Balsamic Cranberry Roast Chicken

This balsamic cranberry roast chicken brings together tender juicy chicken with tangy cranberries and a touch of herby warmth It is one of my go to comfort meals in winter and I always look forward to serving it right out of my cast iron skillet With almost no hands on work it lets the oven do all the heavy lifting and fills the kitchen with the most delightful aroma

I discovered this recipe when I wanted something special with leftover cranberries from Thanksgiving Now my family always requests it for Sunday dinner

Ingredients

• Garlic: adds a savory roundness Crush fresh cloves for best flavor
• Balsamic vinegar: gives the dish tangy depth Use a quality aged vinegar if possible for a mellow sweet finish
• Extra virgin olive oil: helps the marinade coat the chicken and makes the skin crisp Look for fruity aromatic oil
• Soy sauce: balances the tartness and adds umami Choose low sodium if you prefer
• Cranberries: bring a burst of brightness and color Fresh are classic but thawed frozen berries work just as well
• Chicken thighs and drumsticks: stay juicy throughout roasting Opt for skin on bone in pieces for max flavor
• Nonstick spray: ensures easy clean up and prevents sticking A light spritz is all you need
• Kosher salt and freshly ground black pepper: provide seasoning layers Grind just before adding for best taste
• Chopped fresh thyme and rosemary: bring an earthy herby aroma Snip from your garden or grab from the produce section

Step by Step Instructions

Make the Marinade:

Process garlic balsamic vinegar olive oil soy sauce and half a cup of cranberries in a food processor or blender Blend until smooth and vibrant This becomes your flavor base that soaks into the meat

Marinate the Chicken:

Place chicken pieces in a large zip top bag Pour in the marinade Seal tightly pressing out extra air Place in the refrigerator for at least thirty minutes and up to one hour so the flavors can penetrate the meat

Prepare the Skillet:

Preheat your oven to three hundred seventy five degrees Fahrenheit Give a large oven safe skillet or casserole dish a light spray with nonstick spray This prevents sticking while roasting

Arrange and Season:

Take chicken out of the marinade set extra marinade aside and arrange in the skillet skin side down Sprinkle on kosher salt black pepper fresh chopped thyme and chopped rosemary Scatter the remaining cranberries all around for a pop of color

Roast the Chicken:

Slide the skillet into the oven Roast until the skin is beginning to brown and the chicken is nearly cooked through This usually takes twenty to twenty five minutes

Glaze and Crisp:

Flip each chicken piece over Brush generously with the leftover marinade Discard whatever remains Raise oven temp to four hundred twenty five degrees Fahrenheit and roast five to eight minutes longer for a golden crispy skin

Serve:

Take it straight to the table with extra fresh herbs for garnish The pan juices and burst cranberries create an irresistible sauce

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What stands out for me is always those caramelized tangy cranberries nestled in the pan My son loves to sneak the extra berries right out of the skillet and we all fight for the crispiest piece of chicken It always brings everyone together for a cozy dinner

Storage Tips

Once cooled store any leftover chicken in an airtight container in the fridge It will stay fresh for up to three days Reheat gently in a low oven or in the microwave with a splash of chicken broth to maintain moisture You can also freeze the chicken for up to one month but freeze cranberry sauce separately for best texture

Ingredient Substitutions

If you are out of balsamic vinegar try red wine vinegar with a teaspoon of honey Substitute maple syrup for soy sauce if you want to keep it gluten free Use dried rosemary and thyme instead of fresh but reduce the amount by half Boneless skinless chicken can work but reduce the roasting time so it does not dry out

Serving Suggestions

This chicken pairs beautifully with roasted sweet potatoes or garlic mashed potatoes I also love serving it over a bed of wild rice or alongside a simple arugula salad The pan juices double as a tangy gravy so spoon them over everything

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Cultural and Historical Context

Oven roasted chicken has long been a symbol of Sunday gatherings and holiday warmth Adding cranberries is a nod to classic American autumn flavors and balsamic vinegar introduces an Italian touch Tying these ingredients together brings a modern twist to a homespun tradition

Recipe FAQs

→ Can I use frozen cranberries?

Yes, simply thaw and drain them before using to substitute for fresh cranberries without affecting flavor or texture.

→ What cuts of chicken work best?

Thighs and drumsticks are ideal for their juiciness and ability to hold up well during roasting.

→ Why use a cast-iron skillet?

Cast-iron retains heat evenly, resulting in crisped skin and moist, tender meat throughout the roasting process.

→ Can I make it ahead of time?

Marinate the chicken in advance, then assemble and roast just before serving for the freshest results.

→ How do I know when the chicken is done?

Check that the juices run clear and the internal temperature reaches 165°F for perfectly cooked chicken.

→ Is the balsamic flavor strong?

The balsamic vinegar adds depth and mild tang without overpowering the cranberries and herbs.