Roasted Cranberry Balsamic Chicken Recipe – 5 Smart Points

Roasted Cranberry Balsamic Chicken

If you are all turkey-ed out after the Thanksgiving Day feast, then today’s recipe is for you! I put together this Roasted Cranberry Balsamic Chicken Recipe as a tasty and festive alternative to turkey for holiday dinners. Truthfully, I’m not a big fan of turkey. And neither is most of my family. But we serve it every year because…well…tradition. So this year, I decided to serve this holiday chicken recipe, in addition to the traditional turkey. I figured this would be a good test to see what people really preferred. And let me just say that there was not even one tiny piece of that chicken left! It was love and devoured. And much easier to cook than that turkey! It’s sweet, salty and a bit tangy, hotting all the flavor notes that I crave. At just 5 Smart Points per serving, this dish is waaaaaaaay lighter than turkey smothered in gravy. And a lot more flavorful. So, if you are open to ditching the turkey, try swapping out this tasty Roasted Cranberry Balsamic Chicken Recipe for your holiday meal instead. And make sure you come back to tell us all what your family thought!

Roasted Cranberry Balsamic Chicken Recipe
Print Recipe
A delicious holiday chicken recipe that is both sweet and savory, and all cooked in one pan. It’s simple to put together, but delivers tender and juicy chicken that looks like you've worked way too hard on it.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
25 minutes 2-24 hours
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
25 minutes 2-24 hours
Roasted Cranberry Balsamic Chicken Recipe
Print Recipe
A delicious holiday chicken recipe that is both sweet and savory, and all cooked in one pan. It’s simple to put together, but delivers tender and juicy chicken that looks like you've worked way too hard on it.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
25 minutes 2-24 hours
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
25 minutes 2-24 hours
Ingredients
  • 2 lbs chicken thighs skinless, boneless
  • 1 tbsp olive oil
  • 3/4 cup fresh cranberries divided
  • 2 tbsp reduced sodium soy sauce
  • 2 tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 3 cloves of garlic minced
  • handful of fresh thyme sprigs
  • Salt and pepper to taste
Servings: servings
Instructions
  1. Place chicken in a large roasting pan or baking dish.
  2. In a small bowl, whisk together olive oil, soy sauce, maple syrup, balsamic vinegar, garlic, salt, pepper, and 1/4 cup of the cranberries. Pour over chicken. Cover and place in refrigerator to marinate for 1-2 hours, or overnight.
  3. Preheat oven to 375 degrees. Add remaining cranberries to the dish. Spread around evenly. Top with fresh thyme sprigs.
  4. Roast in the oven for about 25-28 minutes, or until chicken is cooked through, basting with the pan juices every 5-8 minutes.
  5. Then turn oven up to broil. Broil for another 2-4 minutes. Top with extra fresh thyme before serving.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 1-2 thighs with sauce
Each serving = 5 Smart Points

PER SERVING: 230 calories; 12g fat; 1g saturated fat; 6g carbohydrates; 0g fiber; 4g sugar; 25g protein

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Comments

  1. I just made this recipe and it was delicious. The only problem was that I had to guess on the amount of olive oil to use. The olive oil is not listed until the instructions.

  2. your recipes are great but you keep failing to answer the question of

    HOW DO I PRINT THIS?

    a recipe is quite useless to me unless I have it beside me when I’m cooking and it’s impossible to move my office to the kitchen

  3. Olive oil is mentioned in the directions but is not included in the list of ingredients. How much?

  4. How do you print this recipe only?

  5. We haven’t actually eaten this yet, I just have it marinating now. But in the directions you say “wisk together olive oil, soy sauce….” etc. but there is no olive oil listed in the ingredients. I guessed at 1/4 cup, same as the balsamic, but if that’s way off, the points will be different. Also, you list fresh cranberries….but uncooked, fresh whole cranberries can’t really add any flavor to the marinade, so I roughly chopped them up. We’ll see how this turns out….

    • Okay, another question….the instructions don’t say if you drain the marinade before cooking, seems like you’d want to keep those cranberries in the baking dish.

  6. Hedy Greenfield says:

    Why are your recipes not set up for printing just the recipe?

  7. Lisa Goodhart says:

    Am I missing the print button?

  8. No option for PRINT?

  9. Sounds yummy. The olive oil is missing from the recipe. How much did you use? And spy sauce? Think you need to proofread your recipes a little better. (So it will “hit” all the right notes too.)

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