Introduction

This one-pan cranberry rosemary chicken is a perfect blend of savory and tangy flavors, ideal for an easy weeknight dinner or a special occasion. Juicy chicken thighs are marinated in a vibrant cranberry and rosemary sauce, then baked to crispy perfection. The result is a comforting dish that’s as beautiful as it is delicious.

The image shows a white baking dish filled with golden-brown baked chicken thighs, with a slightly crispy skin. There are five pieces of chicken arranged close together, with bright red cranberries scattered on top and around the chicken. Small green rosemary sprigs are placed among the chicken pieces as garnish, adding a touch of green color. A large silver spoon rests inside the dish, partially submerged in a light, glossy sauce that coats the chicken. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup fresh cranberries
2 tablespoons olive oil (or avocado oil)
2 tablespoons coconut aminos (or soy sauce)
2 tablespoons maple syrup
3 cloves garlic
1 teaspoon fresh rosemary leaves
¼ cup dry white wine (or chicken broth)
6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
1 tablespoon olive oil (or avocado oil)
Salt (to taste)
½ cup fresh cranberries
4 sprigs fresh rosemary
1 tablespoon maple syrup
Sprigs of fresh rosemary (for garnish)

Instructions

Step 1: In a food processor or blender, combine ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine. Blend until smooth to create the marinade.
Step 2: Arrange 6 bone-in, skin-on chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade evenly over the chicken, coating all pieces thoroughly. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Step 3: Remove the chicken from the fridge and let it sit covered at room temperature for 30 minutes. Meanwhile, preheat the oven to 375ºF.
Step 4: Uncover the dish and gently scrape the marinade off the tops of the chicken thighs and back into the dish without disturbing the skin. Brush 1 tablespoon olive oil over the chicken and season generously with salt.
Step 5: Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish. Bake uncovered for 20 minutes, then check the internal temperature with a meat thermometer.
Step 6: Continue baking and checking every few minutes until the chicken reaches an internal temperature of 160ºF. Remove the dish from the oven and preheat your broiler to High. Discard the rosemary sprigs from the dish.
Step 7: Brush 1 tablespoon maple syrup over the chicken thighs’ skin. Place the dish under the broiler and broil until the skin is crispy and browned, watching carefully to avoid burning.
Step 8: Remove the dish from the oven and spoon the cranberries and marinade over the chicken thighs. Let rest for 3 to 5 minutes until the internal temperature reaches 165ºF.
Step 9: Transfer the chicken to serving plates, spoon additional cranberries and sauce on top, garnish with fresh rosemary sprigs if desired, and serve immediately.

Tips & Variations

Use soy sauce instead of coconut aminos for a more traditional flavor.
Substitute dry white wine with chicken broth to keep the dish alcohol-free.
For extra crisp skin, broil the chicken carefully and keep a close eye to prevent burning.
Try adding a squeeze of fresh lemon juice over the finished chicken for a bright, fresh twist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350ºF until warmed through to maintain crispy skin, or microwave covered for shorter reheating but softer skin.

How to Serve

The image shows a white baking dish filled with golden-brown baked chicken thighs, each topped with small bright red cranberry pieces and garnished with fresh green rosemary sprigs. The chicken skin looks crispy with varied textures, some parts slightly charred. The dish contains a light golden sauce pooling around the chicken, adding gloss and moisture. A large silver spoon rests in the dish on the right side, partly submerged in the sauce. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but adjust the cooking time as they will cook faster. Keep an eye on them to avoid overcooking.

Is it possible to make this recipe ahead of time?

Absolutely. Marinate the chicken for up to 24 hours ahead, then cook just before serving. This allows the flavors to deepen and saves time on the day of your meal.

One-Pan Cranberry Rosemary Chicken Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This One-Pan Cranberry Rosemary Chicken is a flavorful and easy-to-make dish featuring juicy bone-in, skin-on chicken thighs marinated in a tangy cranberry rosemary blend, then baked and broiled until crispy and perfectly cooked. The marinade combines fresh cranberries, garlic, rosemary, maple syrup, coconut aminos, and white wine to create a harmonious balance of sweet, savory, and slightly tart flavors. Ideal for a comforting weeknight dinner or special occasion.

Author: Lena
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Marinade Ingredients

⅓ cup fresh cranberries
2 tablespoons olive oil (or avocado oil)
2 tablespoons coconut aminos (or soy sauce)
2 tablespoons maple syrup
3 cloves garlic
1 teaspoon fresh rosemary leaves
¼ cup dry white wine (or chicken broth)

Chicken and Cooking Ingredients

6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
1 tablespoon olive oil (or avocado oil)
Salt, to taste
½ cup fresh cranberries
4 sprigs fresh rosemary
1 tablespoon maple syrup
Additional sprigs of fresh rosemary for garnish (optional)

Instructions

Prepare the Cranberry Rosemary Marinade: Add ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine to a food processor or blender. Blend or pulse until the mixture is fully combined and smooth.
Marinate the Chicken Thighs: Place 6 medium bone-in, skin-on chicken thighs, skin-side up, in a baking dish in one flat layer. Pour the prepared marinade over the chicken, ensuring all pieces are evenly coated. Cover the dish tightly with a lid or plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
Bring Chicken to Room Temperature: Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes while still covered. This step helps the chicken cook more evenly.
Preheat Oven and Prepare Chicken for Baking: Preheat your oven to 375°F (190°C). Uncover the chicken and carefully scrape the marinade off the tops of the chicken thighs into the dish, being careful not to remove the skin. Brush 1 tablespoon olive oil evenly over the chicken skin. Season generously with salt.
Add Garnishes: Sprinkle ½ cup fresh cranberries and 4 sprigs of fresh rosemary into the marinade around the chicken thighs in the baking dish.
Bake the Chicken Thighs: Place the baking dish uncovered in the preheated oven. Bake for 20 minutes, then begin checking the internal temperature with a meat thermometer. Continue baking as necessary, checking every few minutes until the internal temperature reaches 160°F (71°C).
Prepare for Broiling: Once the chicken reaches 160°F, remove the baking dish from the oven. Preheat the broiler on high. Remove and discard the rosemary sprigs from the dish.
Broil for Crispy Skin: Brush 1 tablespoon maple syrup over the tops of the chicken thighs. Place the dish under the preheated broiler and broil, watching closely, until the skin is crispy and browned but not burnt—this should take only a few minutes.
Finish with Marinade and Rest: Carefully remove the dish from the oven. Spoon the cranberries and marinade from the bottom of the dish onto the tops of the chicken thighs, covering them evenly. Let the chicken rest for 3 to 5 minutes. The internal temperature should reach 165°F (74°C) during this rest.
Serve: Transfer the chicken thighs to serving plates, spoon additional cranberry marinade on top, and garnish with fresh rosemary sprigs if desired. Serve immediately.

Notes

Marinate chicken for at least 30 minutes to allow flavors to develop; up to 24 hours for more intense flavor.
Be careful when scraping marinade off the chicken skin to avoid skin damage as it helps crisp when broiled.
Keep an eye on the chicken while broiling to prevent burning; broiling times vary by oven.
Resting the chicken after broiling allows juices to redistribute and final internal temperature to reach safe levels.
Use a meat thermometer to ensure safe and accurate cooking temperatures.

Keywords: one-pan chicken, cranberry chicken, rosemary chicken, baked chicken thighs, easy chicken recipe, fall dinner recipe