Sweet & Tangy Cranberry Orange Roasted Chicken
Ingredients
Chicken and Marinade
4-5 chicken thighs or breasts, skin-on
½ cup fresh cranberries
1 tablespoon honey
1 tablespoon olive oil
For the Marinade
¼ cup fresh cranberries
1 tablespoon brown sugar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 large orange, zested and juiced
¼ teaspoon sea salt
⅛ teaspoon black pepper
Instructions
Prepare the Marinade
In a food processor, combine the marinade ingredients: cranberries, brown sugar, olive oil, honey, balsamic vinegar, garlic, orange zest, orange juice, salt, and pepper. Blend until smooth.
Marinate the Chicken
Place the chicken pieces in a large zip-top bag, container, or deep dish. Pour the marinade over the chicken, making sure each piece is coated well. Seal or cover and marinate for at least 1 hour in the refrigerator, ideally overnight for maximum flavor.
Bake the Chicken
When ready to bake, preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch roasting pan and arrange the marinated chicken in a single layer. Pour any remaining marinade over the chicken and sprinkle the additional ½ cup of fresh cranberries around the chicken.
Finish and Crisp the Chicken
Bake for 25-30 minutes or until the chicken is fully cooked. In a small bowl, mix 1 tablespoon honey with 1 tablespoon olive oil. Brush this mixture over the chicken skin, then broil for an additional 2-3 minutes to get a crispy, golden finish. Watch closely to prevent burning.
Garnish and Serve
Remove the chicken from the oven and garnish with extra orange zest and fresh cranberries. Serve with the roasted cranberries for a burst of sweet-tart flavor.
