Baked Chicken Thighs in Cranberry Balsamic Marinade
Roasted balsamic chicken with cranberries is a quick, 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 roasted with red onions and cranberry sauce for the most amazing flavor. You will not believe how much flavor is packed into one dish with so little prep!
Author: SideChef Everyday
Boneless, Skin-On Chicken Thighs
Red Wine Vinegar
Ground Black Pepper
, thinly sliced
Whole Berry Cranberry Sauce
Herbes de Provence
Preheat the oven to 425 degrees F (220 degrees C).
In a medium mixing bowl, combine Balsamic Vinegar (1/4 cup), Olive Oil (2 Tbsp), Red Wine Vinegar (1 Tbsp), Honey (1 tsp), Herbes de Provence (3 Tbsp), Salt (1 tsp), and Ground Black Pepper (1/4 tsp), and stir to combine.
Add Chicken Thighs (4) to the marinade, then toss to combine.
Coat a rimmed baking sheet with the remaining Olive Oil (2 Tbsp). Then, add Red Onion (1) in an even layer, and scatter chicken thighs between them, pouring the extra marinade on top of the onions. Add the Whole Berry Cranberry Sauce (1 can) scattered over the top.
Roast for 20 to 25 minutes, or until the juice from the chicken runs clear (when the thickest part of the thigh reads at least 165 degrees F (75 degrees C) on a meat thermometer).
Optionally, garnish with Fresh Rosemary (2 sprigs) and serve with Mashed Potatoes (to taste), if desired.
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, or in the oven at 300 degrees F (150 degrees C) for 10 minutes.
Nutrition Per Serving
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