Why You’ll Love This Recipe
This recipe brings together the comforting flavor of roasted chicken with a vibrant, seasonal twist. The balsamic glaze adds depth and richness, while the cranberries burst with brightness and acidity. It’s easy enough for a weeknight but elegant enough for entertaining. Plus, it uses simple pantry ingredients to create complex, crowd-pleasing flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or drumsticks
- Olive oil
- Salt
- Black pepper
- Garlic (minced)
- Balsamic vinegar
- Honey or maple syrup
- Dijon mustard
- Fresh or frozen cranberries
- Fresh rosemary or thyme (optional, for garnish)
Directions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish or cast iron skillet.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
- Pat the chicken dry and place it in the prepared dish. Drizzle with olive oil and season with salt and pepper.
- Pour the balsamic mixture over the chicken, turning to coat evenly. Scatter the cranberries around the chicken.
- Roast in the oven for 35–45 minutes, or until the chicken is cooked through and the skin is crisp. Baste once or twice with pan juices during cooking.
- Remove from oven and let rest for 5 minutes before serving. Garnish with fresh rosemary or thyme if desired.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
- Boneless Option: Use boneless, skinless thighs for a quicker cook time (around 25–30 minutes).
- Add Veggies: Roast with halved Brussels sprouts, sliced red onions, or sweet potatoes in the same pan.
- Spicy Kick: Add a pinch of red pepper flakes to the balsamic glaze for heat.
- Herby Upgrade: Add chopped fresh herbs like thyme or sage to the sauce for more depth.
- Whole Chicken: Use a spatchcocked whole chicken for a show-stopping centerpiece and adjust roasting time accordingly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 10–15 minutes or until warmed through. You can also reheat gently in a skillet over medium heat with a splash of broth to keep it moist.
Leftovers can also be shredded and added to salads, wraps, or sandwiches.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work perfectly. No need to thaw — just add them straight to the pan.
What cut of chicken works best?
Bone-in, skin-on thighs or drumsticks are ideal for juicy, flavorful results, but you can also use breasts or boneless cuts with adjusted cooking times.
Can I make this ahead of time?
Yes, you can marinate the chicken in the balsamic mixture for up to 24 hours in advance. Bake just before serving for best results.
What should I serve with this dish?
Mashed potatoes, wild rice, roasted vegetables, or a simple green salad all pair beautifully.
Can I double the recipe?
Absolutely. Use a larger baking dish and avoid crowding the pan so the chicken roasts, not steams.
Will the cranberries be too tart?
No — the honey or maple syrup in the glaze balances the tartness. You can adjust sweetness to taste.
Can I make this without mustard?
Yes, though the Dijon adds nice flavor. You can omit it or substitute with a little soy sauce or Worcestershire for depth.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C). The juices should run clear, and the skin should be golden and crisp.
Can I use balsamic glaze instead of vinegar?
If using glaze, reduce or skip the honey, as glaze is already sweetened and thickened.
What wine pairs well with this?
Try a Pinot Noir or Zinfandel — something fruity and light to balance the sweet-tart sauce.
Conclusion
Balsamic Cranberry Roast Chicken is a warm, seasonal recipe that brings together rich, savory flavors with bright, tangy cranberries for a stunning result. Whether you’re serving it for a holiday dinner or a cozy night in, it’s a dish that delivers elegance and comfort with minimal effort. Serve it with your favorite sides, and enjoy the perfect harmony of sweet, sour, and savory.
PrintBalsamic Cranberry Roast Chicken
Balsamic Cranberry Roast Chicken is a festive, flavorful dish that pairs juicy roasted chicken with a sweet-tart cranberry and balsamic glaze. It’s easy enough for weeknights but elegant enough for holiday meals, with bold, seasonal flavors and a beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 cup fresh or frozen cranberries
- Fresh rosemary or thyme, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or cast iron skillet.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
- Pat chicken dry and place in the prepared dish. Drizzle with olive oil and season with salt and pepper.
- Pour balsamic mixture over chicken, turning to coat. Scatter cranberries around the chicken.
- Roast for 35–45 minutes, or until chicken is cooked through (165°F internal temp) and skin is crisp. Baste once or twice with pan juices.
- Let rest 5 minutes before serving. Garnish with fresh rosemary or thyme if desired.
Notes
- Use frozen cranberries straight from the freezer—no thawing needed.
- Boneless cuts reduce cooking time to 25–30 minutes.
- Add sliced red onions or Brussels sprouts to roast with the chicken.
- Adjust sweetness by using more or less honey to balance cranberry tartness.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 10g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg
