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Roasted Cranberry Balsamic Chicken Thighs Recipe

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This recipe for Roasted Cranberry Balsamic Chicken Thighs, by , is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lora Conner


2 1/2 lbs chicken thighs with or without skin, seasoned with salt and pepper
1/2 c fresh cranberries
2 sprigs rosemary, stems removed, minced
1 T balsamic vinegar
1 T honey

1/3 c fresh cranberries
1/4 c balsamic vinegar
3 cloves garlic
2 T honey
1 1/2 T low sodium soy sauce
kosher salt and freshly ground pepper, to taste

Place marinade ingredients in food processor and pulse until finely ground and combined. Transfer marinade to a large plastic and add chicken. Squeeze out excess air and seal bag. Refrigerate at least 2 hours or overnight.

Heat oven to 375. Place chicken skin side down in a large baking dish, then top w 1/2 c cranberries and minced rosemary.

Whisk honey and balsamic vinegar together, then pour over the chicken.

Place baking dish in oven and bake for 20 minutes, then turn chicken over and cook for another 20 minutes or until chicken is cooked through. Broil 5 minutes or until skin is crispy.

Remove from oven and serve hot.

Number Of Servings:
Number Of Servings:




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