Ingredients
2 lbs chicken thighs – (skinless, boneless)
1 tbsp olive oil
¾ cup fresh cranberries – (divided)
2 tbsp reduced sodium soy sauce
2 tbsp maple syrup
¼ cup balsamic vinegar
3 cloves of garlic – (minced)
handful of fresh thyme sprigs
Salt and pepper to taste
Instructions
Place chicken in a large roasting pan or baking dish.
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.
Preheat oven to 375 degrees. Add remaining cranberries to the dish. Spread around evenly. Top with fresh thyme sprigs.
Roast in the oven for about 25-28 minutes, or until chicken is cooked through, basting with the pan juices every 5-8 minutes.
Then turn oven up to broil. Broil for another 2-4 minutes. Top with extra fresh thyme before serving.
Notes
The entire recipe makes 6 servings
The serving size is about 1-2 thighs with sauce
Nutrition
Calories: 224 kcal (11%)
Carbohydrates: 6.3 g (2%)
Protein: 27 g (54%)
Fat: 8 g (12%)
Saturated Fat: 1.5 g (9%)
Cholesterol: 127 mg (42%)
Sodium: 334 mg (15%)
Potassium: 55 mg (2%)
Fiber: 0.5 g (2%)
Sugar: 4 g (4%)
Calcium: 350 mg (35%)
Iron: 0.4 mg (2%)
