Roasted balsamic chicken with cranberries is a quick and easy weeknight dinner perfect for cozy fall and winter nights. This sheet pan meal is made with flavourful, succulent and tender boneless chicken thighs marinated in a delicious sweet and tangy balsamic marinade and is roasted with red onions and cranberries for the most amazing flavour. The best part? This 30-minute dinner is so easy to prep and even quicker to eat if you marinate the chicken in advance. You will not believe how much flavour is packed into one dish with so little prep.
Ingredients
You will need a few ingredients to make this meal, and chances are that you will have most of them stocked up already.
- chicken thighs - I used boneless chicken thighs. You can also use bone-in thighs but the cook time will be slightly longer at about 30 minutes. Check for doneness using a meat thermometer. It will be done once it reads 165 F.
- chicken marinade - made with balsamic vinegar, olive oil, red wine vinegar, honey, salt and pepper. This marinade adds the perfect sweet and tangy flavour to perfectly roasted chicken thighs.
- red onion
- cranberries - I used fresh cranberries, but you can also use frozen. So while you might not have cranberries in your kitchen all year round, there's a good chance that during the holiday season you've got some leftover bags in the freezer that need to be used up. Here's your chance to turn them into something unexpected and unforgettable.
- tarragon - if you don't have tarragon, you can switch it up with your favourite herbs - oregano, thyme, rosemary, whatever you've got.
You will also need a mixing bowl, quarter sheet baking pan and meat thermometer.
How to Make the Best Roasted Balsamic Chicken with Cranberries
- Marinate the chicken thighs: In a medium mixing bowl, combine balsamic vinegar, 2 tablespoons olive oil, red wine vinegar, honey, salt, and pepper, and stir to combine. Add chicken thighs to the marinade, then toss to combine. Cover the bowl and refrigerate for 30 minutes to marinate, up to overnight.
- Assemble the sheet pan: Coat a rimmed baking sheet with remaining 2 tablespoons olive oil. Then, add red onions in an even layer, and scatter chicken thighs between them, pouring the extra marinade on top of the onions. Add the cranberries and place a few sprigs of fresh tarragon on top.
- Roast: Roast in a 425F preheated oven for 20 to 25 minutes, or until juice from chicken run clear (when thickest part of the thigh reads at least 165 F on a meat thermometer).
How to store: Transfer any leftovers into an airtight container with the juices from the pan, and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
How to Serve Balsamic Chicken with Cranberries
I like to serve this roasted balsamic chicken with cranberries with a side of creamy mashed potatoes or creamy garlic mashed cauliflower to soak up the delicious pan drippings, and a big salad to add some green and complete the meal.
Some other side dishes that would be great with this are sautéed garlic green beans, easy roasted cauliflower, and air fryer baby potatoes.
More Sheet Pan Chicken Recipes
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Sheet Pan Balsamic Chicken and Vegetables
- Tandoori Chicken Sheet Pan Dinner
- Sheet Pan Curry Chicken and Vegetables
- Soy Glazed Chicken Thighs
- Sheet Pan Chicken Fajitas
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Recipe
Roasted Balsamic Chicken with Cranberries
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Roasted balsamic chicken with cranberries is a quick and easy 30-minute weeknight dinner made with tender chicken thighs in a sweet and tangy marinade.
Ingredients
- ¼ cup balsamic vinegar
- 4 tablespoons olive oil, divided
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 chicken thighs, boneless
- 1 red onion, thinly sliced
- ½ cup cranberries, fresh or frozen
- 4-6 sprigs tarragon
Instructions
- In a medium mixing bowl, combine balsamic vinegar, 2 tablespoons olive oil, red wine vinegar, honey, salt, and pepper, and stir to combine.
- Add chicken thighs to the marinade, then toss to combine. Cover the bowl and refrigerate for 30 minutes to marinate, up to overnight.
- Preheat oven to 425 F.
- Coat a rimmed baking sheet with remaining 2 tablespoons olive oil. Then, add red onions in an even layer, and scatter chicken thighs between them, pouring the extra marinade on top of the onions. Add the cranberries and place a few sprigs of fresh tarragon on top.
- Roast for 20 to 25 minutes, or until juice from chicken run clear (when thickest part of the thigh reads at least 165 F on a meat thermometer).
- Serve immediately.
Notes
How to use bone-in chicken thighs: You can use bone-in thighs but the cook time will be slightly longer at about 30 minutes. Check for doneness using a meat thermometer. It will be done once it reads 165 F.
How to store: Transfer any leftovers into an airtight container with the juices from the pan, and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Roasted
- Cuisine: American
Jyothi (Jo) says
That chicken with cranberries looks so festive. I bet the guests would love it all the way. Absolutely love all the flavors there
Sam | Ahead of Thyme says
Thanks Jo! The guest definitely love it!
Analida Braeger says
I love the astringent taste of balsamic when roasted with chicken. It sets a perfect balance of savory, sweet, and sour. It's delightful. I love the addition of sweet cranberries too. Thanks for sharing.
Sam | Ahead of Thyme says
I couldn't agree more! Glad you liked the post! 🙂
Aleta says
Whoa this recipe looks incredible. The marinade? Finger lickin' delish! Balsamic vinegar and red wine vinegar are two of my favourite things in the whole world, I can't wait to give this recipe a try!
Sam | Ahead of Thyme says
Thanks! Let me know how you like it! 🙂
Sherri says
I love all the flavors in this dish, especially the addition of the cranberries. Easy to make dinners like this are a must-have this time of year!
Sam | Ahead of Thyme says
Thanks, Sherri! Glad you enjoyed the recipe!
Gloria says
This would be the perfect holiday meal for a few people. A great way to enjoy something festive without all the work of the traditional Christmas dinner. Love the flavors and the presentation too.
Sam | Ahead of Thyme says
Thanks, Gloria! Let me know if you try it! 🙂
Elaine Benoit says
Mmmm. This dish looks outstanding!! I love how easy it is and how delicious it looks. I love using cranberries in unexpected ways and I can't wait to make this!!!
Sam | Ahead of Thyme says
Thanks, Elaine! Let me know how you like it! 🙂