Cranberry Balsamic Chicken and Broccoli December 01 2016, 0 Comments



  • 5 lbs boneless chicken thighs or breasts with skin on (around 6 to 8 chicken thighs or breast)
  • a sprinkle of dried Italian herbs (optional)

For the Marinade

  • ½ cup Cucina Antica Cranberry Sauce
  • 1 large head of broccoli, chopped
  • 2½ tbsp olive oil
  • 2½ tbsp soy sauce
  • 2 tbsp maple syrup
  • 1/3 cup Cucina Antica Balsamico
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • 2 garlic cloves, minced)


  1. Place chicken and chopped broccoli in a large roasting pan or baking dish and set aside.
  2. Mix all marinade ingredients in a bowl and pour over the chicken and broccoli, coating evenly.
  3. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
  4. Once marinaded, preheat oven to 375F.
  5. Remove chicken from fridge and let stand at room temperature for 15-20min.
  6. Bake at 375F for 25-30 min.
  7. Baste with marinade and top with dried Italian herbs, if desired. If using fresh herbs, wait to add until after broil.
  8. Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.

This is a great recipe to make ahead! Prep the marinade hours before then just pop in the oven the next day or later in day.