Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Let me preface this by saying that, while I am very excited for fall to arrive, I am not yet excited to the point that I can stomach a PSL, break out my flannels, and block out an entire weekend for apple picking and hay rides. I will get to that point eventually!
However, in the meantime, I am excited enough to make balsamic roasted chicken with cranberries. Perhaps by making this we can will sweater-weather into existence? Then, and only then, can I check all the other things off my fall bucket list.
Although this recipe might scream fall (perhaps because of the cranberries), any variation of balsamic chicken is sure to be timeless — even this one.
To make this chicken, you will need chicken thighs with the skin on. Yes, you can use skinless chicken thighs or breasts if you prefer, but leaving the skin on while roasting ensures that these chickens will get super crispy (and stay juicy). The holy grail!
You will also need fresh thyme, dried Italian herbs, maple syrup, balsamic vinegar, garlic, and cranberries. If you can't find fresh cranberries just yet, because we are kind of jumping the season gun here, there's always frozen.
Now it's time to let the chicken marinate, crank up your oven, and patiently wait for fall on a plate.
How soon is too soon to start making fall recipes?
→ Get the Recipe: One Pan Cranberry Balsamic Roasted Chicken from Cotter Crunch