you eat the skin. It’s so delicious. I swamped out the Tarmai sauce with Bragg’s liquid Aminos. and used white balsamic vinegar. Turned out excellent. Thank you for the nice change. I will do again.

    ★★★★★

    Reply
  56. Debbie says

    01/26/2018 at 4:08 PM

    Hi! I just want to confirm the cooking time. I am using an 8-piece cut-up chicken (breasts, thighs, legs, and wings). I normally roast chicken skin side down for 30 mins at 400 and then skin side up for another 30. I just want to confirm that this only needs to roast 25 minutes skin down, and then 3-4 mins on broil? Help! It’s marinating now but I’m confused about the cook time.

    Reply
    • Lindsay Cotter says

      01/26/2018 at 4:21 PM

      just updated it so it’s more clear. Let me know if this helps! Keep me posted.

      steps 8-10:

      Bake skin side down first for 25-30 minutes.
      Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
      Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
      Depending on the thickness of your chicken, 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 skin is crispy and chicken is cooked evenly inside.

      Reply
  57. Giancarlo Brunet says

    01/15/2018 at 6:27 PM

    Thos recepie was amazing, the combination of the sweet and sour was to die for , everyone in my house went crazy with it and the combination of the cranberries, balsamic and maple syrup can also be uaed as A salad dresing .
    Thank you for aharing

    Reply
    • Lindsay Cotter says

      01/15/2018 at 11:23 PM

      Oh i am so glad!! We love it too. So trying this on salad, yum!

      Reply
  58. Amie says

    01/04/2018 at 1:13 AM

    This dish came out perfect for me. I used a little extra maple syrup and I think I mighty try to thicken the marinade up as a gravy for serving next time. ( maybe add more cranberries as they were delicious!) I served this with a warm salad of quinoa/radicchio/cherry/pistachio and it was great together.

    Reply
    • Cotter Crunch says

      01/04/2018 at 8:48 AM

      Oh that sounds divine!! Let me know if the gravy works. Thanks Amie

      Reply
  59. Meredith says

    12/19/2017 at 10:10 PM

    Do you cook the cranberries before adding them to be blended or are they whole fresh bagged and just added in?

    Reply
    • Cotter Crunch says

      12/19/2017 at 11:55 PM

      I used fresh and blended it. You can use frozen and then thaw it out before blending as well. Keep me posted!

      Reply
  60. Robin says

    12/06/2017 at 8:52 PM

    I made this dish tonight for dinner with a side of my favorite tabouleh. It was a HIT.
    My family loved it and said it was the best chicken they ever tasted. Thank You!
    The chicken was tender and we used drippings as “gravy” when we plated it up.
    My new favorite.

    Reply
  61. Robin says

    12/06/2017 at 8:51 PM

    I made this dish tonight for dinner with a side of my favorite tabouleh. It was a HIT.
    My family loved it and said it was the best chicken they ever tasted. Thank You!
    The chicken was tender and we used drippings as “gravy” when we plated it up.
    My new fave.

    Reply
    • Cotter Crunch says

      12/06/2017 at 11:16 PM

      oh wonderful robin! So glad! We love it too. The tabouleh sounds perfect to pair.

      Reply
  62. Felicia says

    12/03/2017 at 11:01 PM

    When do you spoon on the maple syrup mixture if you are using boneless skinless chicken breast?

    Reply
    • Cotter Crunch says

      12/03/2017 at 11:16 PM

      I would do it after they are cooked and broiled. Just before serving. Does that make sense?

      Reply
  63. Donna says

    12/02/2017 at 6:27 PM

    OMG good! Will go into the regular rotation! Think will try with raspberries closer to spring for a change. Bet it would be good on a turkey breast roll too…..so many options to try, so little time.

    Reply
    • Cotter Crunch says

      12/02/2017 at 11:26 PM

      Wonderful! So glad Donna! Thanks for letting me know.

      Reply
  64. angela says

    11/13/2017 at 1:42 PM

    I love comments from people that have actually made a recipe so that I can decide whether or not to make it. I made this and it was so delicious. Dinner party worthy. Thank you!!

    Reply
    • Cotter Crunch says

      11/14/2017 at 12:44 PM

      Oh wonderful!! Thanks for reporting back Angela

      Reply
  65. Madeline says

    11/11/2017 at 11:11 AM

    Hi there, making this for a friendsgiving meal, can I substitute the chicken for Turkey if I fine turkey breasts and legs?

    Reply
    • Cotter Crunch says

      11/11/2017 at 12:14 PM

      Hi there! I think you could use turkey but maybe keep same size or weight if possible. Should work! Keep me posted

      Reply
    • Cotter Crunch says

      11/11/2017 at 12:14 PM

      You could also try and double marinade if needed

      Reply
      • Madeline says

        11/12/2017 at 11:37 AM

        Thank you, I will let you know how it goes.

        Additionally, do you leave the marinade in the pan while baking?

        Reply
        • Cotter Crunch says

          11/12/2017 at 5:55 PM

          Yes, I usually use all the marinade. YOu might want to line the pan if you do. It can get dirty with the extra marinade once cooked.

          Reply
  66. Sarah says

    10/22/2017 at 11:15 PM

    Yum! Came across this on Pinterest and made it for my siblings for Sunday night dinner, was enjoyed by everyone! Thank you for the recipe and now I get to enjoy it all week as I made enough for leftovers 🙂

    Reply
    • Cotter Crunch says

      10/22/2017 at 11:37 PM

      I’m so glad you all enjoyed it Sarah! It’s one of our favs too. Happy leftover eating ??

      Reply
  67. Pam says

    10/04/2017 at 11:51 AM

    49% fat!!!! even healthy fats have calories and contribute to heart disease!

    Reply
    • Cotter Crunch says

      10/04/2017 at 11:55 AM

      Hi Pam. Yes you are right. The lower fat option is do make this skinless. I mention that in the recipe. But thank you for calling it to my attention. I will update nutrition for skinless option it as well.

      Reply
  68. Abby says

    09/08/2017 at 10:24 PM

    So perfect because I don’t like turkey lol

    Reply
  69. Taylor says

    08/23/2017 at 7:45 AM

    That crispy skin Lia awesome

    Reply
  70. Rachel P. says

    08/17/2017 at 3:35 AM

    Thanks Lindsay for this fantastic recipe. It is going on my list of favorites. My family loved it, got a lot of compliments:-)

    Reply
    • Lindsay says

      08/23/2017 at 7:46 AM

      Oh great to hear!

      Reply
  71. Deep Web says

    05/04/2017 at 12:20 PM

    I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.

    Reply
    • Cotter Crunch says

      05/04/2017 at 2:05 PM

      I so agree! our chicken is probably double now, yes?

      Reply
  72. Christine says

    04/24/2017 at 7:33 AM

    I have all the ingredients to make this today, except fresh cranberries. Can I use dried cranberries as a substitute?

    Reply
    • Cotter Crunch says

      04/24/2017 at 8:39 AM

      I don’t think the dried cranberries would coat very well or bake with the balsamic glaze, but you never know! Do you have blueberries or blackberries or cherries? I think all those would work! Or make the glaze without the cranberries, then add dried cranberries after it’s cooked. Does that make sense?

      Reply
      • Christine says

        04/24/2017 at 8:46 AM

        Yes, makes perfect sense! I think you’re right that using the dried cranberries afterward as a topping is the better way to go in a pinch. Thanks for the suggestions!

        Reply
        • Cotter Crunch says

          04/24/2017 at 8:58 AM

          Sure thing! keep me posted!

          Reply
  73. Marina says

    01/27/2017 at 8:53 PM

    Wow this looks so good! Would be perfect for a fancy family dinner!

    Reply
    • Cotter Crunch says

      01/28/2017 at 9:04 AM

      it truly is! great for any time of year. Let me know your thoughts Marina

      Reply
  74. Anna Wright says

    01/16/2017 at 2:12 AM

    I think this roasted stuff makes more delightful dish than ever, great blog 🙂

    Reply
  75. D says

    12/19/2016 at 3:48 PM

    If I’m using boneless skinless chicken breast, do I add the balsamic and maple syrup coating before putting it in the oven, or is that omitted because I’m not broiling the chicken?

    Reply
    • Cotter Crunch says

      12/19/2016 at 6:11 PM

      I would still do it because it gives extra flavor and juice. But totally up to you. Boneless should cook a little longer I think. Keep me posted! Thanks

      Reply
  76. Kate says

    12/05/2016 at 10:52 PM

    This chicken is so easy to prepare and as delicious as it is beautiful . I had saved the recipe to try after Thanksgiving because I always seem to have a partial bag of cranberries leftover and never know quite what to do with them. When I saw this recipe I knew excactly where they were headed. It’s a keeper!

    Reply
    • Cotter Crunch says

      12/06/2016 at 8:30 AM

      wonderful! so glad you enjoyed Kate!

      Reply
  77. Molly Moore says

    11/29/2016 at 12:48 PM

    Hi Lindsay! I made the Cranberry balsamic chicken for dinner last night for my family. Oh my gosh this recipe is amazingly delicious! Definitely a keeper, thanks!

    Reply
    • Cotter Crunch says

      11/29/2016 at 5:51 PM

      Wonderful! It’s one of our favorite too!

      Reply
  78. Laurel says

    11/28/2016 at 8:19 PM

    Such a beautiful dish! And a great way to eat cranberries without turkey. I’m kind of over it. 😉

    Reply
    • Cotter Crunch says

      11/28/2016 at 10:33 PM

      for sure! Thanks Laurel

      Reply
  79. Stephanie says

    11/27/2016 at 1:30 PM

    Do you broil the chicken with the herbs and cranberries in the pan as well? Or do you broil the chicken in a separate pan?

    Reply
    • Cotter Crunch says

      11/27/2016 at 3:02 PM

      I added the herbs after. But yes, same time as cranberries. Since it’s only a little broil, it’s fine. Keep watch on it just in case. Does that make sense? I’ll make sure to note that in recipe. Thanks!

      Reply
    • Cotter Crunch says

      11/27/2016 at 3:08 PM

      if you are using dried herbs it shouldn’t be a problem though.

      Reply
  80. Ashley says

    11/22/2016 at 7:12 PM

    This was delicious but cook time is off for boneless skinless. If you cook in the marinade and there’s some liquid it will take about 35 mins.

    Reply
    • Cotter Crunch says

      11/22/2016 at 7:16 PM

      Thank you for informing me on that! I will update asap.

      Reply
  81. Marina says

    11/16/2016 at 9:45 PM

    Delicious dish! So fancy and yummy.

    Reply
    • Cotter Crunch says

      11/17/2016 at 8:00 AM

      it’s really easy! promise. And so good!

      Reply
  82. Tiffany Hovland says

    11/15/2016 at 10:40 AM

    Does anyone know how to make this into a crockpot recipe?! 🙂

    Reply
    • Cotter Crunch says

      11/15/2016 at 12:43 PM

      You could definitely make it in crock pot. Unfortunately, I don’t think the skin would be as crispy. But still tasty. Or at least I hope so. I would try making it the same way and placing it in the crockpot for 3 to 4 hours on high. Or five on low and go from there. Maybe start with the chicken skin down for the first hour then flip it. Check the progress after the first hour as well. The cranberries might be a little more cooked but again, still flavorful. Does that make sense? If you try it, keep me posted.

      Reply
      • Jamie says

        12/14/2017 at 7:29 PM

        Any time you do something in the crock pot instead of the oven and want that crispy appeal, you just put in the broiler for 5 minutes before serving. 🙂

        Reply
        • Cotter Crunch says

          12/14/2017 at 9:56 PM

          great tip! Thank you.

          Reply
          • Katie says

            06/29/2020 at 2:05 AM

            This was really good. I used 2 big breasts with the bone & skin, cooked it 40 min and it came out great. Thanks.

      • Michelle says

        01/29/2019 at 11:23 AM

        i’m trying this in the crockpot now. i’m going to take it out before serving / when it’s cooked and placing it in a pan to crisp the skin as you suggested in the first place. looking forward to dinner tonight!

        Reply
        • Lindsay Cotter says

          01/29/2019 at 1:03 PM

          Excited to hear about how it turns out!:)

          Reply
  83. Kelli H says

    11/14/2016 at 8:28 AM

    This was super easy to make and had tons of flavor. I’ll be making this again!

    Reply
    • Cotter Crunch says

      11/14/2016 at 4:38 PM

      I”m so glad! it is a fav for sure!

      Reply
  84. Deb says

    11/12/2016 at 6:56 PM

    This was really good. I used 2 big breasts with the bone & skin, cooked it 40 min and it came out great. Thanks.

    Reply
    • Cotter Crunch says

      11/12/2016 at 7:36 PM

      wonderful! So glad!

      Reply
  85. Kate says

    11/08/2016 at 6:47 PM

    This looks so festive. Curious if you used boneless chicken ? I can’t tell from pictures but wondering if it would make difference in roasting time.

    Reply
    • Cotter Crunch says

      11/08/2016 at 7:45 PM

      Hi Kate! Yes, I think you can use boneless. It might have to cooke a little longer, so check on that. Keep the skin on if you can. If you use skinless, it will still be tasty but not crispy. Keep me posted!

      Reply
  86. Kristy from Southern In Law says

    11/04/2016 at 12:39 AM

    This looks INCREDIBLE! I love balsamic vinegar but I never would have thought of pairing it with cranberries!

    Reply
  87. Jessica @ Nutritioulicious says

    11/03/2016 at 1:21 PM

    This looks amazing Lindsay! I just printed it so I can make it within the next week or two!

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:24 PM

      Thanks, Jessica! Hope you enjoy it as much as I did!

      Reply
  88. Michele @ paleorunningmomma says

    11/03/2016 at 12:42 PM

    Can’t take how good this looks! 100% will try, I know my family would love it.

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:20 PM

      Thanks, Michele! Can’t wait to hear what you think after trying this!

      Reply
  89. Abby @ BackAtSquareZero says

    11/03/2016 at 11:10 AM

    Yummy. The one pot appeals to my lazy side and the cranberry to the part of me that wishes it was Thanksgiving/Christmas all year long.

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:18 PM

      Sounds like we’re kindred spirits! LOL

      Reply
  90. Bethany @ athletic avocado says

    11/02/2016 at 4:35 PM

    I am ALL FOR chicken in place of turkey for thanksgiving! Chicken thighs with crispy skin have a special place in my heart! This cranberry balsamic chicken sounds OUT OF THIS WORLD GOOD. I’m licking my lips as I write this lol 😉

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:16 PM

      It’s really a great option, right?! Thanks, Bethany!

      Reply
  91. Katie Sommerfeldt says

    11/02/2016 at 1:59 PM

    Mmm! Making soon!!

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:12 PM

      Great! Let me know what you think!

      Reply
  92. Jody - Fit at 58 says

    11/02/2016 at 1:24 PM

    The colors & looks so amazing!!!! I love this time of year!

    Reply
    • Cotter Crunch says

      11/02/2016 at 8:55 PM

      me too!

      Reply
  93. Meg | Meg is Well says

    11/02/2016 at 12:14 PM

    Seriously, this is amazing! I love cooking with balsamic vinegar and the chicken + cranberry combo sounds so delicious (not to mention really pretty looking).

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:11 PM

      Thanks, Meg! This is a one dish meal that tastes as great as it looks! Trust me!

      Reply
  94. Meghan@CleanEatsFastFeets says

    11/02/2016 at 11:37 AM

    Wow you actually made chicken look appealing to me. Well done. Also you know I love the nutrition nerd stats. Keep ’em coming.

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:08 PM

      I’ll be happy to keep ’em coming! Haha!!

      Reply
  95. Alia @ Everyday Easy Eats says

    11/02/2016 at 10:38 AM

    Oh how I love a good one-pan meal! Great holiday recipe!! The cranberries and thyme look so pretty. 🙂

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:06 PM

      Thanks, Alia! Hope you’ll give it a try!

      Reply
  96. Laura says

    11/02/2016 at 8:43 AM

    Oh my word Lindsay this looks seriously amazing! For real I want to jump into my screen and take a giant bite! Prettiest chicken I ever did see!

    Reply
    • Lindsay Cotter says

      11/03/2016 at 1:04 PM

      Haha!! Someone should invent a way to do that, right?! Thanks, Laura!

      Reply
  97. Shashi at RunninSrilankan says

    11/02/2016 at 8:30 AM

    Lindsay – this here one pan Balsamic Roasted Chicken is EPICNESS exemplified! Ok ok – am making up words – but seriously hard to get my brain to work when my salivary glands are engaged! 🙂
    This is wonderful – loving the skin on – so much flavor – perfect for a holiday table, dinner table or even coffee table no?!

    Reply
    • Cotter Crunch says

      11/02/2016 at 8:56 AM

      haha yes! let’s make up words. I’m all for that and you coming for dinner! please!

      Reply
  98. Julia Mueller says

    11/02/2016 at 7:09 AM

    Ohhhh momma this chicken looks amazing! I could definitely eat this year-round and I’m loving how simple it is to prepare. Bring on that balsamic!

    Reply
    • Lindsay Cotter says

      11/03/2016 at 10:05 AM

      Yes, this is a chicken dish that will be great any time of the year! Thanks, Julia!

      Reply
  99. Rebecca @ Strength and Sunshine says

    11/02/2016 at 6:52 AM

    Everything I could want in a chicken 🙂

    Reply
    • Lindsay Cotter says

      11/03/2016 at 10:03 AM

      Thanks, Rebecca! Hope you give it a try!

      Reply
  100. Megan @ Skinny Fitalicious says

    11/02/2016 at 6:06 AM

    What a wonderful combo of flavors! I just made something similar with Dijon instead of tamari. Need to try this pronto. I’m thinking of trying it in the crockpot.

    Reply
    • Lindsay Cotter says

      11/03/2016 at 10:01 AM

      Yes, this is so flavorful! Let me know how it turns out for you Megan!

      Reply
    • Tiffany Hovland says

      11/15/2016 at 10:37 AM

      I was thinking the same thing! Has anyone tried it in the crockpot?

      Reply
  101. Laura @ Sprint 2 the Table says

    11/02/2016 at 5:49 AM

    Thank you for reminding me to take the chicken out of the freezer to thaw for dinner. 😉

    I just pinned this to try to Turkey Day. I can’t stand roasted turkey, so I’m always looking for other ideas for dinner. I love the tamari add! Sweet and salty is my jam.

    Reply
    • Lindsay Cotter says

      11/03/2016 at 9:59 AM

      Thanks, Laura! Hope you enjoy this as much as we do!

      Reply
      • Cotter Crunch says

        11/03/2016 at 10:29 AM

        Ps we’re invited for thanksgiving this year, right? I’ll bring the bourbon

        Reply
  102. Susie @ SuzLyfe says

    11/02/2016 at 5:36 AM

    Cranberry and balsamic are a match made in heaven. And I love roasted turkey. As long as whoever is cooking it doesn’t kill it and dry it out. But then the same can be said for chicken, right?

    Reply
    • Lindsay Cotter says

      11/03/2016 at 9:55 AM

      Yes, you’re definitely right about that!

      Reply
      • Candace says

        11/15/2016 at 6:43 PM

        What would be some good side ideas to compliment this outside of a thanksgiving day meal?

        Reply
        • lindsay Cotter says

          11/15/2016 at 7:33 PM

          I would serve with some green beans or asparagus and a pilaf or roasted potatoes. I can send you some of my recipes if you’d like.

          Reply
          • Alejandra Arvizo says

            11/17/2016 at 11:30 AM

            I have all the ingredients and ready to prep for tomorrow night. Am hosting a friendsgiving . I need it something easy and delicious, plus am not ready to take on a whole turkey. Am pairing my dish with rosemary and honey carrots. Any suggestions on a dessert?

          • Cotter Crunch says

            11/17/2016 at 2:41 PM

            send you an email. Did you get it? I would go for my sweet potato pie. the crust free one. SO easy!

    • Lori Jensen says

      11/27/2017 at 2:15 AM

      I made this dish for a belated Thanksgiving feast with my family. I doubled the recipe because we had a larger group. It turned out perfect! I was so nervous because I was bringing the main event. 🙂

      Reply
      • Lori Jensen says

        11/27/2017 at 2:16 AM

        I made this dish for a belated Thanksgiving feast with my family. I doubled the recipe because we had a larger group. It turned out perfect! I was so nervous because I was bringing the main event. 🙂
        Try to post a picture because it was so pretty but for some reason was unable to.

        Reply
        • Cotter Crunch says

          11/27/2017 at 9:35 AM

          Oh I am so glad! thanks for letting me know Lori! Keep me posted on future recipes. YAY! Happy HOlidays!

          Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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