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Balsamic Cranberry Roast Chicken

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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.

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

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish or cast iron skillet.
  2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
  3. Pat chicken dry and place in the prepared dish. Drizzle with olive oil and season with salt and pepper.
  4. Pour balsamic mixture over chicken, turning to coat. Scatter cranberries around the chicken.
  5. 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.
  6. 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

Find it online: https://thefamilycooking.com/balsamic-cranberry-roast-chicken/