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SideChef
Recipes
Gluten-Free
Baked Chicken Thighs in Cranberry Balsamic Marinade

12 INGREDIENTS • 6 STEPS • 40MINS

Baked Chicken Thighs in Cranberry Balsamic Marinade

Recipe
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 served with Bob Evans Original Mashed Potatoes.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
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 served with Bob Evans Original Mashed Potatoes.
40MINS
Total Time
$3.48
Cost Per Serving
Ingredients
Servings
4
us / metric
Mashed Potatoes
1 pckg
(24 oz)
Bob Evans Original Mashed Potatoes
Boneless, Skin-On Chicken Thigh
4
Boneless, Skin-On Chicken Thighs
Balsamic Vinegar
4 Tbsp
Balsamic Vinegar
Olive Oil
4 Tbsp
Olive Oil, divided
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
Honey
1 tsp
Honey
Salt
1 tsp
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Red Onion
1
Red Onion, thinly sliced
Whole Berry Cranberry Sauce
1 can
(14 oz)
Whole Berry Cranberry Sauce
Herbes de Provence
3 Tbsp
Herbes de Provence
Fresh Rosemary
2 sprigs
Fresh Rosemary
optional
Nutrition Per Serving
VIEW ALL
Calories
730
Fat
30.9 g
Protein
36.0 g
Carbs
77.9 g
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Baked Chicken Thighs in Cranberry Balsamic Marinade
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

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.
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
In a medium mixing bowl, combine Balsamic Vinegar (4 Tbsp), Olive Oil (2 Tbsp), Red Wine Vinegar (1 Tbsp), Honey (1 tsp), Herbes de Provence (3 Tbsp), Salt (1 tsp), and Ground Black Pepper (as needed), and stir to combine.
step 3
Add Boneless, Skin-On 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 Bob Evans Original Mashed Potatoes (1 pckg).
step 6 Optionally, garnish with Fresh Rosemary (2 sprigs) and serve with Bob Evans Original Mashed Potatoes (1 pckg).
Tags
Gluten-Free
Shellfish-Free
Dinner
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