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Baked chicken thighs in cranberry balsamic marinade

Roasted balsamic chicken with cranberries is a quick, easy weeknight dinner perfect for cozy fall and winter nights. This sheet pan meal is made with flavourful, succulent, and tender boneless chicken thighs marinated in a delicious sweet and tangy balsamic marinade and roasted with red onions and cranberry sauce for the most amazing flavor. You will not believe how much flavor is packed into one dish with so little prep!

Serves

Cost per
serving

$0.00

Prep time

10 mins

Cook time

30 mins

Perdue, No Antibiotics Ever, Fresh Boneless Skinless Chicken Thighs, 1.4-2.5 lb. Tray 8.5 fl oz Alessi Balsamic Vinegar Great Value Classic Olive Oil, 17 fl oz Great Value Red Wine Vinegar, 12.7 fl oz Great Value Honey, 12 oz Plastic Bear Great Value Iodized Salt, 26 oz Great Value Ground Black Pepper, 3 oz Fresh Red Onions, 3 lb Bag Ocean Spray Whole Cranberry Sauce, Canned Side Dish, 14 oz Can Great Value Organic Herbs De Provence, 0.6 oz That's Tasty Organic Fresh Rosemary, 0.5 oz Fresh Idaho Potatoes, 5 lb Bag

Estimated Total
$0.00

Pickup or delivery today from:Sterling Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sterling Supercenter

Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

In a medium mixing bowl, combine Balsamic Vinegar (1/4 cup) , Olive Oil (2 Tbsp) , Red Wine Vinegar (1 Tbsp) , Honey (1 tsp) , Herbes de Provence (3 Tbsp) , Salt (1 tsp) , and Ground Black Pepper (1/4 tsp) , and stir to combine.

Step 3

Add Chicken Thighs (4) to the marinade, then toss to combine.

Step 4

Coat a rimmed baking sheet with the remaining Olive Oil (2 Tbsp) . Then, add Red Onion (1) in an even layer, and scatter chicken thighs between them, pouring the extra marinade on top of the onions. Add the Whole Berry Cranberry Sauce (1 can) scattered over the top.

Step 5

Roast for 20 to 25 minutes, or until the juice from the chicken runs clear (when the thickest part of the thigh reads at least 165 degrees F (75 degrees C) on a meat thermometer).