Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Add
Chicken Thighs (4)
to the marinade, then toss to combine.
Step 4
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.
Step 5
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).
Step 6
Optionally, garnish with
Fresh Rosemary (2 sprigs)
and serve with
Mashed Potatoes (to taste)
, if desired.
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