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Cranberry Roasted Chicken

Cranberry Roasted Chicken

For National Cranberry Day this Saturday, get in the holiday spirit with Cranberry Roasted Chicken! A homemade marinade makes this dish extra delicious.

Ingredients

Marinade

  • 1/3 cup fresh cranberries
  • 2 Tbsp. olive oil
  • 2 Tbsp. soy sauce
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 cloves garlic, minced

Roasted Chicken

  • 2 1/2 lbs. boneless, skinless chicken breasts or thighs
  • 1 tsp. Italian seasoning
  • 1/3 cup fresh cranberries
  • 1 Tbsp. maple syrup
  • 1 Tbsp. balsamic vinegar

Instructions

Marinade

  1. To a food processor, add cranberries, olive oil, soy sauce, maple syrup, mustard, balsamic vinegar, salt, pepper and garlic. Blend until smooth.
  2. Place chicken in a large baking dish. Pour marinade evenly overtop, cover and refrigerate for 30 minutes or up to 24 hours.

Roasted Chicken

  1. Preheat oven to 375°.
  2. Remove chicken from fridge. Sprinkle with Italian seasoning and top with cranberries. Bake for 15 minutes. In a small bowl, combine syrup and balsamic vinegar.
  3. Remove chicken from oven, flip over and brush with syrup mixture. Bake for an additional 15 minutes, or until cooked through.