One-Pan Cranberry Rosemary Chicken Recipe

Introduction

This One-Pan Cranberry Rosemary Chicken is a flavorful, easy-to-make dish perfect for cozy dinners or special occasions. The tangy cranberry and aromatic rosemary marinade infuses tender chicken thighs with vibrant flavors, creating a delicious meal with minimal cleanup.

Ingredients

• For the Cranberry Rosemary Marinade:
• 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
• For the Chicken Thighs:
• 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
• Serving Suggestions (optional):
• Sprigs of fresh rosemary

Instructions

1. Step 1: Prepare the cranberry rosemary marinade by adding fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary leaves, and white wine to a food processor or blender. Blend until smooth.
2. Step 2: Place the chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade over the chicken, coating evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 24 hours.
3. Step 3: Remove the baking dish from the refrigerator and let it sit at room temperature, covered, for 30 minutes. Preheat the oven to 375ºF.
4. Step 4: Uncover the dish and carefully spoon marinade off the chicken skins into the dish without tearing the skin. Brush chicken with olive oil and season generously with salt. Scatter fresh cranberries and rosemary sprigs around the chicken in the dish.
5. Step 5: Bake uncovered for 20 minutes. Check the internal temperature with a meat thermometer and continue baking until the chicken reaches 160ºF, checking every few minutes.
6. Step 6: Remove the baking dish from the oven. Preheat the broiler to high. Discard rosemary sprigs from the dish. Brush the chicken with maple syrup and broil carefully, moving the dish as needed, until skin is crispy and browned, about 3 to 10 minutes.
7. Step 7: Remove from broiler and spoon the cranberries and marinade over the chicken. Let rest 3 to 5 minutes until the internal temperature reaches 165ºF before serving.
8. Step 8: Transfer chicken to plates, spoon extra cranberries and marinade on top, garnish with fresh rosemary sprigs if desired, and serve immediately.

Tips & Variations

• For a Whole30 version, substitute coconut aminos for soy sauce and omit maple syrup or replace it with olive oil, using chicken broth instead of white wine.
• Make it paleo by using coconut aminos and chicken broth instead of soy sauce and white wine.
• For keto, use soy sauce and a maple-flavored keto sweetener instead of maple syrup, and replace white wine with chicken broth.
• Keep an eye on the broiler as cooking times vary; rotate the dish every few minutes for even browning.

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. Reheating in the oven helps maintain crispy skin better than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs will work, but adjust the cooking time as they will cook faster and may require less bake time. Always check for an internal temperature of 165ºF.

Can I substitute fresh cranberries with frozen?

Frozen cranberries can be used, but fresh cranberries provide better texture and brightness. If using frozen, thaw and drain excess moisture before adding to the dish.

One-Pan Cranberry Rosemary Chicken Recipe

Print Recipe

★★★★★

5 from 183 reviews

A flavorful and easy one-pan chicken dish featuring juicy bone-in, skin-on chicken thighs marinated in a tangy cranberry rosemary marinade, then baked and broiled to perfection with a crispy skin and a fresh cranberry garnish.

• Author: Ella
• 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 1x2x3x

For the Cranberry Rosemary Marinade

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

For the Chicken Thighs

• 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

Serving Suggestions (Optional)

• Sprigs of fresh rosemary

Instructions

1. Prepare the Cranberry Rosemary Marinade: Add ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons soy sauce or coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine or chicken broth to a food processor or standard blender. Blend or pulse until you achieve a smooth marinade.
2. Marinate the Chicken Thighs: Place the 6 bone-in, skin-on chicken thighs skin-side up in a single layer in a baking dish. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated. Cover the dish with a lid or plastic wrap and refrigerate for at least 30 minutes, up to 24 hours.
3. Bring Chicken to Room Temperature and Preheat Oven: Remove the marinated chicken from the fridge and let it stand covered at room temperature for 30 minutes. Meanwhile, preheat your oven to 375º Fahrenheit.
4. Prepare for Baking: Uncover the baking dish and carefully spoon marinade off the tops of the chicken thighs without disturbing the skin. Brush 1 tablespoon olive oil evenly over the chicken skins, season generously with salt, then scatter ½ cup fresh cranberries and 4 sprigs of fresh rosemary into the marinade around the chicken.
5. Bake the Chicken Thighs: Place the dish in the oven and bake uncovered for 20 minutes. Afterward, use an internal meat thermometer to check the temperature. Continue baking and checking every few minutes until the chicken reaches 160º Fahrenheit internally.
6. Broil to Crisp the Skin: Remove the baking dish and discard rosemary sprigs. Preheat the broiler to High. Brush 1 tablespoon maple syrup over the chicken skins, then broil the chicken thighs, watching carefully, until the skin crisps and browns, about 3 to 10 minutes. Rotate the dish under the broiler every 3 minutes for even browning.
7. Finish and Rest: Remove the dish from the oven, spoon the cranberries and marinade over the chicken thighs completely, and let rest 3 to 5 minutes. The internal temperature should reach 165º Fahrenheit after resting.
8. Serve: Transfer chicken thighs to plates, spoon additional cranberries and marinade on top, garnish with fresh rosemary sprigs if desired, and serve immediately.

Notes

• Broil time may vary; watch closely to avoid burning. Rotate the pan for even crisping.
• For Whole30: Use coconut aminos instead of soy sauce and maple syrup, chicken broth instead of white wine, and omit or replace the maple syrup brushed on chicken thighs with olive oil.
• For Strict Paleo: Use coconut aminos and chicken broth in place of soy sauce and white wine.
• For Keto: Use soy sauce instead of coconut aminos and replace maple syrup with a keto-friendly maple-flavored liquid sweetener. Use chicken broth instead of white wine for stricter adherence.
• Recommended side dishes include roasted kale, Italian green beans, asparagus, or mashed potatoes for a complete meal.

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