Cranberry and Balsamic roasted Chicken

A festive-period crowd-pleaser, or a mid-week wonder. You choose!


  • 1.2 KG chicken thighs or breasts with skin on
  • Fresh Thyme
  • 1/2 cup frozen cranberries, thawed
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar


  • 1/3 cup frozen cranberries, thawed 2 tbsp olive oil
  • 2 tbsp Spiral Organic Tamari
  • 2 tbsp Maple syrup
  • 1/4 cup balsamic vinegar
  • pinch sea salt
  • pinch ground black pepper
  • 2 garlic cloves, minced


  • Clean the chicken then place in a roasting or baking dish. Set aside
  • Prepare the marinade by blending all the ingredients in a food processor until smooth
  • Pour the marinade over the chicken and coat evenly
  • Cover and place in the fridge for 30 minutes, or up to 24 hours
  • Once marinated, preheat oven to 180c
  • Add the extra 1/3 cup of cranberries to the pan, and sprinkle with fresh thyme. Make sure both are evenly spread
  • Bake chicken, skin-side down rst for 25 – 30 mins
  • Remove and turn chicken skin-side up. Mix the additional tbsp each of maple syrup and balsamic, then brush this onto each piece of chicken.
  • Season generously
  • Turn on oven, and turn broiler to medium-high
  • Place the chicken under the broiler for 3 – 4 mins, or until the skin is crispy, and the chicken is evenly cooked through
  • Remove and serve with contents of the pan, alongside mashed potato, fresh beans or salad