Balsamic Roasted Chicken with Cranberries, prepped and cooked in ONE PAN! Yes, your holiday table is complete. This Paleo Cranberry Balsamic Roasted Chicken is a simple yet healthy dinner. A sweet tangy marinade makes this roasted chicken recipe extra juicy and extra crispy. An easy chicken recipe for meal prep too! 


Bring on the Turkey, Cranberry, and Stuffing. Actually, this Paleo One Pan Cranberry Balsamic Roasted Chicken  dish is not quite the traditional Thanksgiving food, but I have a story to go with that. As always.

So remember when I posted this one pot honey orange roasted chicken recipe last November? Yes, that deliciousness. Well, that recipe creation was due the “Thanksgiving PURGE of 2014.” LOL! Purge as in…. my husband got SO SICK off of turkey, like food poisoning sick, that he banned turkey from his diet indefinitely. Although, I have snuck in a few turkey recipes here and there. Shhh… don’t tell him. To be brutally honest, we aren’t big fans of roasted turkey anyway. But balsamic roasted chicken?  HECK TO THE YEA!  Ground turkey in chili is one of my turkey exceptions —> BRING IT ON! You betcha!

Turkey lovers, don’t hate me. I will for SURE being posting gluten free Turkey recipes, but as for now, we’re gonna give those CHICKEN dishes some more love.

Ahhh…. it’s just so dangerously delicious!

I know what you’re thinking. Dude, it’s just chicken. What’s so EPIC about one pan  Balsamic Roasted Chicken? Besides the fact that it’s not Turkey. Haha!

Well, for one, you LEAVE the skin on. Two, you marinade each thigh in a cranberry balsamic sauce.  That sauce is key for that ONE PAN flavor ya’ll!

And three, you add EXTRA cranberries (fresh or frozen) to your pan before roasting. Hey, when life hands you a bowl of  cherries cranberries, you make ALL THE THINGS with cranberries. Including a tangy marinade. YUP!




a.k.a One pan of DANGEROUSLY DELICIOUSNESS ! See, now you know why this roasted chicken gets high fives in the Cotter household.

Just a few minor (yet uber important) details you need to know. The nerdy nutrition and cooking kind. Can you hang? Yes, yes you can! Stay put!

  • If you are looking for a lighter balsamic chicken, you can most definitely use skinless chicken breast but the roasting time will be quicker. It won’t be nearly as juicy, but still delicious.
  • WHY the keeping the SKIN on when roasting rocks! As mentioned above, you can use skinless chicken, but ya’ll… THE SKIN is where the nutrients are and what makes this Paleo Roasted Cranberry Balsamic Chicken SUPER crispy. The skin contains a good source of heart healthy unsaturated fat. Which is good for those watching their cholesterol! Plus it’s rich in vitamin K! A vitamin we often overlook.
  • Cranberries! They are in season and I couldn’t be more ecstatic. I ADORE cranberries (like in smoothies) and you’re gonna see a lot more cranberry recipes to come. Sweet and Savory! But let’s talk about using cranberries in a marinade. Oh heavens yes! It’s a natural sweetener, rich in Vitamin C and other anti-oxidants. Plus cranberries are unique in that they have the ability to provide us with digestive support. TRULY! One of the worlds healthiest foods!


Let’s conclude. This paleo Cranberry Balsamic Roasted Chicken contains healthy unsaturated fats, naturally sweetened, super juice, extra crispy, easy to make in one pan, and is loaded with extra roasted cranberries to support your immune system and digestive system (excuse the run on sentence please) Anyway, think of this dish as detox without the detox! Haha. You know I hate that word. Either way, this chicken is….. Um —> EPICNESS!


  • 2.5 lbs chicken thighs or breasts with skin on (around 4 to 6 chicken thighs or breast)
  • fresh thyme
  • a sprinkle of dried Italian herbs (optional)
  • 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
  • tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting


  • 1/3 cup cranberries
  • tbsp olive oil
  • tbsp tamari sauce or gluten free soy sauce
  • tbsp maple syrup
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • garlic cloves (or 1 tsp minced)



  1. Clean your chicken then place in a roasting or baking dish. Set aside.
  2. Next prepare your marinade.
  3. Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
  4. Pour this over the chicken thighs, coating evenly.
  5. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
  6. Once marinaded, preheat oven to 375F.
  7. Remove chicken from fridge.
  8. Add your extra 1/3 to 1/2 cup cranberries, thyme, and Italian herbs to the dish. Spread it out evenly on and around the chicken.
  9. Bake skin side down first for 22 minutes.
  10. Remove and turn skin side up. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
  11. Add more seasoning (like dried herbs, salt, pepper) to the top if desired. if using fresh herbs, wait to add until after broil
  12. Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.
  13. Updated If using boneless chicken, cooking time will be around 35 minutes total.
  14. After thoroughly cooked, remove from oven.
  15. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
  16. Serve with the roasted cranberries on top and any extra fresh herbs desired.


This is a great recipe to make ahead. Prep the marinade hours before then just pop in the oven the next day or later in day.

A great roasted chicken alternative for Holidays!

if you use skinless chicken, the cooking time will be 20-25 minutes or so No broiling needed



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