Balsamic Roasted Chicken with Cranberries, prepped and cooked in ONE PAN! Yes, your . This Paleo Cranberry Balsamic Roasted Chicken is a simple yet healthy dinner or for your holiday table. A sweet tangy marinade makes this one pan roasted chicken recipe extra juicy and extra crispy. Idea for meal prep or make ahead meals. 
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 November? 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!
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!
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 marinade. YUP!
The outcome? Tart and tangy crispy juicy Cranberry Balsamic Roasted Chicken.
HOW TO MAKE
ONE PAN CRANBERRY BALSAMIC ROASTED CHICKEN (1 Minute Video)
a.k.a One pan of DANGEROUSLY DELICIOUSNESS ! See, now you know why this roasted chicken gets high fives in the Cotter household.
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.
- WHY the 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 a 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!
Let’s conclude. This paleo Cranberry Balsamic Roasted Chicken contains healthy unsaturated fats, naturally sweetened, super juice, extra crispy, easy to make in one pan, and is loaded with extra roasted cranberries to support your immune system and digestive system (excuse the run on sentence please) Anyway, 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 —> Um … 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!
One Pan Cranberry Balsamic Roasted Chicken {Paleo}
One Pan Cranberry Balsamic Roasted Chicken {Paleo}
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)
- 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
- 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 Marinade
Directions
- Clean your chicken then place in a roasting or baking dish. Set aside.
- Next prepare your marinade.
- Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
- Pour this over the chicken thighs, coating evenly.
- Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
- Once marinaded, preheat oven to 375F.
- Remove chicken from fridge.
- Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
- 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.
- Updated If using boneless chicken, cooking time will be 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.
Recipe 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.
A great roasted chicken alternative for Holidays!
Lower Fat option if you use skinless chicken. Preparation for skinless chicken- the cooking time will be 20-25 minutes or so No broiling needed
Estimated Nutrition for skin on: per 4oz - 5oz chicken
350-360 calories, 24-26 grams of fat; 4-6 grams of saturated fat, 390mg sodium, 12- 13g carbohydrates, 1 gram of fiber, 10 grams of sugar, 22-23 grams of protein.
Estimated Nutrition for skin off:
280-300 calories, 10 to 12 grams of fat; 2-3 grams of saturated fat, 390mg sodium, 12- 13g carbohydrates, 1 gram of fiber, 10 grams of sugar, 23 -25 grams of protein.
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That’s what I can a ONE PAN WONDER dish!
Bonus points for making roasted chicken look colorful too, right? Haha
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.
In all seriousness, a roasted chicken is a great addition to your Holiday table. Turkey too. 😉 I won’t discriminate.
Roasted turkey or Roasted chicken? Gimme your input!
And Happy NOVEMBER!
Cheers,
Thanks fore reading! Be sure to stay up to date by signing up for the email newsletter. It's full of gluten free recipes, sports nutrition topics, gut health tips, and more! As a thank you - you also get a FREE copy of my Volume II Healthy Bites ebook. ENJOY and EAT up!
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.
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.
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.
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!
★★★★★
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