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.