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Balsamic Roasted Cranberry Chicken Recipe

Hi, this is Jessica P. If your New Year's resolution was to eat healthy and great tasting food, then you are in luck. Today I will be sharing a great recipe for Balsamic Roasted Cranberry Chicken.

   Chicken has some great health benefits; it promotes heart health, helps build muscle tone, provides vitamins and minerals to your brain, and strengthens bones. Balsamic vinegar also has great health benefits; it promotes healthy digestion, may reduce blood sugar, reduces acid reflux, lowers blood pressure, and lowers cholesterol. Olive oil has great health benefits as well; it contains a large amount of antioxidants, can reduce inflammation, and protects against heart disease.

Prep Time: 35 minutes

Cook Time: 35 minutes

Category: Main, Dinner

Cook Method: Oven

Cuisine: American


Nutrition Information

Serving Size: 5 oz. of chicken with skin and sauce.

Calories: 355

Sugar: 10g

Sodium: 390mg

Fat: 25g

Saturated Fat: 5g

Carbohydrates: 12.4g

Fiber: 1.3g

Protein: 22.5g



For Marinade

1/3 cup fresh cranberries, or previously frozen and thawed

2 Tablespoons Stonehouse California Olive Oil Extra Virgin House Blend

2 Tablespoons Stonewall Kitchen Maine Maple Syrup

1/4 cup Stonewall Kitchen Aged Balsamic Vinegar

1 teaspoon minced garlic (about 1 clove)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

For the cranberry chicken

2 1/2 pounds bone in, skin on chicken thighs (~4 to 6 chicken thighs)

1/2 cup–1 cup fresh cranberries, previously frozen and thawed

1 Tablespoon each of Maine maple syrup and aged balsamic vinegar mixed together to coat chicken during roasting

Topping: fresh thyme leaves or dried herbs


Add the marinade ingredients to a food processor or blender, and blend until smooth.

2. In a bowl (or Ziploc bag), coat the chicken thighs in the marinade.

3. Cover and place in the fridge to marinate for 30 minutes or up to 24 hours. (Marinating overnight creates great flavor!)

4. Once marinated, preheat the oven to 375 F.

5. Remove the chicken from the fridge and sprinkle with the desired amount of cranberries before baking. Bake uncovered, skin side down, for 25–35 minutes, depending on the size of the chicken thighs.

6. Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.

7.  Depending on the thickness of your chicken thighs, either bake a little longer, skin side up, or then broil. Or if the chicken is almost done and not pink, skip the extra baking and just broil for 2-3 minutes, or until the skin is crispy and the chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165 F.

8. Remove the cooked chicken from the oven and let it rest for 5 minutes before serving. 

9. When plating, spoon the pan sauce over each chicken thigh, then sprinkle with fresh thyme leaves and a dash of black pepper.


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Thank you for reading my blog and joining in on this recipe. I hope you all enjoy the balsamic roasted chicken. I'm sending you all good vibes on your road to healthy eating this year.

Bon Appetit! -Jessica P.


Posted by Fran H

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1 comment

  • Great job, Jess! Sounds delicious. We should make it together!

    Hope Philips on

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