One-Pan Cranberry Rosemary Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
