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Home › Recipes › By Method › Air Fryer
★★★★★235 Comments

Balsamic Roasted Cranberry Chicken

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by Lindsay Cotter Posted: November 22, 2022

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Sweet, savory, and oh-so-tender and juicy, this Balsamic Roasted Cranberry Chicken Recipe is a sweet and savory dinner perfect for the holidays. Made with fresh cranberries, hearty chicken thighs, and plenty of flavor, it can be made in the oven or air fryer in minutes. Pair it with all your favorite gluten free sides for a complete meal you’ll love!  

a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries

Your New Favorite Holiday Recipe

I have a confession. I don’t like turkey. GASP! It’s blasphemy, I know, especially around the holidays. Don’t get me wrong, I love a warm bowl of turkey sweet potato chili or green chile turkey tacos. However, traditional roasted turkey just doesn’t do it for me. That said, during the holidays we still serve a big bird, but it usually takes the form of my Instant Pot Whole Chicken or everyone’s favorite, this balsamic roasted cranberry chicken dish recipe! 

close up image of four pieces of balsamic roasted cranberry chicken thighs surrounded by cranberries

A Cotter classic, this recipe has been a family and reader favorite for years, and for good reason! Made with bright cranberries, simple ingredients, and tender chicken, it’s not only picture-worthy and perfect for Instagram, but it’s also easy to make and unbelievably tasty. One bite, and you’ll find yourself whipping it up for Christmas dinner, holiday parties, weekly meal prep, and everything in between! 

Allergy Friendly Ingredients for Cranberry Chicken and Marinade

What sets this cranberry chicken apart from other chicken recipes is the use of seasonal ingredients and our cranberry marinade! 

homemade cranberry marinade in a bowl
  • Cranberries – Used to add natural sweetness to both the marinade and the chicken, cranberries are also a great source of vitamin C, and antioxidants, and can help improve digestion. 
  • Olive Oil – Forms the base of the marinade, locking in flavor and providing a boost of omega fats. 
  • Maple Syrup – A natural sweetener, maple syrup helps bring out the flavor of the cranberries and is used to coat the chicken, locking in moisture while it roasts. 
  • Balsamic Vinegar – Combined with maple syrup, balsamic vinegar keeps the chicken extra tender. Not to mention, it can also help improve blood circulation, lower cholesterol, and promote better digestion! (Source)
  • Garlic – The savory flavor of garlic balances out the sweetness of the rest of the ingredients, making for a well-rounded dish. It can also help boost your immune system, lower blood pressure, lower cholesterol levels, and more. (Source) 
  • Chicken Thighs – The key to creating extra juicy and delicious cranberry chicken is to use skin-on, bone-in chicken thighs. A great source of heart-healthy unsaturated fats, the skin is what locks in the moisture and creates the irresistible crispy exterior. It’s also rich in vitamin K, which is a nutrient we often overlook! 
  • Herbs – Fresh thyme leaves or dried herbs are sprinkled on top of the finished chicken for a beautiful presentation and herbaceous flavor. 

How to Make the Best Balsamic Roasted Cranberry Chicken 

Unlike a Thanksgiving turkey or Christmas ham that requires a lot of prep work and a lot of “babysitting” while it cooks, this cranberry chicken recipe is pretty hands-off. That means you can pop it in the oven and get to work on your favorite sides like dairy free mashed potatoes and gluten free stuffing salad! 

ONE PAN CRANBERRY BALSAMIC ROASTED CHICKEN

We’ll walk you through how to make the oven method (see video above) and a new air fryer method we added below!

Oven Method

  1. Create the marinade. Add all of the marinade ingredients to the bowl of a food processor or high-speed blender, and pulse until smooth.
overhead image of a food processor full of cranberries, garlic, honey, etc. to make cranberry marinade
overhead image of a food processor full of homemade cranberry marinade
  1. Marinate the chicken. Coat the chicken thighs with the cranberry marinade, and let it sit in the fridge for at least 30 minutes or up to overnight. The longer it marinates, the more flavorful your chicken will be! 
  2. Bake. Arrange the chicken skin side down on a baking pan, and sprinkle more cranberries on top. Then, bake for 25-25 minutes, depending on the size of your chicken thighs. Flip the chicken over, and brush extra maple syrup and olive oil on top. Continue to cook the chicken until it reaches an internal temperature of 165° Fahrenheit.
a ziploc bag labeled cranberry chicken full of four pieces of skin-on chicken in a marinade
overhead image of a pot full of 4 balsamic roasted cranberry chicken thighs and roasted cranberries
  1. Broil. Once the chicken is fully cooked, let it broil until the skin is crispy. Be careful not to overcook! 
  2. Serve. Spoon extra marinade over the cranberry chicken, sprinkle it with herbs and a pinch of pepper, and serve warm. 
two hands holding a pot of balsamic roasted cranberry chicken thighs

Air Fryer Method 

Follow the recipe as listed, marinating the cranberry chicken. Then, instead of baking it in the oven, preheat your air fryer to 400° Fahrenheit. Cook the chicken alone (without the additional cranberries) for 13-15 minutes or until the chicken is fully cooked, flipping halfway through. Just be sure to baste the chicken with more cranberry sauce when you flip it over to help prevent it from drying out! 

close up image of a piece of balsamic roasted cranberry chicken

Tips and Tricks for Success

Use Fresh Cranberries. For the best results, we recommend using fresh cranberries. Or, be sure to let thawed varieties thaw in the fridge before use. Otherwise, your marinade will be too watery, and the flavor won’t be quite as strong. 

Adjust the Cooking Time. Depending on the cut of chicken used and its size, your chicken may take more or less time to cook. So, be sure to keep an eye on it in the oven, and use a meat thermometer to ensure it is fully cooked. 

Let the Chicken Rest. You’ll want to be sure to let the chicken rest for at least 5 minutes before slicing into it. This will allow the juices to redistribute, making your chicken tender and juicy. 

Bonus Tips & Variations from Our Readers

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 took a chance on making this even though I didn’t have time to marinated the chicken per the recipe. I made minor alterations, using 3 boneless skinless chicken breasts, doubled the marinade (just poured in the roasting pan to cook in), and used fresh rosemary in place of thyme. 

I used a whole can of berry sauce and added a little extra maple syrup, a tiny bit of dijon mustard, and boneless skinless breasts. 

I used dried cranberries (50% less sugar) and put a little bit of boiling water on them to rehydrate them before adding them to the blender for the marinade.

overhead photo: cranberry balsamic chicken on a baking sheet with serving spoon

Make Ahead and Storage Tips

Not only is this balsamic roasted cranberry chicken guaranteed to knock the socks off your guests when served fresh, but it’s also an awesome option to make ahead of time and store for later. That means you can prep your holiday meal in advance! 

To Make Ahead: Prepare the cranberry marinade, and let the chicken soak until the next day. Then, just pop it in the oven, and it’s ready in no time. 

To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.  

To Freeze: Once cooled, transfer your cranberry chicken to a freezer-safe container or sealable bag, and keep it frozen for up to 3 months. 

To Reheat: To serve, let frozen leftovers thaw in the fridge overnight. Then, warm them in the microwave, covered in a skillet over medium-low heat, or covered in the oven. You could also place them in a slow cooker to keep them warm for a holiday feast!  

Pro Tip

Note: If your sauce seems a bit dry, add a splash of water or broth to help freshen it up. 

Prep

Serving Suggestions

This cranberry chicken recipe pairs amazingly well with all your favorite holiday sides like green bean casserole, baked pears with vegan stuffing, rice pilaf with gluten free orzo, and baked cauliflower mac and cheese! 

However, it also makes for an easy weeknight dinner with basic sides like rice, quinoa, sweet potato tots, and massaged kale salad.

Frequently Asked Questions About Cranberry Chicken 

Can I use frozen cranberries? 

If you can’t find fresh cranberries, frozen can be used in their place. Just make sure to let them thaw completely. 

Can I use a different fruit? 

We haven’t tried it, but blueberries or cherries should also work. Or, just make our superfood baked salmon instead! 

Can I use chicken breast instead? 

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. While the meat will still be delicious, it’s also important to note that it won’t be nearly as crispy and juicy. 

Can I use turkey instead of chicken? 

Yes, this cranberry chicken recipe will work with any other neutral-tasting protein including turkey or fish. Just create the marinade, as usual, swap out the chicken for whatever protein you like best, and be sure to adjust the cooking time as needed. 

Prep

More Holiday-Inspired Meals You’ll Love

Whether you’re building a holiday menu or looking for tasty gluten free comfort food dinner, we’ve got plenty of recipes for you! 

  • Broiled Lamb Chops with Mint Chimichurri Sauce
  • Slow Cooker Gluten Free Meatballs with Cranberry Sauce 
  • One-Pot Orange Honey Garlic Roasted Chicken 
  • Maple Bourbon Glazed Salmon
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a skillet full of four balsamic roasted cranberry chicken thighs surrounded by roasted cranberries

Balsamic Roasted Cranberry Chicken


★★★★★

5 from 36 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour 10 minutes
  • Yield: 5 1x
  • Diet: Gluten Free
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Description

Sweet, savory, and oh-so-tender and juicy, this Balsamic Roasted Cranberry Chicken Recipe is a sweet and savory dinner perfect for the holidays. Made in the oven or air fryer in minutes. 


Ingredients

Units Scale

For the Marinade:

  • ⅓ cup fresh cranberries or previously frozen and thawed
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons maple syrup
  • ¼ cup balsamic vinegar
  • 1 teaspoon minced garlic (about 1 clove)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Cranberry Chicken:

  • 2 ½ pounds bone in, skin on chicken thighs (~4 to 6 chicken thighs) *see notes for substitutes
  • ½ cup – 1 cup fresh cranberries or previously frozen and thawed
  • 1 Tablespoon each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
  • Topping- fresh thyme leaves or dried herbs

Instructions

  1. Add the marinade ingredients to a food processor or blender and blend until smooth.
  2. In a bowl (or Ziplock bag), coat the chicken thighs in the marinade.
  3. Cover and place in the fridge to marinate for 30 minutes or up to 24 hrs. (Marinating overnight creates great flavor!)
  4. Once marinated, preheat the oven to 375 F.
  5. Remove chicken from the fridge and sprinkle with desired amount of cranberries before baking. Bake uncovered skin side down for 25-35 minutes depending on the size of chicken thighs.
  6. Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo. 
  7. 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 2-3 minutes or until skin is crispy and chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165 F.
  8. Remove cooked chicken from the oven and let rest for 5 minutes before serving. 
  9. When plating, spoon the pan sauce over each chicken thigh then sprinkle with fresh thyme leaves and a dash of black pepper.

Notes

Air Fryer Option- Preheat the air fryer to 400 F. Remove chicken from marinade and place skin side down in the air fryer basket. Do not add cranberries or marinade to the air fryer. If you choose, you can place the cranberries in a small pan in the oven to roast until softened and then add them to the finished dish.  Air fry chicken for 14-15 minutes depending on size of chicken thigh. Then turn chicken over so the skin side is up and brush with balsamic/maple mixture. Bake for another 2 minutes or until chicken reaches an internal temperature of 165 F.  Let chicken rest for 5 minutes before serving. Place optional roasted cranberries on top, sprinkle with thyme leaves and season to taste.

Meal Prep – Prepare the marinated chicken hours before, then bake later in the day or the next day.

Substitutes – If using skinless chicken, the cooking time will be anywhere from 20-35 minutes total. Check at 20 minutes for chicken to reach an internal temperature of 165F. No broiling needed.

  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Category: Main, Dinner
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 5 oz chicken with skin an sauce
  • 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

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Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

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Categories: Air Fryer, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Has Video, Low-Carb, Main Dishes, Oven Tags: Chicken, chicken cranberry, chicken recipe, cranberries, cranberry chicken, cranberry chicken recipe, holiday dish, holiday recipe, holidays, main dish, one pan, thanksgiving

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Lindsay Cotter of Cotter Crunch

About Lindsay

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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Reader Interactions

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  1. SF Ana

    12/21/2022 at 11:34 AM

    Hi Lindsay,

    I just found your site. Can I use a whole, spatchcocked chicken for this recipe?
    Thanks and Happy Holidays!
    -Ana

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/21/2022 at 10:24 PM

      I Ana! I think that should work! What size? How many pounds?

      Reply
  2. Mara

    12/14/2022 at 5:37 PM

    Looking to make this for a small Christmas dinner will boneless chicken thighs work for this recipe?

    Reply
    • Avatar photoLindsay Cotter

      12/15/2022 at 12:52 PM

      Just emailed you! Sammi our test kitchen team member can help as well. We’ve tested this sooo many times

      Reply
  3. Fazia

    11/23/2022 at 7:36 AM

    I have made this recipe so many times⭐⭐⭐⭐⭐. It’s absolutely delicious. One question is I bought leg quarters for Thanksgiving and was wondering how long that would take as opposed to thighs. Thank you for an awesome recipe 🥰🥰

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/23/2022 at 8:26 AM

      So glad to hear Fazia! How big are the chicken legs? How many?

      Reply
      • Fazia

        11/23/2022 at 12:13 PM

        4 pieces weigh three pounds.

        Reply
        • Avatar photoLindsay Cotter

          11/23/2022 at 12:41 PM

          I don’t think it should take much longer since it’s 3 lbs. but just monitor it after 30 minutes and check internal temperature. Needs to reach 160 at least. If skin gets to be too brown, cover with foil. Does that make sense? Keep me posted !

          Reply
          • Fazia

            11/23/2022 at 5:27 PM

            Thank you so much 🥰🥰

  4. v

    11/10/2022 at 10:54 AM

    Is it okay to do this recipe in the air fryer?

    Reply
    • Avatar photoLindsay Cotter

      11/10/2022 at 7:33 PM

      I actually just tested this out in the air fryer and we are updating the recipe! It will be updated by next week. But I marinated the thighs and then air fried at 400 F for 13-15 minutes flipping halfway. It just depends on the thickness of your thighs so be sure to check the temperature inside the chicken and let it rest for five minutes. I did not place the cranberries in the air fryer. Instead I let them bake/roast in the oven until softened and then just added them to the dish after.

      Hope that helps!!

      Reply
  5. Debbie

    10/31/2022 at 6:37 PM

    I bought 2 chicken roasters instead of turkey for Thanksgiving. Do you think this would still work?

    Reply
    • Avatar photoLindsay Cotter

      11/01/2022 at 3:10 PM

      How much to each weigh? I think it would work you might have to adjust marinade and cooking time though.

      Reply
  6. Hope

    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
    • Avatar photoLindsay Cotter

      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

        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
        • Avatar photoLindsay Cotter

          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

            03/16/2022 at 7:44 AM

            Yes, that makes sense! Thank you!

          • Avatar photoLindsay Cotter

            03/16/2022 at 12:45 PM

            keep me posted

  7. wilhelmina

    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
  8. Dana F

    12/13/2021 at 12:50 PM

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

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/14/2021 at 12:22 PM

      Thanks for the feedback Dana!

      Reply
  9. Nadia

    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
    • Avatar photoLindsay Cotter

      11/24/2021 at 1:35 PM

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

      Reply
  10. Brenna

    11/19/2021 at 6:59 PM

    Crowd pleaser!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/20/2021 at 5:13 PM

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

      Reply
  11. Hope

    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
  12. Roxanne

    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
  13. Elizabeth Reed

    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
    • Avatar photoLindsay Cotter

      12/23/2020 at 12:02 PM

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

      Reply
  14. Julie Wheeler

    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
    • Avatar photoLindsay Cotter

      12/13/2020 at 1:13 PM

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

      Reply
  15. Mags

    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
    • Avatar photoLindsay Cotter

      12/09/2020 at 4:57 AM

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

      Reply
  16. Katie

    12/04/2020 at 8:02 PM

    This was amazing.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/04/2020 at 10:16 PM

      So glad you enjoyed Katie!

      Reply
  17. Susie

    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
    • Avatar photoLindsay Cotter

      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
  18. Alison

    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
    • Avatar photoLindsay Cotter

      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
  19. Connie

    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
    • Avatar photoLindsay Cotter

      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
  20. Heather

    11/09/2020 at 6:03 PM

    Awesome recipe. Would also be great with duck.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/10/2020 at 2:47 PM

      Thanks, Heather! Yes, I agree!

      Reply
  21. Carol Haysie

    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
    • Avatar photoLindsay Cotter

      10/04/2020 at 12:03 PM

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

      Reply
  22. Mel

    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
    • Avatar photoLindsay Cotter

      10/02/2020 at 6:44 AM

      So glad to hear that! You’re welcome!

      Reply
  23. Sandra

    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
    • Avatar photoLindsay Cotter

      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
  24. Kari

    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
    • Avatar photoLindsay Cotter

      09/26/2020 at 12:51 PM

      Well that sounds divine! Keep me posted Kari!

      Reply
      • Kari

        09/26/2020 at 2:20 PM

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

        Reply
  25. iptv bayilik

    05/25/2020 at 1:16 PM

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

    Reply
    • Avatar photoLindsay Cotter

      05/26/2020 at 6:52 PM

      Thank you! Hope you enjoy!

      Reply
  26. Dark Web

    04/22/2020 at 1:44 AM

    Great Recipe. Would Love to have it soon.

    Reply
  27. Deb

    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
    • Avatar photoLindsay Cotter

      03/28/2020 at 11:13 AM

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

      Reply
  28. Michelle Cruz

    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
    • Avatar photoLindsay Cotter

      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
  29. Suz Lukachek

    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
    • Avatar photoLindsay Cotter

      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
  30. Carol Hendrix

    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
    • Avatar photoLindsay Cotter

      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
  31. Jasmine

    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
  32. CHRISTINA

    11/10/2019 at 8:55 AM

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

    Reply
    • Avatar photoLindsay Cotter

      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
  33. Jenny k

    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
    • Avatar photoLindsay Cotter

      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
  34. Barbra

    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

      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

        09/15/2019 at 10:38 PM

        Thanks so much. Super helpful.

        Reply
  35. Lynn

    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
    • Avatar photoLindsay Cotter

      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

        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
        • Avatar photoLindsay Cotter

          04/26/2022 at 8:43 PM

          Oh I love that!! Hugs 🤗

          Reply
  36. Giselle

    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
    • Avatar photoLindsay Cotter

      04/01/2019 at 1:51 PM

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

      Reply
    • Avatar photoLindsay Cotter

      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
  37. kim

    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
    • Avatar photoLindsay Cotter

      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

        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
        • Avatar photoLindsay Cotter

          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

            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!

          • Avatar photoLindsay Cotter

            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❤️

  38. Jenelle

    12/24/2018 at 7:41 AM

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

    Reply
    • Avatar photoLindsay Cotter

      12/24/2018 at 11:35 AM

      Totally! Let me know if you try it Jenelle!

      Reply
      • candy crush soda

        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
        • Avatar photoLindsay Cotter

          03/04/2019 at 2:19 PM

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

          Reply
  39. Anna

    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
    • Avatar photoLindsay Cotter

      12/22/2018 at 9:24 PM

      Oh yay!! So glad! Thanks for feedback Anna

      Reply
  40. Dan Thomas

    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
    • Avatar photoLindsay Cotter

      12/10/2018 at 6:51 PM

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

      Reply
  41. Halle

    12/01/2018 at 3:09 PM

    Super easy and delicious!

    ★★★★★

    Reply
  42. Senait

    11/19/2018 at 7:51 PM

    Can I use chicken legs?

    Reply
    • Avatar photoLindsay Cotter

      11/19/2018 at 8:00 PM

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

      Reply
  43. Jessica Flory

    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
    • Avatar photoLindsay Cotter

      11/13/2018 at 11:22 PM

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

      Reply
  44. Jennifer Blake

    11/08/2018 at 12:12 PM

    Absolutely mouth-watering! Loving everything about this.

    ★★★★★

    Reply
  45. Katie

    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
  46. Liz

    11/07/2018 at 7:21 PM

    I loved this with chicken breasts! SO yummy!

    ★★★★★

    Reply
  47. Christina Javend

    11/04/2018 at 11:02 PM

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

    Reply
  48. Jackie

    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
    • Avatar photoLindsay Cotter

      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

        11/04/2018 at 8:15 AM

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

        Reply
  49. Crystal

    10/29/2018 at 4:51 PM

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

    Reply
    • Avatar photoLindsay Cotter

      10/29/2018 at 9:41 PM

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

      Reply
  50. Sue

    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
    • Avatar photoLindsay Cotter

      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
  51. Betsie

    10/08/2018 at 6:54 AM

    Can you roast a whole chicken?

    Reply
    • Avatar photoLindsay Cotter

      10/08/2018 at 12:03 PM

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

      Reply
  52. Olivia Brown

    08/25/2018 at 2:15 PM

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

    Reply
  53. Katie

    08/21/2018 at 1:04 PM

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

    ★★★★★

    Reply
  54. antiviral herbs

    05/19/2018 at 9:05 PM

    keep it up

    Reply
  55. Fama

    05/14/2018 at 3:27 PM

    Keep it up!

    Reply
  56. sara

    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
    • Avatar photoLindsay Cotter

      05/02/2018 at 3:55 PM

      OH yay! So glad you enjoyed it Sara

      Reply
  57. Maggie

    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
    • Avatar photoLindsay Cotter

      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
  58. Allison

    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
    • Avatar photoLindsay Cotter

      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
  59. Amy

    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
  60. Diane

    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
  61. Debbie

    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
    • Avatar photoLindsay Cotter

      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
  62. Giancarlo Brunet

    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
    • Avatar photoLindsay Cotter

      01/15/2018 at 11:23 PM

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

      Reply
  63. Amie

    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

      01/04/2018 at 8:48 AM

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

      Reply
  64. Meredith

    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

      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
  65. Robin

    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
  66. Robin

    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

      12/06/2017 at 11:16 PM

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

      Reply
  67. Felicia

    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

      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
  68. Donna

    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

      12/02/2017 at 11:26 PM

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

      Reply
  69. angela

    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

      11/14/2017 at 12:44 PM

      Oh wonderful!! Thanks for reporting back Angela

      Reply
  70. Madeline

    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

      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

      11/11/2017 at 12:14 PM

      You could also try and double marinade if needed

      Reply
      • Madeline

        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

          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
  71. Sarah

    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

      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
  72. Pam

    10/04/2017 at 11:51 AM

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

    Reply
    • Cotter Crunch

      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
  73. Abby

    09/08/2017 at 10:24 PM

    So perfect because I don’t like turkey lol

    Reply
  74. Taylor

    08/23/2017 at 7:45 AM

    That crispy skin Lia awesome

    Reply
  75. Rachel P.

    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

      08/23/2017 at 7:46 AM

      Oh great to hear!

      Reply
  76. Deep Web

    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

      05/04/2017 at 2:05 PM

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

      Reply
  77. Christine

    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

      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

        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

          04/24/2017 at 8:58 AM

          Sure thing! keep me posted!

          Reply
  78. Marina

    01/27/2017 at 8:53 PM

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

    Reply
    • Cotter Crunch

      01/28/2017 at 9:04 AM

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

      Reply
  79. Anna Wright

    01/16/2017 at 2:12 AM

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

    Reply
  80. D

    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

      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
  81. Kate

    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

      12/06/2016 at 8:30 AM

      wonderful! so glad you enjoyed Kate!

      Reply
  82. Molly Moore

    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

      11/29/2016 at 5:51 PM

      Wonderful! It’s one of our favorite too!

      Reply
  83. Laurel

    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

      11/28/2016 at 10:33 PM

      for sure! Thanks Laurel

      Reply
  84. Stephanie

    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

      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

      11/27/2016 at 3:08 PM

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

      Reply
  85. Ashley

    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

      11/22/2016 at 7:16 PM

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

      Reply
  86. Marina

    11/16/2016 at 9:45 PM

    Delicious dish! So fancy and yummy.

    Reply
    • Cotter Crunch

      11/17/2016 at 8:00 AM

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

      Reply
  87. Tiffany Hovland

    11/15/2016 at 10:40 AM

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

    Reply
    • Cotter Crunch

      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

        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

          12/14/2017 at 9:56 PM

          great tip! Thank you.

          Reply
          • Katie

            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

        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
        • Avatar photoLindsay Cotter

          01/29/2019 at 1:03 PM

          Excited to hear about how it turns out!:)

          Reply
  88. Kelli H

    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

      11/14/2016 at 4:38 PM

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

      Reply
  89. Deb

    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

      11/12/2016 at 7:36 PM

      wonderful! So glad!

      Reply
  90. Kate

    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

      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
  91. Kristy from Southern In Law

    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
  92. Jessica @ Nutritioulicious

    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

      11/03/2016 at 1:24 PM

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

      Reply
  93. Michele @ paleorunningmomma

    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

      11/03/2016 at 1:20 PM

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

      Reply
  94. Abby @ BackAtSquareZero

    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

      11/03/2016 at 1:18 PM

      Sounds like we’re kindred spirits! LOL

      Reply
  95. Bethany @ athletic avocado

    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

      11/03/2016 at 1:16 PM

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

      Reply
  96. Katie Sommerfeldt

    11/02/2016 at 1:59 PM

    Mmm! Making soon!!

    Reply
    • Lindsay Cotter

      11/03/2016 at 1:12 PM

      Great! Let me know what you think!

      Reply
  97. Jody - Fit at 58

    11/02/2016 at 1:24 PM

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

    Reply
    • Cotter Crunch

      11/02/2016 at 8:55 PM

      me too!

      Reply
  98. Meg | Meg is Well

    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

      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
  99. Meghan@CleanEatsFastFeets

    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

      11/03/2016 at 1:08 PM

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

      Reply
  100. Alia @ Everyday Easy Eats

    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

      11/03/2016 at 1:06 PM

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

      Reply
  101. Laura

    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

      11/03/2016 at 1:04 PM

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

      Reply
  102. Shashi at RunninSrilankan

    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

      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
  103. Julia Mueller

    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

      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
  104. Rebecca @ Strength and Sunshine

    11/02/2016 at 6:52 AM

    Everything I could want in a chicken 🙂

    Reply
    • Lindsay Cotter

      11/03/2016 at 10:03 AM

      Thanks, Rebecca! Hope you give it a try!

      Reply
  105. Megan @ Skinny Fitalicious

    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

      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

      11/15/2016 at 10:37 AM

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

      Reply
  106. Laura @ Sprint 2 the Table

    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

      11/03/2016 at 9:59 AM

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

      Reply
      • Cotter Crunch

        11/03/2016 at 10:29 AM

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

        Reply
  107. Susie @ SuzLyfe

    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

      11/03/2016 at 9:55 AM

      Yes, you’re definitely right about that!

      Reply
      • Candace

        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

          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

            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

            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

      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

        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

          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

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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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Balsamic Roasted Cranberry Chicken thighs in a white skillet topped with fresh thyme.