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.

Roasted Cranberry Chicken Recipe

Name: Balsamic Roasted Cranberry Chicken Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 5
Cuisine: American
Ingredients: 1/3 cup fresh cranberries or previously frozen and thawed; 2 Tablespoons extra virgin olive oil; 2 Tablespoons maple syrup; 1/4 cup balsamic vinegar; 1 teaspoon minced garlic (about 1 clove); 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 1/2 pounds bone in, skin on chicken thighs (4 to 6 chicken thighs) *see notes for substitutes; 1/2 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; Optional Toppings- fresh thyme leaves, dried herbs or ground black pepper

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

Marinade

1/3 cup fresh cranberries or previously frozen and thawed
2 Tablespoons extra virgin olive oil
2 Tablespoons maple syrup
1/4 cup balsamic vinegar
1 teaspoon minced garlic (about 1 clove)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Cranberry Chicken

2 1/2 pounds bone in, skin on chicken thighs (4 to 6 chicken thighs) *see notes for substitutes
1/2 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
Optional Toppings- fresh thyme leaves, dried herbs or ground black pepper

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Instructions

Add the marinade ingredients to a food processor or blender and blend until smooth.
In a bowl (or Ziplock bag), coat the chicken thighs in the marinade.
Cover and place in the fridge to marinate for 30 minutes or up to 24 hrs. (Marinating overnight creates great flavor!)
Once marinated, preheat the oven to 375 F.
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.
Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
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 (see notes) and chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165 F.
Remove cooked chicken from the oven and let rest for 5 minutes before serving.
When plating, spoon the pan sauce over each chicken thigh and sprinkle with fresh thyme leaves and a dash of black pepper.

Notes

Alternative Method – AIR FRYER – 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 Tips – Prepare the marinated chicken hours before, then bake later in the day or the next day

Substitute Tips – 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.

Crispy Skin Tips – Pull the chicken out of the fridge and let it rest and get closer to room temperature while also air drying a bit. Also, do not overcrowd the pan. Placing 3 or 4 pieces of chicken into a pan that is too small basically steams the chicken instead of roasting it. After roasting (before broiling), dry the skin as much as possible. Then place it back in the oven on broil and let it crisp up that way.

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