Name: One-Pan Cranberry Rosemary Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
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

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Introduction

This one-pan cranberry rosemary chicken is a perfect blend of savory and sweet flavors, ideal for a cozy dinner. Tender chicken thighs are marinated in a vibrant cranberry rosemary mixture, then baked and broiled to crispy perfection. It’s a simple yet impressive dish that packs big flavor with minimal effort.

A round bronze plate is filled with a base layer of light beige quinoa mixed with brown rice, creating a fluffy textured bed. On top, there are four golden-brown roasted chicken thighs arranged evenly, with their crispy skin showing caramelized edges. Bright red cranberries are scattered over the chicken pieces, adding a glossy and fresh pop of color. Small green rosemary sprigs are placed decoratively on the cranberries and chicken, giving a fresh and natural touch. Nearby, a bronze bowl with matching quinoa and rice blend is garnished with a sprig of rosemary, and two boxes of Near East Quinoa and Brown Rice Blend sit on the white marbled surface, with a red cloth hanging to the side. 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)

Instructions

Step 1: Blend 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 in a food processor or blender until smooth to create the marinade.
Step 2: Place the 6 chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade over the chicken, coating each piece evenly.
Step 3: Cover the baking dish tightly with a lid or plastic wrap and refrigerate. Marinate for at least 30 minutes and up to 24 hours.
Step 4: When ready to cook, remove the baking dish from the fridge and let it stand at room temperature for 30 minutes, covered.
Step 5: Preheat the oven to 375ºF. Uncover the baking dish and use a spoon or spatula to scrape marinade off the chicken tops into the dish, being careful not to tear the skin.
Step 6: Brush 1 tablespoon olive oil evenly over the chicken thighs. Season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the baking dish.
Step 7: Bake uncovered for 20 minutes. Check the chicken’s internal temperature with a thermometer. Continue baking as needed, checking every few minutes, until the temperature reaches 160ºF.
Step 8: Remove the dish from the oven and preheat the broiler to High. Remove and discard the rosemary sprigs from the baking dish.
Step 9: Brush 1 tablespoon maple syrup over the chicken skin. Place the dish under the broiler. Broil closely until the skin crisps and browns, taking care not to burn.
Step 10: Remove from the oven and spoon the cranberries and marinade over the chicken thighs. Let rest 3 to 5 minutes until the internal temperature reaches 165ºF.
Step 11: Transfer chicken to plates, spoon additional cranberries and marinade on top, garnish with fresh rosemary sprigs, and serve immediately.

Tips & Variations

Substitute chicken broth for dry white wine to keep the dish alcohol-free without losing flavor.
For extra crispy skin, pat chicken dry before marinating and do not cover the dish during the last 10 minutes of baking.
Use frozen cranberries if fresh are unavailable; just thaw before blending.
Add a splash of balsamic vinegar to the marinade for a more complex tangy note.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300ºF until warmed through to maintain skin crispness. Avoid microwaving to prevent soggy skin.

How to Serve

The image shows a white rectangular baking dish with six golden-brown baked chicken thighs, each with a crispy skin and small red cranberries scattered on top. The chicken pieces sit in a light brown sauce with visible mustard seeds and are garnished with green rosemary sprigs placed between and under the chicken. The dish is placed on a wooden surface with a few loose cranberries around it and parts of two clear glasses visible at the top right corner. 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 of bone-in?

Yes, boneless chicken thighs can be used but adjust the baking time, as they will cook faster. Start checking doneness at around 15 minutes.

Is it necessary to broil the chicken at the end?

Broiling crisps the skin beautifully and adds a caramelized finish, but you can skip it if you prefer softer skin. The chicken will still be delicious.