Best Bites: Balsamic cranberry roast chicken
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
2 cloves garlic¼ cup balsamic vinegar3 tablespoons extra-virgin olive oil1 tablespoon soy sauce1½ cups cranberries, divided8 pieces chicken (thighs, drumsticks or a mixture)Nonstick spray, as neededKosher salt and freshly ground black pepper1 tablespoon chopped fresh thyme, plus extra sprigs for finishing1 tablespoon chopped fresh rosemary, plus extra sprigs for finishingIn the bowl of a food processor or blender, process the garlic, balsamic vinegar, olive oil, soy sauce and ½ cup of the cranberries until smooth.Place the chicken pieces in a large zip-top plastic bag and pour the marinade over the chicken. Close the bag and refrigerate for 30 minutes to 1 hour.Preheat the oven to 375°F. Lightly grease a large oven-safe skillet or casserole dish with nonstick spray.Remove the chicken from the bag, reserving the marinade. Place the chicken pieces in the skillet or dish, skin side down, and season with salt, pepper, thyme and rosemary. Sprinkle the remaining 1 cup cranberries around the pan.Roast the chicken until the skin begins to brown and the meat is nearly cooked through, 20 to 25 minutes. Flip the chicken and brush each piece generously with the reserved marinade. Discard the remaining marinade.Raise the oven temperature to 425°F and cook until the chicken skin is crispy, 5 to 8 more minutes. Serve immediately.