Cranberry Roasted Chicken

Marinade

1/3 cup fresh cranberries

2 Tbsp. olive oil

2 Tbsp. soy sauce

2 Tbsp. maple syrup

1 Tbsp. Dijon mustard

1/4 cup balsamic vinegar

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 cloves garlic, minced

Roasted Chicken

2 1/2 lbs. boneless, skinless chicken breasts or thighs

1 tsp. Italian seasoning

1/3 cup fresh cranberries

1 Tbsp. maple syrup

1 Tbsp. balsamic vinegar

  

Marinade

To a food processor, add cranberries, olive oil, soy sauce, maple syrup, mustard, balsamic vinegar, salt, pepper and garlic. Blend until smooth.

Place chicken in a large baking dish. Pour marinade evenly overtop, cover and refrigerate for 30 minutes or up to 24 hours.

Roasted Chicken

Preheat oven to 375°.

Remove chicken from fridge. Sprinkle with Italian seasoning and top with cranberries. Bake for 15 minutes. In a small bowl, combine syrup and balsamic vinegar. Remove chicken from oven, flip over and brush with syrup mixture. Bake for an additional 15 minutes, or until cooked through.