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
- 1/4 cup balsamic vinegar
- 4 tablespoons olive oil, divided
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 chicken thighs, boneless
- 1 red onion, thinly sliced
- 1/2 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