Cranberry & Maple Balsamic Roasted Chicken Thighs with Broccoli and Brown Rice
Sweet and tangy cranberry maple balsamic roasted chicken thighs with crisp roasted broccoli served over brown rice.
  • CourseMain Dish
Servings
4
Servings
4
Ingredients
  • 1 ½cups brown rice
  • 2cloves garlic
  • 5sprigs fresh thyme
  • 1cup cranberries
  • 1head broccoli
  • 1lb boneless, skinless chicken thighs
  • 3Tbsp balsamic vinegar
  • 2Tbsp maple syrup
  • olive oil
  • salt
  • pepper
Instructions
  1. 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 and cut into florets.* Whisk together balsamic vinegar and maple syrup. Remove chicken thighs from package; pat dry.
  2. Combine 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). **
  3. Add 1 Tbsp. oil to small pot over medium-high heat. Add brown rice; cook for 1 min. Add 1 ¼ cup water and stir. Bring to boil; cover and reduce heat to low. Cook for 25 minutes or until water is absorbed and rice is tender. Once done, fluff with fork. While rice is cooking, start assembling the chicken and broccoli (Step 4).
  4. Add chicken to medium roasting pan or baking dish, making sure thighs have contact with the bottom of the pan. Add remaining cranberries and broccoli, and pour marinade liquid over all ingredients.
  5. Place in oven and 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. (USDA recommends cooking poultry to an internal temperature of 165ºF.)
  6. Divide rice between two bowls. Add chicken thighs, broccoli; top with sauce and plenty of cranberries. Enjoy!
Recipe Notes

*Broccoli stems are just as delicious as their floret counterparts. Simply peel the thicker outer skin off and dice into ½ – 1 inch pieces.

** Interested in saving a little additional money? Use the Co-op Basics bone-in, skin-on chicken thighs. Marinate and bake as directed in Steps 4 and 5, but increase cooking time to 30-35 minutes or until internal temperature reaches 165ºF and juices are no longer pink.

Cranberry & Maple Balsamic Roasted Chicken Thighs with Broccoli and Brown Rice
Print Recipe
Sweet and tangy cranberry maple balsamic roasted chicken thighs with crisp roasted broccoli served over brown rice.
  • CourseMain Dish
Servings
4
Servings
4
Ingredients
  • 1 ½ cups brown rice
  • 2 cloves garlic
  • 5 sprigs fresh thyme
  • 1 cup cranberries
  • 1 head broccoli
  • 1 lb boneless, skinless chicken thighs
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • olive oil
  • salt
  • pepper
Servings:
Units:
Instructions
  1. 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 and cut into florets.* Whisk together balsamic vinegar and maple syrup. Remove chicken thighs from package; pat dry.
  2. Combine 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). **
  3. Add 1 Tbsp. oil to small pot over medium-high heat. Add brown rice; cook for 1 min. Add 1 ¼ cup water and stir. Bring to boil; cover and reduce heat to low. Cook for 25 minutes or until water is absorbed and rice is tender. Once done, fluff with fork. While rice is cooking, start assembling the chicken and broccoli (Step 4).
  4. Add chicken to medium roasting pan or baking dish, making sure thighs have contact with the bottom of the pan. Add remaining cranberries and broccoli, and pour marinade liquid over all ingredients.
  5. Place in oven and 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. (USDA recommends cooking poultry to an internal temperature of 165ºF.)
  6. Divide rice between two bowls. Add chicken thighs, broccoli; top with sauce and plenty of cranberries. Enjoy!
Recipe Notes

*Broccoli stems are just as delicious as their floret counterparts. Simply peel the thicker outer skin off and dice into ½ - 1 inch pieces.

** Interested in saving a little additional money? Use the Co-op Basics bone-in, skin-on chicken thighs. Marinate and bake as directed in Steps 4 and 5, but increase cooking time to 30-35 minutes or until internal temperature reaches 165ºF and juices are no longer pink.

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