Cranberry Chicken Thighs

Ingredients

• 2 cloves garlic
• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon soy sauce
• 1 1/2 cups cranberries, divided
• 8 pieces chicken, thighs, drumsticks, or a mixture of both
• kosher salt, to taste
• pepper, to taste
• 1 tablespoon fresh thyme, chopped, plus extra sprigs for finishing
• 1 tablespoon fresh rosemary, chopped, plus extra sprigs for finishing

Directions

1. In a food processor or blender, process the garlic, the balsamic vinegar, the olive oil, the soy sauce, and 1/2 cup of the cranberries until smooth.
2. In large, resealable plastic bags, place the chicken and the cranberry marinade.
3. Close the bags and refrigerate the chicken for at least 30 minutes and up to 1 hour.
4. Preheat the oven to 375 degrees F.
5. Lightly grease a large, oven-safe skillet with nonstick spray.
6. Transfer the chicken to the prepared skillet, skin-side down, reserving the marinade.
7. Season the chicken with the salt, the pepper, the thyme, and the rosemary.
8. Sprinkle the remaining cranberries around the pan.
9. Roast the chicken until the skin begins to brown and the meat is nearly cooked through, about 20-25 minutes.
10. Flip the chicken and brush each piece generously with the reserved marinade.
11. Raise the oven temperature to 425 degrees F.
12. Cook the chicken until the skin is crispy and the internal temperature reaches 165 degrees F, about 5-8 minutes.
13. Serve immediately.