Go Back

One Pan Cranberry Balsamic Roasted Chicken

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.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings 4

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
 

  • Pat chicken dry and place in a baking dish.
  • 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.
  • Pour marinade over chicken, coating evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  • Preheat oven to 375°F.
  • Arrange marinated chicken in the baking dish skin-side down. Scatter extra cranberries, thyme, and Italian herbs around.
  • Roast for 22 minutes.
  • Flip chicken skin-side up. Mix 1 tbsp maple syrup with 1 tbsp balsamic vinegar and brush over skin.
  • Roast for another 13 minutes.
  • Switch oven to broil and cook for 5 minutes, or until skin is crispy.
  • Remove from oven and spoon pan juices over chicken before serving.

Notes

  • 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.