Balsamic Cranberry Roast Chicken (Print-Friendly Version)
Roasted chicken with balsamic cranberry glaze, accented by herbs and a perfectly crisped skin.
# Ingredients:
01 -
2 cloves garlic
02 -
1/4 cup balsamic vinegar
03 -
3 tablespoons extra-virgin olive oil
04 -
1 tablespoon soy sauce
05 -
1.5 cups cranberries, divided
06 -
8 pieces chicken (thighs, drumsticks or a mixture)
07 -
Nonstick spray, as needed
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
1 tablespoon chopped fresh thyme
11 -
1 tablespoon chopped fresh rosemary
# Steps:
01 -
In the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce, and 1/2 cup of cranberries until smooth.
02 -
Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.
03 -
Preheat the oven to 375°F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.
04 -
Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme, and rosemary. Sprinkle the remaining 1 cup of cranberries around the pan.
05 -
Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade.
06 -
Raise the oven temperature to 425°F and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.