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Cranberry Balsamic Roasted Chicken {Paleo} + VIDEO

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Roasted chicken made with a delicious balsamic chicken marinade, cranberries, and fresh thyme. This paleo one pan chicken recipe is beyond easy! Cranberry Balsamic Roasted Chicken is a simple yet healthy dinner for your holiday table. The sweet and tangy balsamic chicken marinade makes this one pan roasted chicken extra juicy and extra crispy. Great idea for meal prep or make ahead meals. Slow Roasted Chicken made with a balsamic chicken marinade recipe and fresh cranberries

And it’s November! Bring on the Turkey, Cranberry, and Stuffing. Actually, this Paleo One Pan Cranberry Balsamic Roasted Chicken  dish is not quite the traditional Thanksgiving food, but I have a story to go with that. As always.

So remember when I posted this one pot honey orange roasted chicken recipe last season? Yes, that deliciousness. Well, that recipe creation was due the “Thanksgiving PURGE of 2014.” LOL! Purge as in…. my husband got SO SICK off of turkey, like food poisoning sick, that he banned turkey from his diet indefinitely. Although, I have snuck 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 balsamic roasted chicken?  HECK TO THE YEA!  Ground turkey in chili is one of my turkey exceptions —> BRING IT ON! You betcha!

Turkey lovers, don’t hate me. I will for SURE being posting gluten free Turkey recipes, but as for now, we’re gonna give those CHICKEN dishes some more love.

Ahhh…. it’s just so dangerously delicious!

slow roasted chicken thigh topped with fresh cranberries

I know what you’re thinking. Dude, it’s just chicken. What’s so EPIC about one pan Balsamic Roasted Chicken? Besides the fact that it’s not turkey. Haha!

Well, for one, you LEAVE the skin on. Two, you marinade each thigh in a cranberry balsamic sauce.  That sauce is key for that ONE PAN flavor, ya’ll!

drizzling balsamic chicken marinade over pieces of slow roasted chicken

And three, you add EXTRA cranberries (fresh or frozen) to your pan before roasting. Hey, when life hands you a bowl of  cherries cranberries, you make ALL THE THINGS with cranberries. Including a tangy balsamic chicken marinade. YUP!

a bowl full of fresh cranberries

The outcome? Tart and tangy crispy juicy Cranberry Balsamic Roasted Chicken.

How long does it take to cook balsamic roasted chicken?

Take a peek at this video and you’ll see that it comes together SO quickly, and at 375 F., it only needs about 40 minutes to cook.

ONE PAN CRANBERRY BALSAMIC ROASTED CHICKEN (1 Minute Video)


.a.k.a One pan of DANGEROUSLY DELICIOUS GOODNESS! See, now you know why this slow roasted chicken recipe gets high fives in the Cotter household.

Balsamic Roasted Chicken Recipe Notes

Just a few minor (yet uber important) details you need to know. The nerdy nutrition and cooking kind. Can you hang? Yes, yes you can! Stay put!

  • If you are looking for a lighter balsamic chicken, you can most definitely use skinless chicken breast but the roasting time will be quicker. It won’t be nearly as juicy, but still delicious. This is why keeping the SKIN on when roasting rocks!

As mentioned above, you can use skinless chicken, but ya’ll… THE SKIN is where the nutrients are and what makes this Paleo Roasted Cranberry Balsamic Chicken SUPER crispy. The skin contains a good source of heart healthy unsaturated fat. Which is good for those watching their cholesterol! Plus it’s rich in vitamin K! A vitamin we often overlook.

  • Cranberries! They are in season and I couldn’t be more ecstatic. I ADORE cranberries (like in smoothies) and you’re gonna see a lot more cranberry recipes to come. Sweet and savory! But let’s talk about using cranberries in the balsamic chicken marinade. Oh heavens yes! It’s a natural sweetener, rich in Vitamin C and other anti-oxidants. Plus cranberries are unique in that they have the ability to provide us with digestive support. TRULY! One of the worlds healthiest foods!

Balsamic Chicken Marinade Notes

  • Don’t skip the 24 hour marinating time. As tempting as it might be to make the recipe come together more quickly, the balsamic chicken 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 pieces made with a balsamic chicken marinade and cranberries

Let’s conclude. This paleo Cranberry Balsamic Roasted Chicken:

  • contains healthy unsaturated fats
  • is naturally sweetened
  • 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

Think of this dish as detox without the detox! Haha. You know I hate that word. Either way, this chicken is….. Um —> EPICNESS!

Speaking of EPICNESS and chicken recipe —> I need to try this One Pan Low Carb Pizza Chicken from All Day I Dream About Food next. Care to join?

 

Enjoy this cranberry balsamic roasted chicken recipe in part with this gluten free and dairy free holiday meal plan too!

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Cranberry Balsamic Roasted Chicken

One Pan Cranberry Balsamic Roasted Chicken {Paleo}

★★★★

3.2 from 704 reviews
  • Author: Lindsay Cotter
  • Prep Time: 35 minutes
  • Cook Time: 35- 45 minutes
  • Total Time: 70 minutes
  • Yield: 5 1x
Print Recipe

Description

Roasted chicken made with a delicious balsamic chicken marinade, cranberries, and fresh thyme. This paleo one pan chicken recipe is so easy to make!

Scale

Ingredients

  • 2.5 lbs chicken thighs or breasts, with skin on (around 4 to 6 chicken thighs or breast) See notes for lower fat option
  • fresh thyme
  • a sprinkle of dried Italian herbs (optional)
  • 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

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)

Instructions

  1. 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 375F.
  5. Remove chicken from fridge.
  6. Add extra 1/3 to 1/2 cup cranberries, thyme, and 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 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: slow roasted chicken, balsamic chicken marinade, paleo, healthy chicken recipes

That’s what I can a ONE PAN WONDER dish!

Bonus points for making roasted chicken look colorful too, right?  Haha

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.

I don’t know about you, but I’m all about adding this dish to the Holiday table. Or any time for that matter.

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.

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! Oh and because we prefer chicken over turkey any day.

In all seriousness, a slow roasted chicken is a great addition to your holiday table. Roasted turkey too. 😉 I won’t discriminate.

Okay my chicken fans, what’s your favorite way to cook chicken? Roasted? Slow Roasted?  Skin on, skin off? Marinade?

And happy NOVEMBER!

Cheers,

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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

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  1. Susie @ SuzLyfe says

    November 2, 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

          • Alejandra Arvizo says

            November 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?

    • Lori Jensen says

      November 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

        November 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

  2. Laura @ Sprint 2 the Table says

    November 2, 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

  6. Shashi at RunninSrilankan says

    November 2, 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

  7. Laura says

    November 2, 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

  13. Bethany @ athletic avocado says

    November 2, 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

  18. Kate says

    November 8, 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

      November 8, 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

    • Cotter Crunch says

      November 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

  23. Ashley says

    November 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

  26. Molly Moore says

    November 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

  27. Kate says

    December 5, 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

  28. D says

    December 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

  31. Christine says

    April 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

      April 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

  32. Deep Web says

    May 4, 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

      October 4, 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

  37. Sarah says

    October 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

  38. Madeline says

    November 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

  39. angela says

    November 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

  40. Donna says

    December 2, 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

  42. Robin says

    December 6, 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

  43. Robin says

    December 6, 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

  45. Amie says

    January 4, 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

  46. Giancarlo Brunet says

    January 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

  47. Debbie says

    January 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

      January 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

  48. Diane says

    February 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

  49. Amy says

    March 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

  50. Allison says

    March 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

  51. Maggie says

    April 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

  52. sara says

    May 2, 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

  58. Sue says

    October 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

      October 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

  60. Jackie says

    November 3, 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

  65. Jessica Flory says

    November 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

  68. Dan Thomas says

    December 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

  71. kim says

    March 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

      March 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

        March 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

          • kim terry says

            March 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!

  72. Giselle says

    April 1, 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

  73. Lynn says

    April 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

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