Balsamic cranberry roasted chicken offers a sweet tangy marinade that leaves the chicken juicy and delicious down to the last bite!
A note first though.. there are a lot of different balsamic vinegars out there, various brands, be sure that one you choose for this particular recipe is one that truly enjoy, because let’s face it, some of them are so rugged they could remove nail polish. I absolutely adore the flavor of Ariston Balsamic Vinegar, which is frequently sold locally in natural food stores in our area out of a cask barrel.
4-6 chicken legs & thighs with skin on
For the Marinade
1/3 cup cranberries
2 Tbs olive oil
2 Tbs Soy Sauce
2 Tbs maple syrup
1/4 cup Balsamic vinegar
1/4 tsp sea salt
1/4 tsp black peppers
1 tsp minced garlic
1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
Mix the following: 1 Tbs maple syrup + 1 Tbs balsamic vinegar + 1/4 tsp dried Italian seasoning
Combine the cranberries, olive oil, soy sauce, maple syrup, balsamic vinegar, garlic, salt and black peppercorns in a food processor or blender and process about a minute to completely blend until smooth.
Pour this mixture over the chicken quarters, coating completely, cover and refrigerate for a minimum of 1 hour or up to 48.
When you’re ready to bake, place the chicken into a 9×13 baking dish, pour the remaining marinade over the chicken. Bake at 350F for 20 minutes, remove from oven, baste with the glaze, top with fresh cranberries and return to the oven for an additional 15-20 minutes (depending on the thickness of the legs).
Serve with mashed potatoes, salad and fresh mint leaves.
If you’d prefer a more unique dish, you can substitute duck legs in place of the chicken legs, they’re both delicious!
© Can Stock Photo / FomaA