Tis The Season For Cranberries!
What's not to love about about roast chicken that is extra juicy with a crispy top.
I also love that this chicken recipe is prepped and cooks in just one Festive Holiday Dish.
For the marinade mix together with your sous chef...
1/3 cup whole cranberry sauce
2 tbs olive oil
2 tbsp soy sauce
2 tbsp maple syrup
1/4 cup balsamic vinegar
1/4 sea salt
1/4 tsp black pepper
2 garlic cloves (minced)
Place about 5 pieces of chicken thighs into a"Plaid Christmas Casserole Dish".
Pour the marinade all over the chicken.
Cover and have your sous chef run it off to the fridge to marinate for 30 minutes or up to 24 hours.
Remove chicken from the fridge. Add 1/2 cup of cranberries
and a sprinkle of dried Italian herbs.
Bake chicken skin side down for the first 20 minutes in a 375 degree oven.
Pull the chicken out and turn skin side up. Brush the chicken with
the maple syrup/balsamic vinegar combo. Add more seasoning
and some fresh thyme. Back to the oven for about
35-40 more minutes until the skin gets
a good golden color.
This just looks like Fa La La to me.
Pour some of the juices all over the chicken before attempting to eat…
But of course you knew that :)
If you have a knife and fork have a bite.
Enjoy!
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