One Pan Cranberry Balsamic Roasted Chicken (Paleo

• Gluten free

• Meat

  • 2 1/2 lbs Chicken thighs or breasts with
  • 1 tbsp Maple syrup and balsamic vinegar mixed together to coat chicken during roasting

• Produce

  • 1/3 cup Cranberries, fresh
  • 1/3 cup Cranberries
  • 2 Garlic cloves
  • 1 sprinkle Italian herbs, dried
  • 1 Thyme, fresh

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tbsp Maple syrup
  • 2 tbsp Tamari sauce or gluten free soy sauce

• Baking & Spices

  • 1/4 tsp Black peppers
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on cottercrunch.com

Description

Ingredients

• 2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
• fresh thyme
• a sprinkle of dried Italian herbs (optional)
• 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
• 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
• 1/3 cup cranberries
• 2 tbsp olive oil
• 2 tbsp tamari sauce or gluten free soy sauce
• 2 tbsp maple syrup
• 1/4 cup balsamic vinegar
• 1/4 tsp sea salt
• 1/4 tsp black peppers
• 2 garlic cloves (or 1 tsp minced)

Directions

• Clean your chicken then place in a roasting or baking dish. Set aside.
• Next prepare your marinade.
• Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
• Pour this over the chicken thighs, coating evenly.
• Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
• Once marinaded, preheat oven to 375F.
• Remove chicken from fridge.
• Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
• Bake skin side down first for 22 minutes.
• Remove and turn skin side up. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
• Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
• Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.
• Updated If using boneless chicken, cooking time will be around 35 minutes total.
• After thoroughly cooked, remove from oven.
• Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
• Serve with the roasted cranberries on top and any extra fresh herbs desired.