Cranberry & Balsamic Chicken Thighs

Serve this fresh and juicy dish over mashed potatoes, fluffy rice, or next to a flavorful cornbread stuffing! It’s a simple fall recipe you can keep on rotation!

Materials

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Baking dish

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1 pot

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1 large bowl

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8 chicken thighs

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0.5 pint cranberries

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1 bag cornbread stuffing (or your favorite side)

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10-12 sprigs thyme

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1.5 cups any vegetable (broccoli, green beans, sweet potato)

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4 cloves garlic

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0.5 cup balsamic vinegar

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1/3 cup maple syrup or honey

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salt and pepper

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olive oil

Instructions

Read through the entire recipe before getting started.
Wash and dry all produce. Preheat oven to 375 degrees.

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Mince or grate garlic. Cut vegetable(s) into bite size pieces. Remove thyme leaves from stem.

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Mix balsamic vinegar, honey or maple, garlic, thyme, 3 Tbsp. olive oil and a pinch of salt and pepper in a large bowl. Add chicken thighs and cranberries. Allow 20 min to marinate.

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Prepare cornbread stuffing according to package directions (or to your preferred side dish- try mashed potatoes or your favorite rice).

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Add chicken-cranberry mix to a medium roasting pan or baking dish, making sure they have contact with the bottom of the pan. Scatter vegetable of your choosing over the chicken and pour all marinade liquid over ingredients.

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Bake for 15 min. Remove from oven, flip thighs and baste chicken and veggies with pan juices. Return dish to oven and set to high broil for 4-5 min until golden.

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Divide stuffing or side dish between bowls. Top with chicken, vegetables, cranberries and lots of sauce. Enjoy!

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