Description

This Roasted Balsamic Chicken with Cranberries recipe features tender boneless chicken thighs marinated in a tangy balsamic and red wine vinegar blend, roasted alongside sweet-tart cranberries and red onions for a flavorful and colorful one-pan meal. The fresh tarragon adds a fragrant herbal note, making it a perfect dish for a quick yet elegant weeknight dinner.

Ingredients

Scale

marinade and chicken

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 boneless chicken thighs

roasting vegetables and garnish

1 red onion, thinly sliced
1/2 cup cranberries, fresh or frozen
4-6 sprigs tarragon

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Instructions

Prepare the marinade: In a medium mixing bowl, combine balsamic vinegar, 2 tablespoons of olive oil, red wine vinegar, honey, salt, and ground black pepper. Stir well until the honey is fully incorporated and the mixture is uniform.
Marinate the chicken: Add the boneless chicken thighs to the marinade bowl, tossing thoroughly to coat each piece. Cover the bowl tightly with plastic wrap or a lid, then refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For deeper flavor, marinate up to overnight.
Preheat the oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) and allow it to fully preheat while you prepare the baking sheet and ingredients.
Prepare the baking sheet: Lightly coat a rimmed baking sheet with the remaining 2 tablespoons of olive oil to prevent sticking. Spread the thinly sliced red onions evenly across the baking sheet in a single layer.
Arrange chicken and cranberries: Place the marinated chicken thighs evenly spaced among the onion slices on the baking sheet. Pour any remaining marinade on top of the onions around the chicken, then scatter the cranberries evenly over the chicken and onion bed. Finally, tuck a few fresh tarragon sprigs over the top for aroma and flavor.
Roast the chicken: Place the baking sheet on the middle rack of the preheated oven. Roast for 20 to 25 minutes, or until the chicken is cooked through and the juices run clear. Check that the internal temperature of the thickest part of the chicken thighs reaches at least 165 degrees Fahrenheit (74 degrees Celsius) for safe consumption.
Serve: Remove the baking sheet from the oven and serve the roasted chicken immediately, spooning onions and cranberries over the meat for a beautifully balanced plate.

Notes

Marinating the chicken overnight enhances the depth of flavor, but 30 minutes is sufficient if you’re short on time.
Fresh cranberries are ideal for this recipe, but frozen cranberries work just as well; no need to thaw before using.
If you prefer, substitute tarragon with fresh thyme or rosemary for a different herbal note.
Make sure to use a rimmed baking sheet to catch any juices and prevent oven mess.
For added texture, you can broil the chicken for 2-3 minutes at the end of roasting to crisp the skin slightly.

Nutrition

Serving Size: 1 chicken thigh with onions and cranberries
Calories: 320 kcal
Sugar: 5 g
Sodium: 680 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 90 mg