Cranberry Balsamic Roast Chicken


Cranberry Balsamic Roast Chicken

5-7 chicken thighs or breasts, skin on preferably 

1 tsp Italian herb seasoning (dried thyme, oregano, or basil work too)

½ cup SMAK DAB Cranberry Wine Mustard 

1 tbsp olive oil

2 tbsp soya sauce (tamari or coconut aminos work, too)

3 tbsp maple syrup or honey

¼ cup balsamic vinegar

¼ tsp kosher salt

¼ tsp freshy ground black pepper

2 cloves garlic, finely chopped 

4 sprigs of fresh thyme, optional

In a bowl, mix together herb seasoning, mustard, oil, soya sauce, maple syrup, vinegar, salt, pepper, and garlic. Add the chicken and marinade for 1 hour to overnight. 

Remove the chicken the fridge and preheat the oven to 425 degrees F. Place the chicken and sauce in a baking dish skin side down and add the thyme sprigs. Bake for 25-30 minutes, until the meat is cooked through. Remove from the oven, flip the chicken, and roast another 10-15 minutes, until the skin is slightly crispy and sauce is caramelized. Remove from the oven and serve with remaining sauce. 

Chef Tip: Don’t have enough or any Cranberry Wine Mustard? No problem... this recipe is delicious swapped with Beer Chipotle, Honey Horseradish, Curry Dijon or Canadian Maple Mustard.