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One Pan Cranberry Rosemary Chicken Recipe

One Pan Cranberry Rosemary Chicken Recipe
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★★★★★

4.9 from 9 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 vibrant cranberry rosemary sauce. The marinade combines fresh cranberries, garlic, maple syrup, and rosemary with a touch of white wine or chicken broth, creating a perfect balance of savory, sweet, and tangy flavors. The chicken is baked to perfection and finished under the broiler for crispy skin, making it an impressive yet simple meal for any occasion.

Ingredients

Scale

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, minced
  • 1 teaspoon fresh rosemary leaves
  • ¼ cup dry white wine or chicken broth

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

Optional Serving Garnish

  • Sprigs of fresh rosemary

Instructions

  1. Prepare the Marinade: In a food processor or blender, combine ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos (or soy sauce), 2 tablespoons maple syrup, 3 cloves minced garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine or chicken broth. Blend or pulse until smooth and well combined.
  2. Marinate the Chicken: Place 6 bone-in, skin-on chicken thighs skin-side up in a single layer in a baking dish. Pour the prepared cranberry rosemary marinade over the chicken, ensuring all pieces are evenly coated. Cover the dish with a lid or plastic wrap and refrigerate for at least 30 minutes and up to 24 hours for maximum flavor.
  3. Prepare for Baking: Remove the baking dish from the refrigerator and let it come to room temperature for 30 minutes while covered. Preheat your oven to 375ºF (190ºC). Carefully uncover the dish, then use a spoon or spatula to scrape off the marinade from the chicken tops back into the dish, avoiding removing any skin.
  4. Season and Add Cranberries: Brush 1 tablespoon olive oil evenly over the chicken thighs. Generously season with salt to taste. Sprinkle ½ cup fresh cranberries and 4 sprigs of fresh rosemary around the chicken in the dish.
  5. Bake the Chicken: Place the baking dish uncovered in the preheated oven and bake for 20 minutes. Begin checking the internal temperature of the chicken thighs with a meat thermometer after 20 minutes. Continue to bake, checking every few minutes, until the chicken reaches 160ºF (71ºC) internally.
  6. Broil to Crisp the Skin: Remove the dish from the oven and discard the rosemary sprigs. Preheat the broiler to high. Brush 1 tablespoon maple syrup over the chicken skin. Place the dish under the broiler and broil for 3 to 10 minutes, moving the dish periodically to ensure even browning, until the skin is crispy and golden but not burnt. Watch carefully during this step.
  7. Rest and Serve: Remove the baking dish from the oven and spoon the cranberries and marinade over the chicken thighs to coat them. Let the chicken rest for 3 to 5 minutes, during which the internal temperature should reach 165ºF (74ºC). Transfer to serving plates, garnish with fresh rosemary sprigs if desired, and serve immediately.

Notes

  • Broil time varies depending on your oven broiler; typically 5-7 minutes with adjustments as needed to avoid burning.
  • For Whole30: Use coconut aminos instead of soy sauce and maple syrup, substitute chicken broth for white wine, and omit or replace the maple syrup brush on top with olive oil.
  • For strict Paleo: Use coconut aminos instead of soy sauce and chicken broth instead of white wine.
  • For Keto: Use soy sauce instead of coconut aminos and replace maple syrup with a maple-flavored keto sweetener; for strict keto, use chicken broth instead of white wine.
  • If using boneless, skinless thighs, you can skip the broiler step or broil briefly just to caramelize the syrup, but watch closely to avoid burning.
  • Frozen cranberries can be used if fresh are unavailable; thaw before blending for marinade.
  • This recipe freezes well when made in double batches; store sealed and freeze for meal prep.

Nutrition

Keywords: chicken thighs, cranberry rosemary chicken, baked chicken, one pan meal, autumn recipes, easy dinner, healthy chicken, maple syrup chicken

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