Introduction

This One-Pan Cranberry Rosemary Chicken is a delightful combination of savory and sweet flavors, perfect for a comforting weeknight dinner. Juicy chicken thighs are marinated in a fragrant mixture of cranberries, rosemary, and maple syrup, then baked to crispy, golden perfection.

The image shows a white baking dish filled with six golden-brown roasted chicken thighs, each topped with small red cranberries and a few sprigs of green rosemary. The chicken skin is crispy with slightly charred spots, glistening in a light sauce that pools at the bottom of the dish. A silver spoon rests in the dish, partially submerged in the sauce near the top right corner. 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 (optional)

Instructions

Step 1: Prepare the cranberry rosemary marinade by blending 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 until smooth.
Step 2: Place the chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade over the chicken, ensuring even coating. Cover and refrigerate for at least 30 minutes, up to 24 hours.
Step 3: Remove the chicken from the fridge and let sit, covered, at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F.
Step 4: Uncover the dish and gently spoon the marinade off the chicken tops into the dish without removing the skin. Brush 1 tablespoon olive oil on the chicken and season with salt. Scatter ½ cup fresh cranberries and 4 sprigs rosemary around the chicken in the dish.
Step 5: Bake uncovered for 20 minutes, then check the internal temperature. Continue baking until the chicken reaches 160°F, checking every few minutes.
Step 6: Remove from oven and discard rosemary sprigs. Preheat the broiler to High.
Step 7: Brush 1 tablespoon maple syrup over the chicken skin and broil, watching carefully, until the skin crisps and browns but does not burn.
Step 8: Remove from oven and spoon the cranberries and marinade over the chicken. Let rest 3–5 minutes until the internal temperature reaches 165°F.
Step 9: Serve the chicken garnished with fresh rosemary sprigs if desired, spooning additional marinade and cranberries over the top.

Tips & Variations

Use chicken broth instead of white wine for a milder marinade flavor.
Swap coconut aminos with soy sauce to keep it more traditional.
For extra crisp skin, pat the chicken dry before marinating and apply oil carefully.
Add a splash of balsamic vinegar to the marinade for a tangy twist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The marinade and cranberries reheat well alongside the chicken.

How to Serve

A close-up view of golden brown baked chicken thighs in a white baking dish, topped with small bright red cranberries and fresh green rosemary sprigs scattered on and around the chicken. The chicken is juicy with a slightly crispy skin showing some charred spots, sitting partly in a light, glossy sauce. A silver spoon rests inside the dish, partially submerged in the sauce on the right side. The white marbled surface beneath adds a clean, bright look. 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 thighs can be used but will require less cooking time. Check for doneness earlier to avoid drying out the meat.

Is this recipe suitable for meal prep?

Absolutely. The chicken keeps well and flavors deepen if marinated overnight. Prepare in advance and reheat for an easy, flavorful meal.

One-Pan Cranberry Rosemary Chicken Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

A flavorful One-Pan Cranberry Rosemary Chicken recipe featuring juicy bone-in, skin-on chicken thighs marinated in a tangy cranberry rosemary sauce, baked to perfection, then broiled for crispy skin. This easy-to-make dish combines fresh cranberries, rosemary, garlic, and maple syrup for a beautifully balanced sweet and savory entree perfect for weeknight dinners or holiday meals.

Author: Lena
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

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 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
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 into a food processor or blender. Blend or pulse the ingredients until fully combined into a smooth marinade.
Marinate the Chicken Thighs: Arrange 6 bone-in, skin-on chicken thighs skin-side up in a baking dish in a single flat layer. Pour the prepared marinade over the chicken thighs, coating them completely and evenly. Cover the dish with a lid or plastic wrap, then refrigerate to marinate for at least 30 minutes and up to 24 hours for best flavor.
Preheat and Prepare for Baking: Remove the baking dish from the refrigerator and let it stand covered at room temperature for 30 minutes. Toward the end of this time, preheat your oven to 375º Fahrenheit.
Bake the Chicken: Uncover the baking dish and use a spoon or spatula to scrape marinade off the tops of the chicken thighs into the dish, being careful not to tear the skin. Brush 1 tablespoon olive oil evenly over the chicken thighs, season generously with salt, then sprinkle ½ cup fresh cranberries and 4 sprigs of fresh rosemary around the chicken in the dish. Place the dish in the preheated oven and bake uncovered for 20 minutes. Check the internal temperature with a meat thermometer and continue baking as necessary until chicken reaches 160º Fahrenheit internally.
Broil for Crispy Skin: Remove the dish from the oven and discard the rosemary sprigs from the baking dish. Preheat your broiler to High. Brush 1 tablespoon maple syrup over the tops of the chicken thighs. Place the dish under the broiler and broil until the chicken skin is crispy and browned but not burnt, watching closely to avoid burning.
Rest and Serve: Once browned, remove the dish from the oven. Spoon cranberries and marinade from the dish over the tops of the chicken thighs, covering them completely. Let the chicken rest for 3 to 5 minutes until the internal temperature reaches 165º Fahrenheit. Transfer to serving plates, garnish with fresh rosemary sprigs if desired, and serve immediately.

Notes

Use coconut aminos as a lower-sodium, soy-free alternative to soy sauce.
Marinating the chicken longer (up to 24 hours) will intensify the flavors.
Watch the chicken closely while broiling to prevent burning the skin.
Bone-in, skin-on chicken thighs provide the best flavor and moisture retention for this recipe.
Substitute dry white wine with chicken broth for a non-alcoholic option.

Keywords: cranberry chicken, rosemary chicken, one-pan chicken recipe, baked chicken thighs, holiday chicken, gluten free chicken dish