Roasted Balsamic Chicken with Cranberries
Roasted balsamic chicken with cranberries is a simple and comforting dinner, ideal for chilly fall and winter evenings. This sheet pan recipe features tender, juicy boneless chicken thighs marinated in a sweet and tangy balsamic blend, then roasted alongside red onions and cranberries for incredible depth of flavor. Ready in just 30 minutes, it’s even more convenient if you marinate the chicken ahead of time. With minimal prep, this dish delivers a surprising amount of flavor in every bite.
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.
Nutrition
Calories: 400kcalCarbohydrates: 24.9gProtein: 30gFat: 20.4gCholesterol: 140.1mgSodium: 730mgSugar: 20.1gVitamin C: 3.3mg
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