Now and then we’ve tried pork, Chinese or roast beef, but not only do I think this Cranberry Balsamic Roasted Chicken is easy, it will look fantastic on your table, whether it's for guests or just a few family members. Serves 5 Total Time: a little over an hour.
4-6 chicken breast and/or thighs, skin on
A sprinkle of Italian herbs
1/3 to 1/2 cup fresh cranberries
1 teaspoon maple syrup
1 teaspoon balsamic vinegar
1/3 cup cranberries
1 tablespoon maple syrup
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced garlic
Clean chicken then place in a roasting pan, set aside. Make your marinade by blending all the ingredients in a blender until liquified and smooth. Pour over the chicken, coat evenly. Cover and place in fridge for a minimum of 30 minutes or overnight. Once marinated preheat oven to 375F.
Add the extra cranberries along with the thyme and Italian herbs, spread evenly over the tops of the chicken. Bake skin sides down for 25-30 minutes.
In a small bowl combine the teaspoon each of maple syrup and balsamic vinegar. After the 25-30 minutes turn the chick over and brush on the maple syrup, balsamic vinegar mixture. Add more seasonings, if desired. Check to see if the chicken is done. If the chicken is no longer pink inside then just BROIL for 3-4 minutes to make skins crispy. If it is still pink bake a little longer before broiling. If using boneless chicken total baking time should be around 35 minutes. Use a meat thermometer to gauge if done, internal temperature should reach 160 degrees.
When done remove from the oven and spoon sauce from pan over chicken. Serve with freshly roasted cranberries and herbs if desired. YUM YUM!
PS: If using skinless chicken cooking time will be 20-25 minutes and no broiling time is needed.