Celebrate the holiday season with this festive and flavorful dish! Juicy roasted chicken is glazed with a tangy-sweet mix of balsamic vinegar and fresh cranberries, creating the perfect balance of savory and bright holiday cheer. Each bite is infused with cozy winter aromas—rosemary, garlic, and a hint of citrus—making it an elegant yet simple centerpiece for your Christmas dinner table. Serve it alongside roasted vegetables or mashed potatoes for a meal that tastes just like the holidays.
Yield: 5 | Calories: 355 | Protein: 22.5g | Sugar: 10g
Ingredients
Marinade Recipe
- 1/3 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
- Food processor or blender
Cranberry Chicken
–
2 ½ pounds bone in, skin on chicken thighs (about
4 to 6 thighs)–
½ – 1 cup of fresh cranberries or previously
frozen and thawed–
1 tablespoon each of maple syrup and balsamic
vinegar mixed together to coat chicken during roasting–
Optional toppings: fresh thyme leaves, dried
herbs or ground black pepper
You'll Need
Cranberry Chicken
- 2 ½ pounds bone in, skin on chicken thighs (about 4 to 6 thighs)
- ½ – 1 cup of fresh cranberries or previously frozen and thawed
- 1 tablespoon each of maple syrup and balsamic vinegar mixed together to coat chicken during roasting
- Optional toppings: fresh thyme leaves, dried herbs or ground black pepper
Steps
- 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 it in the fridge to marinate for at least 30 minutes or up to 24 hours
- 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 25-30 minutes depending on the size of the chicken thighs
- Remove and turn skin side up. Check doneness to ensure thoroughly cooked. Brush each chicken skin with the maple syrup/balsamic vinegar combination.
- 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, skip the extra baking step and just broil for 2-3 minutes or until skin is crispy.
- Remove cooked chicken from the over and let rest for 5 minutes before serving.
- When plating, spoon the pan sauce over each chicken thigh and sprinkle fresh thyme or whatever desired herbs on top.