BALSAMIC CRANBERRY ROAST CHICKEN LEGS
8 chicken legs, or thighs or a combo
1/4 cup balsamic vinegar
2 - 3 cloves minced garlic
1 tablespoon soy sauce
3 tablespoons olive oil
1 1/2 cups cranberries, divided
salt and pepper, to taste
dried thyme
In a food processor or blender process vinegar, garlic, soy sauce, olive oil and 1/2 cup cranberries until smooth. Pour over chicken
pieces in a gallon i plastic bag. Mash around to coat all the chicken and let marinate in the fridge for 30 minutes to an hour before baking.
Place on a greased baking dish or pan and sprinkle reserved cranberries around. Season chicken with salt, pepper and thyme.
Bake at 375 for 15 minutes. Turn over and bake another 15 minutes. Turn the temperature up to 425 and bake another 5 minutes
to crisp up the skin. Makes 8 servings.
Let's Cook YouTube Video
8 chicken legs, or thighs or a combo
1/4 cup balsamic vinegar
2 - 3 cloves minced garlic
1 tablespoon soy sauce
3 tablespoons olive oil
1 1/2 cups cranberries, divided
salt and pepper, to taste
dried thyme
In a food processor or blender process vinegar, garlic, soy sauce, olive oil and 1/2 cup cranberries until smooth. Pour over chicken
pieces in a gallon i plastic bag. Mash around to coat all the chicken and let marinate in the fridge for 30 minutes to an hour before baking.
Place on a greased baking dish or pan and sprinkle reserved cranberries around. Season chicken with salt, pepper and thyme.
Bake at 375 for 15 minutes. Turn over and bake another 15 minutes. Turn the temperature up to 425 and bake another 5 minutes
to crisp up the skin. Makes 8 servings.
Let's Cook YouTube Video
