Paleo
Gluten Free
Jump to VideoThis 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. 
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!
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.
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!
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?
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!
Print
Paleo Cranberry Chicken (One Pan Dinner)
- Prep Time: 35 minutes
- Cook Time: 35- 45 minutes
- Total Time: 70 minutes
- Yield: 5 1x
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
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:
- Blend all the balsamic chicken marinade ingredients listed above in a food processor or blender until liquified and smooth.
- Pour marinade over the chicken thighs, coating evenly.
- Cover and place in fridge to marinate for 30 minutes or up to 24 hrs. (overnight creates great flavor!)
- Once marinated, preheat oven to 375 F.
- Remove chicken from fridge.
- 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.
- Bake skin side down first for 25-35 minutes depending on the size of chicken thighs.
- 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. NOTE: If using fresh herbs, wait to add until after you remove the chicken from the oven.
- 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.
- NOTE: If using boneless chicken, cooking time will vary on thickness of chicken breast. Check around 35 minutes total.
- 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.
- 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
- 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
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.
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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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?
Yes, you’re definitely right about that!
What would be some good side ideas to compliment this outside of a thanksgiving day meal?
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.
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?
send you an email. Did you get it? I would go for my sweet potato pie. the crust free one. SO easy!
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. 🙂
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.
Oh I am so glad! thanks for letting me know Lori! Keep me posted on future recipes. YAY! Happy HOlidays!
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.
Thanks, Laura! Hope you enjoy this as much as we do!
Ps we’re invited for thanksgiving this year, right? I’ll bring the bourbon
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.
Yes, this is so flavorful! Let me know how it turns out for you Megan!
I was thinking the same thing! Has anyone tried it in the crockpot?
Everything I could want in a chicken 🙂
Thanks, Rebecca! Hope you give it a try!
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!
Yes, this is a chicken dish that will be great any time of the year! Thanks, Julia!
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?!
haha yes! let’s make up words. I’m all for that and you coming for dinner! please!
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!
Haha!! Someone should invent a way to do that, right?! Thanks, Laura!
Oh how I love a good one-pan meal! Great holiday recipe!! The cranberries and thyme look so pretty. 🙂
Thanks, Alia! Hope you’ll give it a try!
Wow you actually made chicken look appealing to me. Well done. Also you know I love the nutrition nerd stats. Keep ’em coming.
I’ll be happy to keep ’em coming! Haha!!
Seriously, this is amazing! I love cooking with balsamic vinegar and the chicken + cranberry combo sounds so delicious (not to mention really pretty looking).
Thanks, Meg! This is a one dish meal that tastes as great as it looks! Trust me!
The colors & looks so amazing!!!! I love this time of year!
me too!
Mmm! Making soon!!
Great! Let me know what you think!
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 😉
It’s really a great option, right?! Thanks, Bethany!
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.
Sounds like we’re kindred spirits! LOL
Can’t take how good this looks! 100% will try, I know my family would love it.
Thanks, Michele! Can’t wait to hear what you think after trying this!
This looks amazing Lindsay! I just printed it so I can make it within the next week or two!
Thanks, Jessica! Hope you enjoy it as much as I did!
This looks INCREDIBLE! I love balsamic vinegar but I never would have thought of pairing it with cranberries!
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.
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!
This was really good. I used 2 big breasts with the bone & skin, cooked it 40 min and it came out great. Thanks.
wonderful! So glad!
This was super easy to make and had tons of flavor. I’ll be making this again!
I”m so glad! it is a fav for sure!
Does anyone know how to make this into a crockpot recipe?! 🙂
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.
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. 🙂
great tip! Thank you.
This was really good. I used 2 big breasts with the bone & skin, cooked it 40 min and it came out great. Thanks.
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!
Excited to hear about how it turns out!:)
Delicious dish! So fancy and yummy.
it’s really easy! promise. And so good!
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.
Thank you for informing me on that! I will update asap.
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?
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!
if you are using dried herbs it shouldn’t be a problem though.
Such a beautiful dish! And a great way to eat cranberries without turkey. I’m kind of over it. 😉
for sure! Thanks Laurel
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!
Wonderful! It’s one of our favorite too!
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!
wonderful! so glad you enjoyed Kate!
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?
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
I think this roasted stuff makes more delightful dish than ever, great blog 🙂
Wow this looks so good! Would be perfect for a fancy family dinner!
it truly is! great for any time of year. Let me know your thoughts Marina
I have all the ingredients to make this today, except fresh cranberries. Can I use dried cranberries as a substitute?
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?
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!
Sure thing! keep me posted!
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.
I so agree! our chicken is probably double now, yes?
Thanks Lindsay for this fantastic recipe. It is going on my list of favorites. My family loved it, got a lot of compliments:-)
Oh great to hear!
That crispy skin Lia awesome
So perfect because I don’t like turkey lol
49% fat!!!! even healthy fats have calories and contribute to heart disease!
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.
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 🙂
I’m so glad you all enjoyed it Sarah! It’s one of our favs too. Happy leftover eating ??
Hi there, making this for a friendsgiving meal, can I substitute the chicken for Turkey if I fine turkey breasts and legs?
Hi there! I think you could use turkey but maybe keep same size or weight if possible. Should work! Keep me posted
You could also try and double marinade if needed
Thank you, I will let you know how it goes.
Additionally, do you leave the marinade in the pan while baking?
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.
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!!
Oh wonderful!! Thanks for reporting back Angela
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.
Wonderful! So glad Donna! Thanks for letting me know.
When do you spoon on the maple syrup mixture if you are using boneless skinless chicken breast?
I would do it after they are cooked and broiled. Just before serving. Does that make sense?
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.
oh wonderful robin! So glad! We love it too. The tabouleh sounds perfect to pair.
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.
Do you cook the cranberries before adding them to be blended or are they whole fresh bagged and just added in?
I used fresh and blended it. You can use frozen and then thaw it out before blending as well. Keep me posted!
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.
Oh that sounds divine!! Let me know if the gravy works. Thanks Amie
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
Oh i am so glad!! We love it too. So trying this on salad, yum!
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.
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.
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.
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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.
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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!
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Oh I am so so glad Allison! That’s one of our favorites too. Keep me posted on what you try. Happy to help!
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!
oh that is wonderful Maggie! I love that tip. Thank you for letting us know and giving your feedback. <3
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.
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OH yay! So glad you enjoyed it Sara
keep it up bro
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keep it up
So much flavor! So simple to make which always helpful on busy nights!
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This balsamic roasted chicken with cranberries looks healthy and delicious, loves it. Thanks for sharing!
Can you roast a whole chicken?
Sure, you can try that. It must might take longer.
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!
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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?
Any way to alter this recipe to use skinless boneless chicken breast or skinless thighs?
sure! it still works, just need to adjust the baking time. Closer to 25 minutes.
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!
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?
Oh that’s a good idea! I’ll let you know how it compares frozen!
This’s such an attracting blog and nice recipe. I will try doing this quinoa tommorrow.
I loved this with chicken breasts! SO yummy!
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Girl! This looks so good! I love the balsamic flavor with the cranberries. What a good idea!
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Absolutely mouth-watering! Loving everything about this.
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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!!
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Oh i am so glad!! thanks for you feedback jess.
Can I use chicken legs?
Sure! THe cook time might vary but it should still work.
Super easy and delicious!
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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!
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That’s awesome Dan! Thank you so much for sharing your tips. I love it!
Great recipe!! Comes out super juicy and delicious! Made for my holiday party and it was a smash!
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Oh yay!! So glad! Thanks for feedback Anna
I definitely want to try this recipe! Can I make the marinade the night before?
Totally! Let me know if you try it Jenelle!
The way you cook I see as an artist, this dish of yours probably doesn’t dare to eat because it’s so great
★★★★★
Why thank you!! It definitely is fun to style food, that’s for sure:)
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!
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!
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!
Yes yes! Let me know how it turns out. And if you try it with another kind of berry, keep me posted!?
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!
I LOVE the addition of the Dijon mustard. Great flavor combo! And I’m so glad your family liked it❤️
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.
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I’m so glad you liked it!! I agree, the flavors develop quite nicely?
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!
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!
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Oh i love that story! Thank you for sharing this Lynn. Hug your son’s girlfriend for me too. 🙂
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!
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
Thanks so much. Super helpful.
Hello! This is prob a weird question but can I keep it marinating for 48 hours instead of 24?
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.
How Much thyme do you use. There is no exact amount.
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!
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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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!
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Thanks for the feedback Carol! Yes, skin on is recommended. But glad it still worked out. <3 Merry Christmas!
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 ?
★★★★★
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! 🙂
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! ♥️
★★★★★
Thanks so much for the feedback Michelle! So glad to hear that you love this recipe as much as we do!
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.
★★★★★
Oh I love that vinegar! Totally trying it next time! Thanks Deb
Great Recipe. Would Love to have it soon.
It looks really nice.I will try to cook it next weekend.Thanks for sharing.
Thank you! Hope you enjoy!