Cranberry Balsamic Roasted Chicken
4 to 6 chicken thighs or breast
a sprinkle of dried Italian herbs (optional)
65g field fare frozen cranberries – defrosted
1 tbsp each maple syrup and balsamic vinegar
mixed together to coat chicken during roasting
For the Marinade:
50g field fare frozen cranberries
2 tbsp olive oil
2 tbsp soy sauce
Blend all the balsamic chicken marinade ingredients listed above in a food processor or blender until liquified and smooth. Pour marinade over the chicken thighs, coating evenly. Cover and place in fridge to marinate for 30 minutes or up to 24 hrs. Once marinated, preheat oven to 375°F/190°C/Gas Mark 5.
Remove the chicken from fridge. Add extra ⅓ to ½ cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken. Bake skin side down first for 25-30 minutes.
Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vine-gar combo. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. NOTE: If using fresh herbs, wait to add until after you remove the chicken from the oven.
Depending on the thickness of your chicken thighs, bake a little longer skin side up, until cooked through. NOTE: 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.
Many thanks to www.cottercrunch.com for this recipe