2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
a sprinkle of dried Italian herbs (optional)
1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
For the Marinade
1/3 cup cranberries
2 tbsp olive oil
2 tbsp tamari sauce or gluten free soy sauce
2 tbsp maple syrup
1/4 cup balsamic vinegar
1/4 tsp sea salt
1/4 tsp black peppers
2 garlic cloves (or 1 tsp minced)
Clean your chicken then place in a roasting or baking dish. Set aside.
Next prepare your marinade.
Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
Pour this over the chicken thighs, coating evenly.
Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
Once marinaded, preheat oven to 375F.
Remove chicken from fridge.
Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
Bake skin side down first for 22 minutes.
Remove and turn skin side up. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.
Updated If using boneless chicken, cooking time will be around 35 minutes total.
After thoroughly cooked, remove from oven.
Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
Serve with the roasted cranberries on top and any extra fresh herbs desired.