Ingredients:

For the Marinade:

• 1/3 cup fresh cranberries or previously frozen and thawed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons pure maple syrup
• 1/4 cup balsamic vinegar
• 1 teaspoon garlic-infused oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Chicken:

• 2 1/2 pounds bone-in chicken thighs
• 1/2 cup fresh cranberries or previously frozen and thawed
• 1 tablespoon each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
• Topping – fresh thyme leaves or dried herbs

Instructions:

1. Add the marinade ingredients to a food processor or blender and blend until smooth.
2. In a bowl (or Ziplock bag), coat the chicken thighs in the marinade.
3. Cover and place in the fridge to marinate for 30 minutes or up to 24 hours.
4. Once marinated, preheat the oven to 375°F.
5. Remove chicken from the fridge and sprinkle with desired amount of cranberries before baking. Bake uncovered skin side down for 25-35 minutes depending on the size of chicken thighs.
6. Remove and turn skin side up. Check for doneness. Then brush each chicken skin with the maple syrup/balsamic vinegar combo.
7. Depending on the thickness of your chicken thighs, either bake a little longer skin side up, then broil. Or if chicken is almost done and not pink, then skip extra baking and just broil for 2-3 minutes or until skin is crispy and chicken is cooked evenly. Make sure the internal temperature of the thickest chicken thigh reaches 165°F.
8. Remove cooked chicken from the oven and let rest for 5 minutes before serving.
9. When plating, spoon the pan sauce over each chicken thigh then sprinkle with fresh thyme leaves and a dash of black pepper.