This recipe for Raspberry Balsamic Baked Chicken is so tasty! A great way to use up your raspberries or a fabulous excuse to buy them! I do both. Once my raspberry bushes start to produce I use them and when I feel like making this delicious chicken dinner in the off season I just pick some raspberries up at the market! We believe that raspberries and chicken go beautifully together. The sauce is fantastic and raspberry fans will have to give this recipe a try!

We love raspberries, as you can probably tell, and this Raspberry Balsamic Baked Chicken is definitely a simple and delicious way to use them! There are a few chicken dishes on the site that use raspberries and chicken together! They have to be shared and are definitely some of our favorites!

Our Raspberry Balsamic Baked Chicken is a dump and go kind of dinner. They don’t get any easier than that. Combine the listed ingredients into a bowl and pour it all over the chicken. You are better off basting the chicken a few times while it is cooking. My husband Ken just flips the chicken pieces over and I just baste like everyone else on the planet!

We had to make a video to show you just how easy this Raspberry Balsamic Baked Chicken recipe is to make. Take a peek below and see what you think!

Raspberry Balsamic Baked Chicken

Ingredients

6-10 chicken thighs
1 cup raspberry jam or jelly
1 1/2 cups raspberries, fresh
1/4 cup balsamic vinegar
2 tablespoons garlic, minced
2 tablespoons oregano, dried
1/4 cup chicken broth

Instructions

Prepare an 11x7 inch pan, or the equivalent, with cooking spray. Make sure the pan holds all of the thighs you want to use and the mixture you are going to pour all over them. Set aside. Preheat your oven to 375 degrees.
Rinse chicken and dry with paper towel. Place chicken, as evenly spaced as possible, in your prepared pan. Set aside.
In a small bowl combine the raspberries with jam or jelly, broth, oregano, vinegar, and garlic. Stir until incorporated.
Pour mixture over top of chicken. Make sure each piece is coated. Adjust chicken pieces if necessary. I just flip each chicken thigh over a few times. As long as at the end the top of the thigh is showing.
Bake for between 45-60 minutes or until the minimum internal temperature reaches 170 degrees. We baste the chicken while baking every 10 to 15 minutes, approximately. Broil chicken pieces for a few minutes, right after basting for the last time, right before you are going to serve it. It caramelizes and sort of hardens the coating to the chicken. My husband would just tell you that broiling makes all of the good stuff stick to the chicken even more! Regardless, you might want to give that a try! Serve and enjoy!