Sweet, savory, and oh-so-tender and juicy, this Balsamic Roasted Cranberry Chicken is a perfect dinner for the holidays or any day. Made with fresh cranberries, hearty chicken thighs, and plenty of flavor, it can be made in the oven or air fryer in minutes. Pair it with all your favorite gluten-free sides for a complete meal you’ll love!
Your New Favorite Holiday Meal
I have a confession. I don’t like turkey. GASP! It’s blasphemy, I know, especially around the holidays. Don’t get me wrong, I love a warm bowl of turkey sweet potato chili or green chile turkey tacos. However, traditional roasted turkey just doesn’t do it for me. That said, during the holidays we still serve a big bird, but it usually takes the form of my Instant Pot Whole Chicken or everyone’s favorite, this balsamic roasted cranberry chicken dish recipe!
A Cotter classic, this recipe has been a family and reader favorite for years, and for good reason! Made with bright cranberries, simple ingredients, and tender chicken, it’s not only picture-worthy and perfect for Instagram, but it’s also easy to make and unbelievably tasty. One bite, and you’ll find yourself whipping it up for Christmas dinner, holiday parties, weekly meal prep, and everything in between!
Allergy Friendly Ingredients
What sets this cranberry chicken apart from other chicken recipes is the use of seasonal ingredients and our cranberry marinade!
- Cranberries – Used to add natural sweetness to both the marinade and the chicken, cranberries are also a great source of vitamin C, and antioxidants, and can help improve digestion.
- Olive Oil – Forms the base of the marinade, locking in flavor and providing a boost of omega fats.
- Maple Syrup – A natural sweetener, maple syrup helps bring out the flavor of the cranberries and is used to coat the chicken, locking in moisture while it roasts.
- Balsamic Vinegar – Combined with maple syrup, balsamic vinegar keeps the chicken extra tender. Not to mention, it can also help improve blood circulation, lower cholesterol, and promote better digestion! (Source)
- Garlic – The savory flavor of garlic balances out the sweetness of the rest of the ingredients, making for a well-rounded dish. It can also help boost your immune system, lower blood pressure, lower cholesterol levels, and more. (Source)
- Chicken Thighs – The key to creating extra juicy and delicious cranberry chicken is to use skin-on, bone-in chicken thighs. A great source of heart-healthy unsaturated fats, the skin is what locks in the moisture and creates the irresistible crispy exterior. It’s also rich in vitamin K, which is a nutrient we often overlook!
- Herbs – Fresh thyme leaves or dried herbs are sprinkled on top of the finished chicken for a beautiful presentation and herbaceous flavor.
Tips & Tricks
Use Fresh Cranberries. For the best results, we recommend using fresh cranberries. Or, be sure to let thawed varieties thaw in the fridge before use. Otherwise, your marinade will be too watery, and the flavor won’t be quite as strong.
Adjust the Cooking Time. Depending on the cut of chicken used and its size, your chicken may take more or less time to cook. So, be sure to keep an eye on it in the oven, and use a meat thermometer to ensure it is fully cooked.
Let the Chicken Rest. You’ll want to be sure to let the chicken rest for at least 5 minutes before slicing into it. This will allow the juices to redistribute, making your chicken tender and juicy.
How to Make Balsamic Roasted Cranberry Chicken
Unlike a Thanksgiving turkey or Christmas ham that requires a lot of prep work and a lot of “babysitting” while it cooks, this cranberry chicken recipe is pretty hands-off. That means you can pop it in the oven and get to work on your favorite sides like dairy free mashed potatoes and gluten-free stuffing salad!
We’ll walk you through how to make the oven method (see video above) and a new air fryer method we added below!
Oven Method
- Create the marinade. Add all of the marinade ingredients to the bowl of a food processor or high-speed blender, and pulse until smooth.
- Marinate the chicken. Coat the chicken thighs with the cranberry marinade, and let it sit in the fridge for at least 30 minutes or up to overnight. The longer it marinates, the more flavorful your chicken will be!
- Bake. Arrange the chicken skin side down on a baking pan, and sprinkle more cranberries on top. Then, bake for 25-25 minutes, depending on the size of your chicken thighs. Flip the chicken over, and brush extra maple syrup and olive oil on top. Continue to cook the chicken until it reaches an internal temperature of 165° Fahrenheit.
- Broil. Once the chicken is fully cooked, let it broil until the skin is crispy. Be careful not to overcook!
- Serve. Spoon extra marinade over the cranberry chicken, sprinkle it with herbs and a pinch of pepper, and serve warm.
Air Fryer Method
Follow the recipe as listed, marinating the cranberry chicken. Then, instead of baking it in the oven, preheat your air fryer to 400° Fahrenheit. Cook the chicken alone (without the additional cranberries) for 13-15 minutes or until the chicken is fully cooked, flipping halfway through. Just be sure to baste the chicken with more cranberry sauce when you flip it over to help prevent it from drying out!
Make It a Full Meal
This cranberry chicken recipe pairs amazingly well with all your favorite holiday sides like green bean casserole, baked pears with vegan stuffing, rice pilaf with gluten-free orzo, and baked cauliflower mac and cheese!
However, it also makes for an easy weeknight dinner with basic sides like rice, quinoa, sweet potato tots, and massaged kale salad.
Bonus Tips & Variations From Our Readers
I used cranberry pear white balsamic vinegar and subbed local honey for the maple syrup. It gave the final glaze a little extra stick.
I took a chance on making this even though I didn’t have time to marinated the chicken per the recipe. I made minor alterations, using 3 boneless skinless chicken breasts, doubled the marinade (just poured in the roasting pan to cook in), and used fresh rosemary in place of thyme.
I used a whole can of berry sauce and added a little extra maple syrup, a tiny bit of dijon mustard, and boneless skinless breasts.
I used dried cranberries (50% less sugar) and put a little bit of boiling water on them to rehydrate them before adding them to the blender for the marinade.
Make Ahead and Storage Tips
Not only is this balsamic roasted cranberry chicken guaranteed to knock the socks off your guests when served fresh, but it’s also an awesome option to make ahead of time and store for later. That means you can prep your holiday meal in advance!
To Make Ahead: Prepare the cranberry marinade, and let the chicken soak until the next day. Then, just pop it in the oven, and it’s ready in no time.
To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: Once cooled, transfer your cranberry chicken to a freezer-safe container or sealable bag, and keep it frozen for up to 3 months.
To Reheat: To serve, let frozen leftovers thaw in the fridge overnight. Then, warm them in the microwave, covered in a skillet over medium-low heat, or covered in the oven. You could also place them in a slow cooker to keep them warm for a holiday feast!
Note: If your sauce seems a bit dry, add a splash of water or broth to help freshen it up.
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Common Questions
If you can’t find fresh cranberries, frozen can be used in their place. Just make sure to let them thaw completely.
We haven’t tried it, but blueberries or cherries should also work. Or, just make our superfood baked salmon instead!
If you want to lighten up the fat and calories in this recipe, you can absolutely use boneless skinless chicken breasts. BUT you’ll need to reduce the roasting time. While the meat will still be delicious, it’s also important to note that it won’t be nearly as crispy and juicy.
Yes, this cranberry chicken recipe will work with any other neutral-tasting protein including turkey or fish. Just create the marinade, as usual, swap out the chicken for whatever protein you like best, and be sure to adjust the cooking time as needed.
Balsamic Roasted Cranberry Chicken Recipe
- Total Time: 1 hour 10 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Sweet, savory, and oh-so-tender and juicy, this Balsamic Roasted Cranberry Chicken Recipe is a sweet and savory dinner perfect for the holidays. Made in the oven or air fryer in minutes.
Ingredients
Marinade
- ⅓ cup fresh cranberries or previously frozen and thawed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons maple syrup
- ¼ cup balsamic vinegar
- 1 teaspoon minced garlic (about 1 clove)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Cranberry Chicken
- 2 ½ pounds bone in, skin on chicken thighs (4 to 6 chicken thighs) *see notes for substitutes
- ½ cup – 1 cup fresh cranberries or previously frozen and thawed
- 1 Tablespoon each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
- Optional Toppings- fresh thyme leaves, dried herbs or ground black pepper
Instructions
- Add the marinade ingredients to a food processor or blender and blend until smooth.
- In a bowl (or Ziplock bag), coat the chicken thighs in the marinade.
- Cover and place in the fridge to marinate for 30 minutes or up to 24 hrs. (Marinating overnight creates great flavor!)
- Once marinated, preheat the oven to 375 F.
- Remove chicken from the fridge and sprinkle with desired amount of cranberries before baking. Bake uncovered skin side down for 25-35 minutes depending on the size of chicken thighs.
- Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
- Depending on the thickness of your chicken thighs, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just broil for 2-3 minutes or until skin is crispy (see notes) and chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165 F.
- Remove cooked chicken from the oven and let rest for 5 minutes before serving.
- When plating, spoon the pan sauce over each chicken thigh and sprinkle with fresh thyme leaves and a dash of black pepper.
Notes
Alternative Method – AIR FRYER – Preheat the air fryer to 400 F. Remove chicken from marinade and place skin side down in the air fryer basket. Do not add cranberries or marinade to the air fryer. If you choose, you can place the cranberries in a small pan in the oven to roast until softened and then add them to the finished dish. Air fry chicken for 14-15 minutes depending on size of chicken thigh. Then turn chicken over so the skin side is up and brush with balsamic/maple mixture. Bake for another 2 minutes or until chicken reaches an internal temperature of 165 F. Let chicken rest for 5 minutes before serving. Place optional roasted cranberries on top, sprinkle with thyme leaves and season to taste.
Meal Prep Tips – Prepare the marinated chicken hours before, then bake later in the day or the next day
Substitute Tips – If using skinless chicken, the cooking time will be anywhere from 20-35 minutes total. Check at 20 minutes for chicken to reach an internal temperature of 165F. No broiling needed.
Crispy Skin Tips – Pull the chicken out of the fridge and let it rest and get closer to room temperature while also air drying a bit. Also, do not overcrowd the pan. Placing 3 or 4 pieces of chicken into a pan that is too small basically steams the chicken instead of roasting it. After roasting (before broiling), dry the skin as much as possible. Then place it back in the oven on broil and let it crisp up that way.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Main, Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 5 oz chicken with skin an sauce
- Calories: 355
- Sugar: 10g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 12.4g
- Fiber: 1.3g
- Protein: 22.5g
I have loved and made this recipe for years, but when I moved to Ecuador a few years ago, I stopped making it because we don’t have cranberries here. Recently I had the idea to replace the cranberries with uvillas (often called golden berries in the US) and it works perfectly!
Oh that’s great news Jennifer! I’ll have to try it with golden berries. I’ll look for them at our grocery store. Thanks for the update.
Looked and tasted great. A very easy recipe. I followed it exactly as written. I did use a high quality balsamic and that makes a difference, in my opinion. Made it in a cast iron skillet. Worked out wonderfully. Thanks!
Oh, I love that! The cast-iron is perfect. What brand of balsamic vinegar did you use? I love using DeLallo‘s.
Made this last night and it was so good. I did unfortunately have mis-marked chicken packages and ended up with some bone in and some boneless thighs. Not crispy but I was totally fine with that and the flavor was fantastic. Will be making again.
So glad it worked out anyway Wanda! Did you try it with any chicken with the skin on?
Hi! This recipe sounds so delicious do you have any tips if I did chicken breasts and used this sauce in a slow cooker or instant pot? Trying to save the oven for the turkey for Thanksgiving and the casseroles etc but I need a chicken breast option that I could pre make and take out of the freezer and put into slow cooker!
Hi Rachelle! I haven’t tried this recipe in the slow cooker but I have made it with chicken breasts. Here are my thoughts.
Use boneless, skinless chicken breasts for even cooking.
You can sear the chicken in a pan first for added flavor, but it’s optional.
Avoid overcooking by using a meat thermometer (165°F internal temperature).
Prepare the balsamic cranberry sauce as per the recipe instructions. Add it directly to the slow cooker with the chicken.
Include a little extra liquid (about 1/4 cup chicken broth or water) to prevent drying out.
Cook on low for 4-6 hours or high for 2-3 hours. The chicken should be tender but not falling apart.
If the sauce is too thin after cooking, transfer it to a saucepan and simmer until it reduces to your desired consistency. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
You could also broil the chicken in the sauce for a minute to caramelize after being in the slow cooker, if want more flavor.
Does that help? Keep me posted!
As a new blog reader, I’m impressed by the thorough, helpful response! Thank you (even though I didn’t ask the question)!
So glad the comments could help! Let me know if you have any other questions Lindsay!
Easy recipe and good flavor. I added extra cranberries at the end for a nice burst of tartness. The skin never actually crisped, despite extra broil time but still came out tasty. Will probably trim more of the fat prior to marinating next time but they will be a next time!
Hi Deb! Thanks for your feedback! Here are my tips for getting that extra crispy skin. First, if you have an air fryer, that does wonders! But if not then you could try the following.
1. Pull the chicken out of the fridge and let it rest and get closer to room temperature while also air drying a bit. Another thing to look out for is overcrowding the pan. If you put 3 or 4 pieces into a small pan at one time they end up basically steaming.
2. After roasting (before broiling), dry the skin as much as possible. Then place it back in the oven on broil and let it crisp up that way.
Hi Lindsay,
I just found your site. Can I use a whole, spatchcocked chicken for this recipe?
Thanks and Happy Holidays!
-Ana
I Ana! I think that should work! What size? How many pounds?
Looking to make this for a small Christmas dinner will boneless chicken thighs work for this recipe?
Just emailed you! Sammi our test kitchen team member can help as well. We’ve tested this sooo many times
I have made this recipe so many times⭐⭐⭐⭐⭐. It’s absolutely delicious. One question is I bought leg quarters for Thanksgiving and was wondering how long that would take as opposed to thighs. Thank you for an awesome recipe 🥰🥰
So glad to hear Fazia! How big are the chicken legs? How many?
4 pieces weigh three pounds.
I don’t think it should take much longer since it’s 3 lbs. but just monitor it after 30 minutes and check internal temperature. Needs to reach 160 at least. If skin gets to be too brown, cover with foil. Does that make sense? Keep me posted !
Thank you so much 🥰🥰
Is it okay to do this recipe in the air fryer?
I actually just tested this out in the air fryer and we are updating the recipe! It will be updated by next week. But I marinated the thighs and then air fried at 400 F for 13-15 minutes flipping halfway. It just depends on the thickness of your thighs so be sure to check the temperature inside the chicken and let it rest for five minutes. I did not place the cranberries in the air fryer. Instead I let them bake/roast in the oven until softened and then just added them to the dish after.
Hope that helps!!
I bought 2 chicken roasters instead of turkey for Thanksgiving. Do you think this would still work?
How much to each weigh? I think it would work you might have to adjust marinade and cooking time though.
We LOVE this meal! We have it regularly at our house.
I would love to make a version that I can freeze and reheat. Do you have any suggestions for that?
Hi Hope! Glad you like the recipe. Are you wanting to make the chicken in the marinade, cook, then freeze? Or just freeze marinade?
I was hoping I could either make the chicken/freeze/then reheat, or freeze the chicken in the marinade and then cook it at a later date. What do you think?
Freezing chicken in a marinade is totally doable and safe. It stops the marinating process until the meat is thawed. So be sure to cook the chicken within about 24 hours after it’s thawed. Does that make sense?
Yes, that makes sense! Thank you!
keep me posted
I was blown away by the flavor of this chicken, so good! This is on permanent rotation all winter long at our house!
My husband and I love this dish so much! Thank you!
Thanks for the feedback Dana!
My favorite chicken recipe, hands down! I LOVE cranberries and had some left over with no clue what to do with them. I buy cranberries for this now, a wonderful fall/winter treat! Thank you so much for this!
woohoo I am so glad! It also works with blueberries. 🙂
Crowd pleaser!
I’m so glad! It’s a favorite here too!
It was delicious! The chicken took about 20 minutes longer to cook but the wait was worth it. I will definitely be making this again
Absolutely delicious! I made this recipe as something different for New Year’s Day dinner and, my goodness, it went down a treat! Thank you so much for this recipe. I will definitely be making this again!
Thank you Lindsay! We would be cooking it for dinner tonight and I did opt for the sauce. Seriously, can’t wait! I did see your comments about blueberries/raspberries also. Next time I make it I may try the raspberries!
Wonderful! Thanks for feedback Elizabeth! How did it turn out?
Absolutely love this chicken dish! I’ve made it many times for myself and for guests and everyone enjoys it.
Love that! So glad it’s been served to many. <3 Thanks Julie!
So yummy! My hubs doesn’t like chicken and is very picky, but this had good flavor and I “babysat” it so it wasn’t dry.
This is so great to hear, Mags! Thanks for the review and for rating the recipe.
This was amazing.
So glad you enjoyed Katie!
We made this last night and it was delicious- a little salty, tangy, flavorful, and with a slight touch of sweetness from the honey. I definitely recommend this recipe and it’s a great way to use up extra cranberries from Thanksgiving. Even my daughter who doesn’t like cranberries loved this chicken!
Thank you susie! I am always appreciative of your support and feedback. Glad the whole family liked it, even the cranberry haters. 😉
This recipe is a staple in my dinner rotation! It’s easy enough for me to throw together in a hurry but taste like it took a lot more time! My picky eater will eat it, which scores bonus points. Love!
I’m so happy to hear this, Alison! Thank you for the feedback and rating on the recipe. 🙂
Would I just make this as a side if I’m cooking my turkey in a bag?? Wish I would’ve seen this earlier and just got CHICKEN!! Seems like it would be much better to cook the turkey IN this sauce.. but not sure that’s possible with a 12-15# turkey.. thoughts??
Connie, although I love the idea, using the marinade for a whole turkey may not work well. Because the cooking time is so much longer for a turkey, I’m afraid the sugars in the maple syrup would burn rather than caramelize. It’s a little too strong to use as a sauce on the side.
Awesome recipe. Would also be great with duck.
Thanks, Heather! Yes, I agree!
Just excellent. A frequent favorite in my house. Plays perfectly with the 3 basics of cooking–sweet, sour, acid/base. I strongly recommend it.
Oh wonderful! It’s a favorite here too carol!
Wow, Lindsay -this was the BOMB! I prepared it according to the recipe, including overnight marinating time, and my 19 year old son gave it a very enthusiastic two-thumbs-up :D. This will be part of my regular menu rotation. Thanks so much.
So glad to hear that! You’re welcome!
Looking forward to trying this recipe, can you make it a one pot recipe and add some veggies to the pan with the chicken when roasting?
Sure! I think that would work depending on the veggie. Maybe some green beans or brussel sprouts?
I want to make this on Cornish Game Hens, and I want to add Figs to it… Cause OMG…. This looks and sounds amazing and I *need* this in my life
Well that sounds divine! Keep me posted Kari!
Absolutely Will! I can’t wait to try it soon
It looks really nice.I will try to cook it next weekend.Thanks for sharing.
Thank you! Hope you enjoy!
Great Recipe. Would Love to have it soon.
Delicious! I used Cranberry Pear White Balsamic vinegar, and subbed local honey for the maple syrup. It gave the final glaze a little extra stick. I will definitely make this again. The contrast between the tangy cranberries and slightly sweet sauce was delectable.
Oh I love that vinegar! Totally trying it next time! Thanks Deb
Not sure why this recipe is only rated 3 stars… this is one of my favorites that I have on rotation during the fall and winter months. I’ve been making it since 2018, so I’d give it the ballpark average of having made it more than 25 times. I follow the recipe to a T and it comes out perfectly each time. I do use boneless skinless thighs every time. The complex flavors of the dish are excellently paired well with orzo pasta or rice and always a veggie. My go-tos are roasted cauliflower, garlic green beans, or seasoned edamame beans (shelled). Again, can’t understand why it’s only gotten a 3-star review, which is why I’m posting my own positive(ly delicious) experience. Thanks for the recipe, Lindsay! ♥️
Thanks so much for the feedback Michelle! So glad to hear that you love this recipe as much as we do!
I whipped this up for dinner tonight. I took a chance on making it even though I didn’t have time to marinate the chicken per the recipe. My husband raved about how delicious it was. I made minor alterations to the recipe using 3 boneless skinless chicken breast, doubled the marinade (just poured in the roasting pan to cook in) and used fresh rosemary in place of thyme.
My husband was happy for the extra sauce to pour over his mashed potatoes as well. I will definitely be making this recipe again.
I have a huge bag of cranberries that need to be used. Is there any reason I couldn’t make the marinade and freeze it ?
Yaayy!! So glad you and your husband enjoyed this! Thanks for sharing your alterations…good to know! I don’t see any reason why you couldn’t freeze the marinade, then thaw in the refrigerator overnight the day before you’re wanting to use it. Would love to know how it works out for you so I can update the recipe card with a note about it. Thanks! 🙂
I just made this for Christmas Eve dinner, served with roasted new potatoes and steamed broccoli. I used boneless chicken breasts – still good – but I can see the reason to use bone-in, with skin, chicken pieces. I will try that next time. I will also marinate overnight next time rather than just a few hours. Definitely a keeper!
Thanks for the feedback Carol! Yes, skin on is recommended. But glad it still worked out. <3 Merry Christmas!
I tried this recipe and oh boy, my kids and me loved it so much , Thank you for this and will follow on ur other recipe. Thanks Lindsay
p/s love the chicken with the skin
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How Much thyme do you use. There is no exact amount.
I used 3 or so while baking and then extra to garnish. You may used a sprinkle of dried herbs if that’s all you have. just updated the recipe or ya!
Hello! This is prob a weird question but can I keep it marinating for 48 hours instead of 24?
I think so! I haven’t tried it yet, but the acid in marinades causes meat and poultry tissue to break down after 2 days, so 48 hours should be max.
What would you suggest to replace the maple syrup with to make this meal Whole30 compliant? Would omitting ruin what sounds like a delish chicken? Can a complaint juice work instead? If so how much? I may just have to wait until off round to try this dish. It looks and sounds wonderful!
I know that a few people have used date paste in place of the maple syrup. I have a recipe on my blog for date paste and how to substitute it for whole 30 marinades. It’s super easy. https://www.cottercrunch.com/how-to-make-date-paste/
I’m sure you could find unsweetened cranberry juice as well but it might be too tart. Does that make sense
Thanks so much. Super helpful.
I made this for the first time about 2.5 years ago and ever since then my son’s girlfriend asks for it every year for her special birthday dinner which is this Wednesday! It is so delish and I totally agree about keeping the skin on! YUMMO!!!
At the holidays I always pick up an extra supply of cranberries as they are out of season by April. Cheers!
Oh i love that story! Thank you for sharing this Lynn. Hug your son’s girlfriend for me too. 🙂
Making it tomorrow for her birthday! Only change since last year is now she’s my daughter in law!!!♥️
Oh I love that!! Hugs 🤗
This was a fantastic dish and perfect for a dinner party since the hardest part was the make-ahead marinade, which you can do hours before! And as an added leftover bonus, the flavors are even more amazing the next few days.
I’m so glad you liked it!! I agree, the flavors develop quite nicely?
Oh i love that! Yes, the marinade is the only real work. I agree! But love that you made it ahead of time. thanks Giselle!
Searched high and low today for fresh or frozen cranberries with no luck. Do you think canned sauce would work? Or I did also buy dried cranberries because I noticed someone used those and added a bit of water to rehydrate. Thoughts? I am dying to make this and plan on prepping tonight!
Hey Kim! Yes, canned cranberry sauce works. I know a few people have done that. It’s somewhere in the comments. THis also works well with blueberries. We’ve used that before too. Is it easier to update recipe with those notes as well?
Let me know what you decide!
Thank you Lindsay! I am cooking it for dinner tonight and I did opt for the sauce. Can’t wait! I did see your comments about blueberries/raspberries also. Next time I make it I may try the raspberries!
Yes yes! Let me know how it turns out. And if you try it with another kind of berry, keep me posted!?
It was amazing! I used a can of whole berry sauce, added a little extra maple syrup, a tiny bit of dijon mustard and boneless skinless breasts. My husband can be a bit of a food snob (lol) and he said it was the best chicken he has ever had and my son loved it also! Score! Keeping this as a go too for sure!
I LOVE the addition of the Dijon mustard. Great flavor combo! And I’m so glad your family liked it❤️
I definitely want to try this recipe! Can I make the marinade the night before?
Totally! Let me know if you try it Jenelle!
The way you cook I see as an artist, this dish of yours probably doesn’t dare to eat because it’s so great
Why thank you!! It definitely is fun to style food, that’s for sure:)
Great recipe!! Comes out super juicy and delicious! Made for my holiday party and it was a smash!
Oh yay!! So glad! Thanks for feedback Anna
Used this recipe and a added a few tweaks. Used boneless, skinless chicken thighs, added some fresh chopped rosemary. Didn’t turn chicken as mine didn’t have skin to be browned. Also marinated in a gallon Ziploc and poured onto a foil lined baking tray. Took it to a dinner we had for our weight loss group and it was to die for! Had numerous request for the recipe! Kudos! Awesome recipe I will definitely make again!
That’s awesome Dan! Thank you so much for sharing your tips. I love it!
Super easy and delicious!
Can I use chicken legs?
Sure! THe cook time might vary but it should still work.
Lindsay this was SO GOOD!!! We had a hectic day ahead so I was able to marinate the chicken in the morning and dinner came together so quickly in the evening. I used chicken breasts because that was what I had and even still the chicken was SO TENDER and so, so flavorful!!
Oh i am so glad!! thanks for you feedback jess.
Absolutely mouth-watering! Loving everything about this.
Girl! This looks so good! I love the balsamic flavor with the cranberries. What a good idea!
I loved this with chicken breasts! SO yummy!
This’s such an attracting blog and nice recipe. I will try doing this quinoa tommorrow.
Do you think this would freeze well? Thinking about making it for thanksgiving, and wanted to make it ahead to save time/energy! I’ve made this before and it was a big hit!
I haven’t tried freezing it but I’m sure it would work. Maybe save extra marinade on the side for when you reheat. Then add it on while it’s warm. Does that make sense?
Oh that’s a good idea! I’ll let you know how it compares frozen!
Any way to alter this recipe to use skinless boneless chicken breast or skinless thighs?
sure! it still works, just need to adjust the baking time. Closer to 25 minutes.
I’m going to double or triple this in my LevCrueset roasting pan. Do I need to grease the pan? And would you suggest baking it or putting the oven on convection roast? Thanks!
Oh good questions. You shouldn’t need to grease the pan if you are using chicken with skin on. The fat will help grease it up. I would try convection roast if you are going to double. But keep an eye on it. You may have to place foil on top if the skin starts cooking faster than the internal temperature. Does that make sense?
Can you roast a whole chicken?
Sure, you can try that. It must might take longer.
This balsamic roasted chicken with cranberries looks healthy and delicious, loves it. Thanks for sharing!
So much flavor! So simple to make which always helpful on busy nights!
keep it up
Keep it up!
Such a great recipe. I had never thought this is going to be such an easy job. The one-pan roasted chicken came out good enough for a first timer and was just perfect in the next attempt.
The credit goes to you Lindsay. Your special tips helped me a lot.
OH yay! So glad you enjoyed it Sara
I made this tonight, but I couldn’t find fresh or frozen cranberries in my area (strange, because its a major metropolitan area). I used dried cranberries (50% less sugar) and put a little bit of boiling water on them to re-hydrate them a bit before putting them in the blender for the marinade. It worked out wonderfully, so don’t let the fresh/frozen stop you!
oh that is wonderful Maggie! I love that tip. Thank you for letting us know and giving your feedback. <3
Found this on Pinterest. I made it the same night–so, so, so beyond delicious! I’m going to make this next time I have guests. It was beautiful as well as tasty. I can’t wait to check out the rest of the blog! Thank you for posting this!
Oh I am so so glad Allison! That’s one of our favorites too. Keep me posted on what you try. Happy to help!
This is an excellent recipe! Everyone loved it. Like others, we frequently eat chicken and it was fun to serve chicken thighs with a new flavor profile. Thank you for sharing this dish.
We eat a lot of chicken in my house so always looking for a recipe that is different or a different take then what i am doing. Tried this one and my husband loved it. The presentation looked just like the picture so why wouldn’t you eat the skin. It’s so delicious. I swamped out the Tarmai sauce with Bragg’s liquid Aminos. and used white balsamic vinegar. Turned out excellent. Thank you for the nice change. I will do again.
Hi! I just want to confirm the cooking time. I am using an 8-piece cut-up chicken (breasts, thighs, legs, and wings). I normally roast chicken skin side down for 30 mins at 400 and then skin side up for another 30. I just want to confirm that this only needs to roast 25 minutes skin down, and then 3-4 mins on broil? Help! It’s marinating now but I’m confused about the cook time.
just updated it so it’s more clear. Let me know if this helps! Keep me posted.
steps 8-10:
Bake skin side down first for 25-30 minutes.
Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
Depending on the thickness of your chicken, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just Broil for about 3-4 minutes or until skin is crispy and chicken is cooked evenly inside.
Thos recepie was amazing, the combination of the sweet and sour was to die for , everyone in my house went crazy with it and the combination of the cranberries, balsamic and maple syrup can also be uaed as A salad dresing .
Thank you for aharing
Oh i am so glad!! We love it too. So trying this on salad, yum!
This dish came out perfect for me. I used a little extra maple syrup and I think I mighty try to thicken the marinade up as a gravy for serving next time. ( maybe add more cranberries as they were delicious!) I served this with a warm salad of quinoa/radicchio/cherry/pistachio and it was great together.
Oh that sounds divine!! Let me know if the gravy works. Thanks Amie
Do you cook the cranberries before adding them to be blended or are they whole fresh bagged and just added in?
I used fresh and blended it. You can use frozen and then thaw it out before blending as well. Keep me posted!
I made this dish tonight for dinner with a side of my favorite tabouleh. It was a HIT.
My family loved it and said it was the best chicken they ever tasted. Thank You!
The chicken was tender and we used drippings as “gravy” when we plated it up.
My new favorite.
I made this dish tonight for dinner with a side of my favorite tabouleh. It was a HIT.
My family loved it and said it was the best chicken they ever tasted. Thank You!
The chicken was tender and we used drippings as “gravy” when we plated it up.
My new fave.
oh wonderful robin! So glad! We love it too. The tabouleh sounds perfect to pair.
When do you spoon on the maple syrup mixture if you are using boneless skinless chicken breast?
I would do it after they are cooked and broiled. Just before serving. Does that make sense?
OMG good! Will go into the regular rotation! Think will try with raspberries closer to spring for a change. Bet it would be good on a turkey breast roll too…..so many options to try, so little time.
Wonderful! So glad Donna! Thanks for letting me know.
I love comments from people that have actually made a recipe so that I can decide whether or not to make it. I made this and it was so delicious. Dinner party worthy. Thank you!!
Oh wonderful!! Thanks for reporting back Angela
Hi there, making this for a friendsgiving meal, can I substitute the chicken for Turkey if I fine turkey breasts and legs?
Hi there! I think you could use turkey but maybe keep same size or weight if possible. Should work! Keep me posted
You could also try and double marinade if needed
Thank you, I will let you know how it goes.
Additionally, do you leave the marinade in the pan while baking?
Yes, I usually use all the marinade. YOu might want to line the pan if you do. It can get dirty with the extra marinade once cooked.
Yum! Came across this on Pinterest and made it for my siblings for Sunday night dinner, was enjoyed by everyone! Thank you for the recipe and now I get to enjoy it all week as I made enough for leftovers 🙂
I’m so glad you all enjoyed it Sarah! It’s one of our favs too. Happy leftover eating ??
49% fat!!!! even healthy fats have calories and contribute to heart disease!
Hi Pam. Yes you are right. The lower fat option is do make this skinless. I mention that in the recipe. But thank you for calling it to my attention. I will update nutrition for skinless option it as well.
So perfect because I don’t like turkey lol
That crispy skin Lia awesome
Thanks Lindsay for this fantastic recipe. It is going on my list of favorites. My family loved it, got a lot of compliments:-)
Oh great to hear!
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
I so agree! our chicken is probably double now, yes?
I have all the ingredients to make this today, except fresh cranberries. Can I use dried cranberries as a substitute?
I don’t think the dried cranberries would coat very well or bake with the balsamic glaze, but you never know! Do you have blueberries or blackberries or cherries? I think all those would work! Or make the glaze without the cranberries, then add dried cranberries after it’s cooked. Does that make sense?
Yes, makes perfect sense! I think you’re right that using the dried cranberries afterward as a topping is the better way to go in a pinch. Thanks for the suggestions!
Sure thing! keep me posted!
Wow this looks so good! Would be perfect for a fancy family dinner!
it truly is! great for any time of year. Let me know your thoughts Marina
I think this roasted stuff makes more delightful dish than ever, great blog 🙂
If I’m using boneless skinless chicken breast, do I add the balsamic and maple syrup coating before putting it in the oven, or is that omitted because I’m not broiling the chicken?
I would still do it because it gives extra flavor and juice. But totally up to you. Boneless should cook a little longer I think. Keep me posted! Thanks
This chicken is so easy to prepare and as delicious as it is beautiful . I had saved the recipe to try after Thanksgiving because I always seem to have a partial bag of cranberries leftover and never know quite what to do with them. When I saw this recipe I knew excactly where they were headed. It’s a keeper!
wonderful! so glad you enjoyed Kate!
Hi Lindsay! I made the Cranberry balsamic chicken for dinner last night for my family. Oh my gosh this recipe is amazingly delicious! Definitely a keeper, thanks!
Wonderful! It’s one of our favorite too!
Such a beautiful dish! And a great way to eat cranberries without turkey. I’m kind of over it. 😉
for sure! Thanks Laurel
Do you broil the chicken with the herbs and cranberries in the pan as well? Or do you broil the chicken in a separate pan?
I added the herbs after. But yes, same time as cranberries. Since it’s only a little broil, it’s fine. Keep watch on it just in case. Does that make sense? I’ll make sure to note that in recipe. Thanks!
if you are using dried herbs it shouldn’t be a problem though.
This was delicious but cook time is off for boneless skinless. If you cook in the marinade and there’s some liquid it will take about 35 mins.
Thank you for informing me on that! I will update asap.
Delicious dish! So fancy and yummy.
it’s really easy! promise. And so good!
Does anyone know how to make this into a crockpot recipe?! 🙂
You could definitely make it in crock pot. Unfortunately, I don’t think the skin would be as crispy. But still tasty. Or at least I hope so. I would try making it the same way and placing it in the crockpot for 3 to 4 hours on high. Or five on low and go from there. Maybe start with the chicken skin down for the first hour then flip it. Check the progress after the first hour as well. The cranberries might be a little more cooked but again, still flavorful. Does that make sense? If you try it, keep me posted.
Any time you do something in the crock pot instead of the oven and want that crispy appeal, you just put in the broiler for 5 minutes before serving. 🙂
great tip! Thank you.
This was really good. I used 2 big breasts with the bone & skin, cooked it 40 min and it came out great. Thanks.
i’m trying this in the crockpot now. i’m going to take it out before serving / when it’s cooked and placing it in a pan to crisp the skin as you suggested in the first place. looking forward to dinner tonight!
Excited to hear about how it turns out!:)
This was super easy to make and had tons of flavor. I’ll be making this again!
I”m so glad! it is a fav for sure!
This was really good. I used 2 big breasts with the bone & skin, cooked it 40 min and it came out great. Thanks.
wonderful! So glad!
This looks so festive. Curious if you used boneless chicken ? I can’t tell from pictures but wondering if it would make difference in roasting time.
Hi Kate! Yes, I think you can use boneless. It might have to cooke a little longer, so check on that. Keep the skin on if you can. If you use skinless, it will still be tasty but not crispy. Keep me posted!
This looks INCREDIBLE! I love balsamic vinegar but I never would have thought of pairing it with cranberries!
This looks amazing Lindsay! I just printed it so I can make it within the next week or two!
Thanks, Jessica! Hope you enjoy it as much as I did!
Can’t take how good this looks! 100% will try, I know my family would love it.
Thanks, Michele! Can’t wait to hear what you think after trying this!
Yummy. The one pot appeals to my lazy side and the cranberry to the part of me that wishes it was Thanksgiving/Christmas all year long.
Sounds like we’re kindred spirits! LOL
I am ALL FOR chicken in place of turkey for thanksgiving! Chicken thighs with crispy skin have a special place in my heart! This cranberry balsamic chicken sounds OUT OF THIS WORLD GOOD. I’m licking my lips as I write this lol 😉
It’s really a great option, right?! Thanks, Bethany!
Mmm! Making soon!!
Great! Let me know what you think!
The colors & looks so amazing!!!! I love this time of year!
me too!
Seriously, this is amazing! I love cooking with balsamic vinegar and the chicken + cranberry combo sounds so delicious (not to mention really pretty looking).
Thanks, Meg! This is a one dish meal that tastes as great as it looks! Trust me!
Wow you actually made chicken look appealing to me. Well done. Also you know I love the nutrition nerd stats. Keep ’em coming.
I’ll be happy to keep ’em coming! Haha!!
Oh how I love a good one-pan meal! Great holiday recipe!! The cranberries and thyme look so pretty. 🙂
Thanks, Alia! Hope you’ll give it a try!
Oh my word Lindsay this looks seriously amazing! For real I want to jump into my screen and take a giant bite! Prettiest chicken I ever did see!
Haha!! Someone should invent a way to do that, right?! Thanks, Laura!
Lindsay – this here one pan Balsamic Roasted Chicken is EPICNESS exemplified! Ok ok – am making up words – but seriously hard to get my brain to work when my salivary glands are engaged! 🙂
This is wonderful – loving the skin on – so much flavor – perfect for a holiday table, dinner table or even coffee table no?!
haha yes! let’s make up words. I’m all for that and you coming for dinner! please!
Ohhhh momma this chicken looks amazing! I could definitely eat this year-round and I’m loving how simple it is to prepare. Bring on that balsamic!
Yes, this is a chicken dish that will be great any time of the year! Thanks, Julia!
Everything I could want in a chicken 🙂
Thanks, Rebecca! Hope you give it a try!
What a wonderful combo of flavors! I just made something similar with Dijon instead of tamari. Need to try this pronto. I’m thinking of trying it in the crockpot.
Yes, this is so flavorful! Let me know how it turns out for you Megan!
I was thinking the same thing! Has anyone tried it in the crockpot?
Thank you for reminding me to take the chicken out of the freezer to thaw for dinner. 😉
I just pinned this to try to Turkey Day. I can’t stand roasted turkey, so I’m always looking for other ideas for dinner. I love the tamari add! Sweet and salty is my jam.
Thanks, Laura! Hope you enjoy this as much as we do!
Ps we’re invited for thanksgiving this year, right? I’ll bring the bourbon
Cranberry and balsamic are a match made in heaven. And I love roasted turkey. As long as whoever is cooking it doesn’t kill it and dry it out. But then the same can be said for chicken, right?
Yes, you’re definitely right about that!
What would be some good side ideas to compliment this outside of a thanksgiving day meal?
I would serve with some green beans or asparagus and a pilaf or roasted potatoes. I can send you some of my recipes if you’d like.
I have all the ingredients and ready to prep for tomorrow night. Am hosting a friendsgiving . I need it something easy and delicious, plus am not ready to take on a whole turkey. Am pairing my dish with rosemary and honey carrots. Any suggestions on a dessert?
send you an email. Did you get it? I would go for my sweet potato pie. the crust free one. SO easy!
I made this dish for a belated Thanksgiving feast with my family. I doubled the recipe because we had a larger group. It turned out perfect! I was so nervous because I was bringing the main event. 🙂
I made this dish for a belated Thanksgiving feast with my family. I doubled the recipe because we had a larger group. It turned out perfect! I was so nervous because I was bringing the main event. 🙂
Try to post a picture because it was so pretty but for some reason was unable to.
Oh I am so glad! thanks for letting me know Lori! Keep me posted on future recipes. YAY! Happy HOlidays!