Cranberry Roasted Chicken

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.