Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://cheflenacooks.com/one-pan-cranberry-rosemary-chicken-recipe-2/