Ingredients
The following ingredients have 4 Servings
- 2 1/2 pounds chicken thighs (with or without skin), seasoned with salt and pepper
- 1/2 cup fresh cranberries
- 2 sprigs rosemary, stems removed, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- Marinade:
- 1/3 cup fresh cranberries
- 1/4 cup balsamic vinegar
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 1/2 tablespoons low-sodium soy sauce
- kosher salt and freshly ground pepper, to taste
Instruction
- Place marinade ingredients (1/3 cup cranberries, balsamic vinegar, 3 cloves garlic, olive oil, honey and soy sauce) in the bowl of food processor and pulse until finely ground and combined.
- Transfer marinade to a large plastic bag and add chicken. Squeeze out excess air, then seal bag. Refrigerate for at least 2 hours, or overnight.
- When ready, preheat oven to 375º F.
- Place chicken (skin side down) in a large baking dish, then top with 1/2 cup cranberries and minced rosemary.
- Whisk honey and balsamic vinegar together, then pour that over the chicken.
- Place baking dish in oven and bake for 20 minutes, then turn chicken over and cook for another 20 minutes, or until chicken is cooked through. Broil for 5 minutes, or until skin is crispy.
- Remove from oven and serve hot.
