Roasted Balsamic Chicken with Cranberries

Roasted Balsamic Chicken with Cranberries

Roasted Balsamic Chicken with Cranberries

Ingredients

  • 1/4 cup balsamic vinegar
  • 4 tablespoons olive oil, divided
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 chicken thighs
  • 1 red onion, thinly sliced
  • 1/2 cup cranberries (fresh or frozen)
  • 4-6 sprigs tarragon

Instructions

  1. Preheat oven to 425 F. 
  2. In a small bowl, mix together balsamic vinegar, 2 tablespoons olive oil, red wine vinegar, honey, salt, and pepper.
  3. Add chicken thighs to the marinade, then toss to combine and refrigerate for 30 minutes. 
  4. Coat a rimmed baking sheet with remaining 2 tablespoons olive oil. Add red onions, then scatter chicken thighs between them, pouring the extra marinade on top of the onions. Pour on the cranberries. Place a few sprigs of fresh tarragon on top,
  5. Roast for 20 to 25 minutes, or until juice from chicken run clear (when thickest part reads at least 165 F on a meat thermometer). Serve immediately. 

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