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Cranberry & Maple Balsamic Roasted Chicken Thighs with Broccoli

Sweet and tangy cranberry maple balsamic roasted chicken thighs with crispy roasted broccoli served over basmati rice.
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free
Calories: 748 Fat: 10g Carbs: 121g Protein: 48g

A simple and delicious cold weather treat! Rich flavors and snappy cranberries combine to provide a fresh, delicious marinade and sauce for tender chicken thighs.

Ingredients
Balsamic-maple marinade
Basmati Rice
Garlic
Thyme
Broccoli
Cranberries
Chicken thighs

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Floret literally a small flower, but usually refers to the individual true flowers clustered within
Baste To coat in a liquid, juices, or melted fat to keep moist during the cooking process.

What you need

Small pot

Medium roasting pan

Medium mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Remove thyme from stem; discard stem; mince leaves. Mince or grate garlic. Remove broccoli from stalk, cut into florets. Remove chicken thighs from package; rinse and pat dry.

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Step 2: MARINATE CHICKEN

Mix balsamic-maple marinade mix, garlic, thyme, 2 Tbsp. oil, half the cranberries and a pinch of salt and pepper in a medium bowl. Add chicken thighs and mix until coated. Cover and set aside. Allow to marinate for 20 min. While chicken is marinating, start making rice (Step #2).

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Step 3: COOK RICE

Add 1 Tbsp. oil to small pot over medium-high heat. Add basmati rice; cook for 1 min. Add 1 ¼ cups water and stir. Bring to boil; cover and reduce heat to low. Cook for 20 min. Once done, fluff with fork. While rice is cooking, start assembling the chicken and broccoli (Step #4).

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Step 4: PREP CHICKEN

Add chicken to roasting pan, making sure thighs have contact with the bottom of the pan. Add remaining cranberries and broccoli, and pour marinade liquid over all ingredients.

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Step 5: BAKE CHICKEN

Bake for 15 min. Remove from oven, flip thighs and baste all over with pan juices. Set oven to high broil. Return to oven; broil 4-5 min until golden.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Add chicken thighs, broccoli; top with sauce and plenty of cranberries. Enjoy!