Balsamic Roasted Cranberry Chicken Recipe

• 份量: 5 servings
• 准备时间: 35 minutes
• 总时间: 1 hour 10 minutes

配料

1/3 cup fresh cranberries or previously frozen and thawed

2 Tablespoons extra virgin olive oil

2 Tablespoons maple syrup

1/4 cup balsamic vinegar

1 teaspoon minced garlic (about 1 clove)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 1/2 pounds bone in, skin on chicken thighs (4 to 6 chicken thighs) *see notes for substitutes

1/2 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

步骤

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.

营养

• 每份大小: 5 oz chicken with skin a
• 卡路里: 355
• 总脂肪: 25g
• 饱和脂肪: 5g
• 钠: 390mg
• 总碳水化合物: 12.4g
• 膳食纤维: 1.3g
• 总糖: 10g
• 蛋白质: 22.5g