Cranberry Balsamic Roasted Chicken with Rosemary Potatoes
"This roasted chicken will be your favorite dish for the holidays. Perfect for Christmas but also Thanksgiving (if you’re not ready), it’s not expensive at all and very delicious. The rosemary and thyme potatoes are simple and always a success."
-- @tastyandfrenchy
Recipe Intro From tastyandfrenchy

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Prep time 15mins
Cook time 45mins
Serves or Makes: 4


  • 1 cup cranberries, fresh, divided
  • 1/ 4 cup olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons maple syrup, divided
  • 2 tablespoons water
  • Salt
  • Black pepper
  • 4 chicken drumsticks, or chicken thighs
  • 2 pounds baby potatoes, washed, halved
  • 2 tablespoons rosemary, chopped
  • 2 tablespoons dried thyme
  • 1 bunch thyme


  • Step 1

    In a food processor or blender process 1/2 cup cranberries, 2 tablespoons olive oil, balsamic vinegar, 2 tablespoons maple syrup and the water until smooth. Add salt and pepper. Pour the mixture into a big bowl and add the chicken pieces, tossing to coat. Let marinated at least 1 hour.

  • Step 2

    Preheat the oven to 375°F.

  • Step 3

    Place the potatoes in a big bowl. Pour in 2 tablespoons olive oil, rosemary, dried thyme, salt and pepper, to taste. Mix well. Place on a baking sheet covered with parchment paper.

  • Step 4

    Place the chicken and cranberry mixture in a baking dish. Add remaining fresh cranberries around and fresh thyme. Brush chicken with 1 tablespoon maple syrup, then season with salt and pepper.

  • Step 5

    Place the potatoes and the chicken in the oven for 45 minutes.