For the marinade
- 1/3 cup cranberries, fresh (or frozen, thawed)
- 4 Tbsp olive oil
- 1/2 cup coconut milk
- 1/3 cup balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic, chopped
For the chicken
- 3 lbs chicken thighs (skin-on, bone-in) (6-8 thighs)
- 3-5 sprigs fresh thyme, plus more for garnish
- 1/2 cup fresh cranberries (or frozen, thawed)
Combine marinade ingredients in a food processor or blender and puree until smooth. Reserve 1/4 cup for later use.
Place chicken in a roasting pan or oven safe skillet, skin side down. Pour marinade over chicken, cover and refrigerate for 30 minutes - 24 hours. The longer the better!
Preheat oven to 375 degrees F.
Spread cranberries and thyme sprigs over chicken and bake 25-35 minutes. Remove from oven and flip chicken. Brush with reserved marinade and check for doneness. If temperature has not reached 165 degrees F, cook for an additional 10 minutes or until it does reach that temperature. If done, broil for 3-4 minutes to brown and crisp the skin.
Spoon pan sauce over chicken and serve with roasted cranberries and fresh thyme, if desired.
Serving: 1piece | Calories: 422kcal | Carbohydrates: 4g | Protein: 24g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 189mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg