This One Pan Cranberry Balsamic Roasted Chicken is a savory-sweet masterpiece that balances juicy chicken, tart cranberries, and rich balsamic glaze, all roasted to perfection in one dish for easy cleanup.

Why You’ll Love This Recipe

With its golden-crisp chicken skin, vibrant pops of roasted cranberries, and a glossy balsamic-maple drizzle, this dish brings together flavors that feel both festive and comforting. It’s weeknight-simple yet elegant enough for a special dinner.

One Pan Cranberry Balsamic Roasted Chicken

Few dishes manage to deliver such bold flavor with so little effort as this one-pan roasted chicken. It captures the essence of comfort food while delivering the elegance of something you might serve for a holiday dinner. The way the cranberries burst and soften as they roast, releasing their tangy juice, feels like a natural pairing with the tender chicken.

Cranberries bring a natural tartness that pairs beautifully with the deep, slightly sweet tang of balsamic vinegar. This pairing is elevated with maple syrup, which not only balances the sharpness but also caramelizes during roasting, creating a beautiful glaze. The combination of these flavors makes every bite layered with complexity.

Maple syrup smooths out the sharper notes of the cranberries, creating harmony in the dish. It also helps create a golden, slightly sticky coating on the chicken skin that is deeply satisfying to bite into. As the skin crisps under the broiler, it develops a texture that contrasts perfectly with the juicy, tender meat inside.

Roasting chicken on the bone keeps it juicy and locks in its natural flavors. The bone acts as a heat conductor, ensuring the meat cooks evenly while staying succulent. This method also allows the chicken to absorb the surrounding flavors from the cranberries, balsamic, and herbs.

Fresh thyme and Italian herbs provide aromatic depth, giving the dish a warm, inviting scent that fills the kitchen as it cooks. These herbs not only enhance flavor but also bring a rustic charm to the presentation. It’s the kind of aroma that draws everyone to the table before dinner is even served.

The beauty of this recipe lies in its simplicity — minimal prep, one pan, and maximum flavor. There’s something satisfying about knowing you can create such a stunning dish without having to wash multiple pots and pans. It’s proof that great food doesn’t have to be complicated.

The marinade is key here: a blend of cranberries, olive oil, tamari sauce, maple syrup, and balsamic vinegar infuses the meat with sweet-savory complexity. The longer you let the chicken rest in the marinade, the more pronounced and rounded the flavors become.

Marinating even for just 30 minutes makes a noticeable difference, but overnight transforms the chicken into a true flavor bomb. This process gives the meat time to absorb not only the seasonings but also the natural fruitiness of the cranberries.

Baking the chicken skin-side down first allows the meat to soak in juices before crisping up the skin at the end. This technique ensures the skin doesn’t dry out and that the seasoning on top remains vibrant when it’s time to serve.

The broil finish caramelizes the maple-balsamic glaze, giving each bite a sweet crunch that’s impossible to resist. This final step also deepens the color of the chicken, making it look as good as it tastes.

This recipe adapts easily — use chicken thighs for rich, full flavor or chicken breasts for a leaner option. It’s versatile enough to suit your preferences without sacrificing taste.

You can add seasonal vegetables like brussels sprouts, carrots, or squash to the pan for a complete meal. These vegetables roast alongside the chicken, absorbing the same flavorful juices and becoming tender and caramelized.

The sauce that collects in the pan is liquid gold — spoon it generously over the chicken before serving. It’s a mix of savory juices, sweet glaze, and tangy cranberry essence that brings all the elements together.

Leftovers reheat beautifully, and the flavors deepen by the next day. This makes it an excellent make-ahead option for busy weeks or for serving to guests.

Whether for a holiday table or an easy Sunday dinner, this chicken will impress with minimal effort. It’s a recipe that proves simple ingredients can come together to create something extraordinary.

Servings

4 servings

Time

• Prep Time: 15 minutes
• Marinating Time: 30 minutes to overnight
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus marinating)

Ingredients

• 2.5 lbs bone-in, skin-on chicken thighs or breasts (about 4-6 pieces)
• 2 tbsp olive oil
• 2 tbsp tamari sauce or gluten-free soy sauce
• 1/3 cup fresh cranberries (for marinade)
• 2 tbsp maple syrup (for marinade)
• 1/4 cup balsamic vinegar (for marinade)
• 2 garlic cloves, minced
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/3 to 1/2 cup fresh cranberries (for roasting)
• 1 tbsp maple syrup (for glaze)
• 1 tbsp balsamic vinegar (for glaze)
• 3-4 sprigs fresh thyme
• 1/2 tsp dried Italian herbs (optional)

Instructions

1. Pat chicken dry and place in a baking dish.
2. In a blender, combine 1/3 cup cranberries, olive oil, tamari sauce, 2 tbsp maple syrup, 1/4 cup balsamic vinegar, garlic, salt, and pepper. Blend until smooth.
3. Pour marinade over chicken, coating evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
4. Preheat oven to 375°F.
5. Arrange marinated chicken in the baking dish skin-side down. Scatter extra cranberries, thyme, and Italian herbs around.
6. Roast for 22 minutes.
7. Flip chicken skin-side up. Mix 1 tbsp maple syrup with 1 tbsp balsamic vinegar and brush over skin.
8. Roast for another 13 minutes.
9. Switch oven to broil and cook for 5 minutes, or until skin is crispy.
10. Remove from oven and spoon pan juices over chicken before serving.

Tips

• Use fresh cranberries for the best texture; frozen work too but may release more liquid.
• For richer flavor, marinate overnight.
• Add root vegetables to the pan to make it a complete meal.
• Keep a close eye during broiling to avoid burning.