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Sweet, savory, and oh-so-tender and juicy, this Balsamic Roasted Cranberry Chicken Recipe is a sweet and savory dinner perfect for the holidays. Made with fresh cranberries, hearty chicken thighs, and plenty of flavor, it can be made in the oven or air fryer in minutes. Pair it with all your favorite gluten free sides for a complete meal you’ll love!
Your New Favorite Holiday Recipe
I have a confession. I don’t like turkey. GASP! It’s blasphemy, I know, especially around the holidays. Don’t get me wrong, I love a warm bowl of turkey sweet potato chili or green chile turkey tacos. However, traditional roasted turkey just doesn’t do it for me. That said, during the holidays we still serve a big bird, but it usually takes the form of my Instant Pot Whole Chicken or everyone’s favorite, this balsamic roasted cranberry chicken dish recipe!
A Cotter classic, this recipe has been a family and reader favorite for years, and for good reason! Made with bright cranberries, simple ingredients, and tender chicken, it’s not only picture-worthy and perfect for Instagram, but it’s also easy to make and unbelievably tasty. One bite, and you’ll find yourself whipping it up for Christmas dinner, holiday parties, weekly meal prep, and everything in between!
Allergy Friendly Ingredients for Cranberry Chicken and Marinade
What sets this cranberry chicken apart from other chicken recipes is the use of seasonal ingredients and our cranberry marinade!
- Cranberries – Used to add natural sweetness to both the marinade and the chicken, cranberries are also a great source of vitamin C, and antioxidants, and can help improve digestion.
- Olive Oil – Forms the base of the marinade, locking in flavor and providing a boost of omega fats.
- Maple Syrup – A natural sweetener, maple syrup helps bring out the flavor of the cranberries and is used to coat the chicken, locking in moisture while it roasts.
- Balsamic Vinegar – Combined with maple syrup, balsamic vinegar keeps the chicken extra tender. Not to mention, it can also help improve blood circulation, lower cholesterol, and promote better digestion! (Source)
- Garlic – The savory flavor of garlic balances out the sweetness of the rest of the ingredients, making for a well-rounded dish. It can also help boost your immune system, lower blood pressure, lower cholesterol levels, and more. (Source)
- Chicken Thighs – The key to creating extra juicy and delicious cranberry chicken is to use skin-on, bone-in chicken thighs. A great source of heart-healthy unsaturated fats, the skin is what locks in the moisture and creates the irresistible crispy exterior. It’s also rich in vitamin K, which is a nutrient we often overlook!
- Herbs – Fresh thyme leaves or dried herbs are sprinkled on top of the finished chicken for a beautiful presentation and herbaceous flavor.
How to Make the Best Balsamic Roasted Cranberry Chicken
Unlike a Thanksgiving turkey or Christmas ham that requires a lot of prep work and a lot of “babysitting” while it cooks, this cranberry chicken recipe is pretty hands-off. That means you can pop it in the oven and get to work on your favorite sides like dairy free mashed potatoes and gluten free stuffing salad!
ONE PAN CRANBERRY BALSAMIC ROASTED CHICKEN
We’ll walk you through how to make the oven method (see video above) and a new air fryer method we added below!
Oven Method
- Create the marinade. Add all of the marinade ingredients to the bowl of a food processor or high-speed blender, and pulse until smooth.
- Marinate the chicken. Coat the chicken thighs with the cranberry marinade, and let it sit in the fridge for at least 30 minutes or up to overnight. The longer it marinates, the more flavorful your chicken will be!
- Bake. Arrange the chicken skin side down on a baking pan, and sprinkle more cranberries on top. Then, bake for 25-25 minutes, depending on the size of your chicken thighs. Flip the chicken over, and brush extra maple syrup and olive oil on top. Continue to cook the chicken until it reaches an internal temperature of 165° Fahrenheit.
- Broil. Once the chicken is fully cooked, let it broil until the skin is crispy. Be careful not to overcook!
- Serve. Spoon extra marinade over the cranberry chicken, sprinkle it with herbs and a pinch of pepper, and serve warm.
Air Fryer Method
Follow the recipe as listed, marinating the cranberry chicken. Then, instead of baking it in the oven, preheat your air fryer to 400° Fahrenheit. Cook the chicken alone (without the additional cranberries) for 13-15 minutes or until the chicken is fully cooked, flipping halfway through. Just be sure to baste the chicken with more cranberry sauce when you flip it over to help prevent it from drying out!
Tips and Tricks for Success
Use Fresh Cranberries. For the best results, we recommend using fresh cranberries. Or, be sure to let thawed varieties thaw in the fridge before use. Otherwise, your marinade will be too watery, and the flavor won’t be quite as strong.
Adjust the Cooking Time. Depending on the cut of chicken used and its size, your chicken may take more or less time to cook. So, be sure to keep an eye on it in the oven, and use a meat thermometer to ensure it is fully cooked.
Let the Chicken Rest. You’ll want to be sure to let the chicken rest for at least 5 minutes before slicing into it. This will allow the juices to redistribute, making your chicken tender and juicy.
Bonus Tips & Variations from Our Readers
I used cranberry pear white balsamic vinegar and subbed local honey for the maple syrup. It gave the final glaze a little extra stick.
I took a chance on making this even though I didn’t have time to marinated the chicken per the recipe. I made minor alterations, using 3 boneless skinless chicken breasts, doubled the marinade (just poured in the roasting pan to cook in), and used fresh rosemary in place of thyme.
I used a whole can of berry sauce and added a little extra maple syrup, a tiny bit of dijon mustard, and boneless skinless breasts.
I used dried cranberries (50% less sugar) and put a little bit of boiling water on them to rehydrate them before adding them to the blender for the marinade.
Make Ahead and Storage Tips
Not only is this balsamic roasted cranberry chicken guaranteed to knock the socks off your guests when served fresh, but it’s also an awesome option to make ahead of time and store for later. That means you can prep your holiday meal in advance!
To Make Ahead: Prepare the cranberry marinade, and let the chicken soak until the next day. Then, just pop it in the oven, and it’s ready in no time.
To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: Once cooled, transfer your cranberry chicken to a freezer-safe container or sealable bag, and keep it frozen for up to 3 months.
To Reheat: To serve, let frozen leftovers thaw in the fridge overnight. Then, warm them in the microwave, covered in a skillet over medium-low heat, or covered in the oven. You could also place them in a slow cooker to keep them warm for a holiday feast!
Note: If your sauce seems a bit dry, add a splash of water or broth to help freshen it up.
Serving Suggestions
This cranberry chicken recipe pairs amazingly well with all your favorite holiday sides like green bean casserole, baked pears with vegan stuffing, rice pilaf with gluten free orzo, and baked cauliflower mac and cheese!
However, it also makes for an easy weeknight dinner with basic sides like rice, quinoa, sweet potato tots, and massaged kale salad.
Frequently Asked Questions About Cranberry Chicken
Can I use frozen cranberries?
If you can’t find fresh cranberries, frozen can be used in their place. Just make sure to let them thaw completely.
Can I use a different fruit?
We haven’t tried it, but blueberries or cherries should also work. Or, just make our superfood baked salmon instead!
Can I use chicken breast instead?
If you want to lighten up the fat and calories in this recipe, you can absolutely use boneless skinless chicken breasts. BUT you’ll need to reduce the roasting time. While the meat will still be delicious, it’s also important to note that it won’t be nearly as crispy and juicy.
Can I use turkey instead of chicken?
Yes, this cranberry chicken recipe will work with any other neutral-tasting protein including turkey or fish. Just create the marinade, as usual, swap out the chicken for whatever protein you like best, and be sure to adjust the cooking time as needed.
More Holiday-Inspired Meals You’ll Love
Whether you’re building a holiday menu or looking for tasty gluten free comfort food dinner, we’ve got plenty of recipes for you!
- Broiled Lamb Chops with Mint Chimichurri Sauce
- Slow Cooker Gluten Free Meatballs with Cranberry Sauce
- One-Pot Orange Honey Garlic Roasted Chicken
- Maple Bourbon Glazed Salmon
Balsamic Roasted Cranberry Chicken Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 37 reviews
- Author: Lindsay Cotter
- Total Time: 1 hour 10 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Sweet, savory, and oh-so-tender and juicy, this Balsamic Roasted Cranberry Chicken Recipe is a sweet and savory dinner perfect for the holidays. Made in the oven or air fryer in minutes.
Ingredients
Units Scale
Marinade
- ⅓ cup fresh cranberries or previously frozen and thawed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons maple syrup
- ¼ cup balsamic vinegar
- 1 teaspoon minced garlic (about 1 clove)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Cranberry Chicken
- 2 ½ pounds bone in, skin on chicken thighs (4 to 6 chicken thighs) *see notes for substitutes
- ½ cup – 1 cup fresh cranberries or previously frozen and thawed
- 1 Tablespoon each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
- Optional Toppings- fresh thyme leaves, dried herbs or ground black pepper
Instructions
- Add the marinade ingredients to a food processor or blender and blend until smooth.
- In a bowl (or Ziplock bag), coat the chicken thighs in the marinade.
- Cover and place in the fridge to marinate for 30 minutes or up to 24 hrs. (Marinating overnight creates great flavor!)
- Once marinated, preheat the oven to 375 F.
- Remove chicken from the fridge and sprinkle with desired amount of cranberries before baking. Bake uncovered skin side down for 25-35 minutes depending on the size of chicken thighs.
- Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
- Depending on the thickness of your chicken thighs, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just broil for 2-3 minutes or until skin is crispy (see notes) and chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165 F.
- Remove cooked chicken from the oven and let rest for 5 minutes before serving.
- When plating, spoon the pan sauce over each chicken thigh and sprinkle with fresh thyme leaves and a dash of black pepper.
Notes
Alternative Method – AIR FRYER – Preheat the air fryer to 400 F. Remove chicken from marinade and place skin side down in the air fryer basket. Do not add cranberries or marinade to the air fryer. If you choose, you can place the cranberries in a small pan in the oven to roast until softened and then add them to the finished dish. Air fry chicken for 14-15 minutes depending on size of chicken thigh. Then turn chicken over so the skin side is up and brush with balsamic/maple mixture. Bake for another 2 minutes or until chicken reaches an internal temperature of 165 F. Let chicken rest for 5 minutes before serving. Place optional roasted cranberries on top, sprinkle with thyme leaves and season to taste.
Meal Prep Tips – Prepare the marinated chicken hours before, then bake later in the day or the next day
Substitute Tips – If using skinless chicken, the cooking time will be anywhere from 20-35 minutes total. Check at 20 minutes for chicken to reach an internal temperature of 165F. No broiling needed.
Crispy Skin Tips – Pull the chicken out of the fridge and let it rest and get closer to room temperature while also air drying a bit. Also, do not overcrowd the pan. Placing 3 or 4 pieces of chicken into a pan that is too small basically steams the chicken instead of roasting it. After roasting (before broiling), dry the skin as much as possible. Then place it back in the oven on broil and let it crisp up that way.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Main, Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 5 oz chicken with skin an sauce
- Calories: 355
- Sugar: 10g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 12.4g
- Fiber: 1.3g
- Protein: 22.5g
Do you have questions, feedback, or tips about this recipe?Leave a comment below with any questions or feedback you’d like to share!
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