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Tuesday, April 16, 2024

Roasted Balsamic Chicken with Cranberries



1⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil, divided
1 tablespoon organic apple cider vinegar
2 teaspoons organic Grade A dark maple syrup 1 teaspoon salt
1⁄2 teaspoon ground black pepper
1-11⁄4 pounds boneless, skinless, chicken thighs 1 medium organic red onion, thinly sliced
1⁄2 cup frozen cranberries



Combine balsamic vinegar, two tablespoons olive oil, apple cider vinegar, maple syrup, salt, and pepper in a medium mixing bowl and stir to combine.
Add chicken thighs to the marinade and stir to ensure all thighs are coated. Cover the bowl and refrigerate to marinate for a minimum of 30 minutes (flavor is best if left overnight).
Preheat the oven to 425o F. Add the remaining two tablespoons of olive oil to a large oven-safe skillet over medium-high heat. Swirl to coat the pan with oil. When hot, add the chicken thighs and cook for two to three minutes on each side. Add the onion slices in an even layer around the chicken and pour the leftover marinade over the top. Sprinkle the cranberries on top of the onion slices and place in the oven to roast for approximately 20 minutes or until the chicken is cooked through (the thickest part of the thigh should read 165o F on a meat thermometer). Serve while hot.


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