Roasted Cranberry Balsamic Chicken
1+ hour(s) to prepare serves 4
2 1/2 pounds chicken thighs (with or without skin), seasoned with salt and pepper
1/2 cup fresh cranberries
2 sprigs rosemary, stems removed, minced
1 tablespoon balsamic vinegar
1 tablespoon honey
1/3 cup fresh cranberries
1/4 cup balsamic vinegar
3 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 1/2 tablespoons low-sodium soy sauce
Kosher salt and freshly ground pepper, to taste
Place marinade ingredients (1/3 cup cranberries, balsamic vinegar, 3 cloves garlic, olive oil, honey and soy sauce) in the bowl of food processor and pulse until finely ground and combined.
Transfer marinade to a large plastic bag and add chicken. Squeeze out excess air, then seal bag. Refrigerate for at least 2 hours, or overnight.
When ready, preheat oven to 375º F.
Place chicken (skin side down) in a large baking dish, then top with 1/2 cup cranberries and minced rosemary.
Whisk honey and balsamic vinegar together, then pour that over the chicken.
Place baking dish in oven and bake for 20 minutes, then turn chicken over and cook for another 20 minutes, or until chicken is cooked through. Broil for 5 minutes, or until skin is crispy.
Remove from oven and serve hot.