One-Pan Cranberry Rosemary Chicken Recipe

If you’ve been searching for a dish that is bursting with vibrant flavor yet requires minimal fuss, this One-Pan Cranberry Rosemary Chicken is an absolute game changer. Picture tender, juicy chicken thighs infused with a tangy cranberry rosemary marinade, baked to golden perfection in one straightforward pan. Each bite delivers a perfect balance of savory, sweet, and aromatic notes, making it a stunning centerpiece for any meal, whether it’s a casual weeknight dinner or a special gathering with friends and family.

Ingredients You’ll Need

The magic of this One-Pan Cranberry Rosemary Chicken comes down to a handful of simple, fresh ingredients that work harmoniously together. Each item is chosen to build rich layers of flavor, from the bright tartness of cranberries to the earthy aroma of rosemary and the savory depth of garlic, all complemented by a touch of sweetness and the perfect seasoning for the chicken itself.

• ⅓ cup fresh cranberries: Adds vibrant color and a natural tartness to brighten the dish beautifully.
• 2 tablespoons olive oil or avocado oil: Provides a silky base to help the marinade blend and keeps the chicken tender.
• 2 tablespoons coconut aminos or soy sauce: Introduces a subtle umami kick without overpowering the delicate cranberry flavor.
• 2 tablespoons maple syrup: Brings a hint of natural sweetness that perfectly balances the tart cranberries.
• 3 cloves garlic: Infuses the marinade with a robust, aromatic foundation that lifts every bite.
• 1 teaspoon fresh rosemary leaves: Offers an earthy, pine-like fragrance that epitomizes the essence of cozy, comforting cooking.
• ¼ cup dry white wine or chicken broth: Adds moisture and depth, enhancing the overall richness of the marinade.
• 6 medium bone-in, skin-on chicken thighs (about 3 pounds): The star of the dish, prized for juicy, tender meat and crispy skin after roasting.
• Salt to taste: Essential for rounding out all the flavors and seasoning the chicken perfectly.
• ½ cup fresh cranberries (additional): Used during cooking to inject fresh bursts of tartness around the chicken.
• 4 sprigs fresh rosemary: Used during baking to impart subtle herbal notes and to garnish at the end.
• 1 tablespoon maple syrup (for brushing): Added at the end for a glossy, caramelized finish on the chicken skin.
• Optional sprigs of fresh rosemary: Perfect for an inviting presentation on the plate.

How to Make One-Pan Cranberry Rosemary Chicken

Step 1: Prepare the Cranberry Rosemary Marinade

Start by combining ⅓ cup fresh cranberries, olive oil (or avocado oil), coconut aminos (or soy sauce), maple syrup, garlic cloves, fresh rosemary leaves, and dry white wine (or chicken broth) in a blender or food processor. Pulse these together until completely smooth and fragrant. This fresh, tangy marinade is what will breathe life into the chicken, infusing it with layers of bright, sweet, and herby flavors that you won’t forget.

Step 2: Marinate the Chicken Thighs

Place your six bone-in, skin-on chicken thighs skin-side up in a baking dish, arranging them in a single layer to ensure even cooking. Pour the cranberry rosemary marinade all over the chicken, making sure every thigh is completely coated. Cover your dish tightly with a lid or plastic wrap, then pop it into the fridge for at least 30 minutes to allow those flavors to meld—up to 24 hours if you have the time for an even deeper infusion.

Step 3: Prepare for Roasting

Before roasting, remove the chicken from the fridge and let it come to room temperature for about 30 minutes while you preheat your oven to 375 degrees Fahrenheit. Carefully uncover the dish, making sure not to disturb the chicken skin. Use a spoon to lift some marinade off the tops of the thighs and back into the dish—this keeps the skin nice and crisp while retaining all that delicious flavor.

Step 4: Season and Add Fresh Cranberries

Brush the tops of the chicken thighs evenly with an extra tablespoon of olive oil, then generously season them with salt. Scatter fresh cranberries and rosemary sprigs around the chicken in the baking dish. These fresh additions will roast alongside the chicken, creating pop-in-your-mouth bursts of texture and aroma.

Step 5: Roast to Juicy Perfection

Place the baking dish in your preheated oven uncovered, and roast the chicken for about 20 minutes. After that, keep a close eye and check frequently with a meat thermometer until the thighs reach an internal temperature of 160 degrees Fahrenheit, ensuring they remain juicy and tender without drying out.

Step 6: Broil for Crispy, Glazed Skin

Once the chicken hits the right temperature, remove the rosemary sprigs (they’ve done their flavorful job) and brush the skin with maple syrup for a gloss and caramelized crunch. Turn your oven’s broiler on high and carefully broil the chicken thighs until the skins are beautifully browned and crispy, watching carefully to prevent burning.

Step 7: Final Touch and Rest

Right after broiling, spoon the flavorful cranberries and marinade over the tops of the chicken, fully coating each thigh. Let the chicken rest for 3 to 5 minutes; this allows the juices to redistribute, resulting in wonderfully moist meat and a perfect finishing touch.

How to Serve One-Pan Cranberry Rosemary Chicken

Garnishes

Fresh sprigs of rosemary scattered over the finished dish heighten the herbal fragrance and add a lovely pop of green, giving your plate an inviting, fresh look. You can also add a few extra fresh cranberries for vibrant color contrast that looks just as delicious as it tastes.

Side Dishes

This One-Pan Cranberry Rosemary Chicken pairs beautifully with creamy mashed potatoes or buttery roasted root vegetables that soak up all the tangy, savory juices. For a lighter accompaniment, try a crisp green salad or steamed asparagus to balance the richness of the chicken.

Creative Ways to Present

Serve this dish straight from the pan for a rustic, homey feel that highlights its one-pan ease, or plate each chicken thigh atop a bed of fluffy wild rice mixed with toasted nuts or dried cranberries for added texture and a touch of elegance. Drizzle extra marinade over the top for an irresistible finishing flourish that keeps guests coming back for seconds.

Make Ahead and Storage

Storing Leftovers

Any leftover One-Pan Cranberry Rosemary Chicken should be stored in an airtight container in the refrigerator. It stays fresh for up to 3-4 days, making it a fantastic option for easy weekday lunches or quick dinners later in the week while still packed with flavor.

Freezing

You can freeze cooked chicken thighs from this recipe by placing them in a freezer-safe container or bag. For best quality, consume within 2-3 months. When ready, thaw overnight in the fridge to retain moisture and texture.

Reheating

Reheat leftovers gently in the oven at 325 degrees Fahrenheit to keep the skin crisp, or microwave with a lid on to prevent drying out but note the skin won’t stay crispy. Adding a splash of broth or water before reheating helps maintain juiciness.

FAQs

Can I use boneless chicken thighs for this recipe?

Absolutely! While bone-in, skin-on thighs offer extra flavor and juiciness, boneless thighs can be used for a quicker cooking time. Just adjust your baking time accordingly and keep an eye on internal temperature.

Is it necessary to use fresh cranberries?

Fresh cranberries provide the best bright tartness and texture, but if you can’t find them, frozen cranberries work well too. Just thaw before using and expect a slightly softer result.

Can I substitute rosemary with other herbs?

Rosemary’s piney notes are perfect here, but if you prefer, you can try thyme or sage for a different herbal twist that complements the cranberries beautifully.

What if I don’t have coconut aminos or soy sauce?

You can use tamari, Worcestershire sauce, or even just a pinch of salt to enhance umami flavors if you want to skip those. The marinade will still be delicious and flavorful.

How long can I marinate the chicken?

Marinating for at least 30 minutes gives the chicken a great boost of flavor, but it can be left up to 24 hours in the refrigerator for deeper infusion. Avoid going longer than that, as the marinade’s acidity can start to break down the meat texture.

Final Thoughts

This One-Pan Cranberry Rosemary Chicken has truly become one of my all-time favorites—it’s effortless, elegant, and packed with flavor that strikes the perfect balance of savory, sweet, and herbal notes. Whether you’re serving it for a weeknight meal or sharing it at a special occasion, I promise it will warm your heart and delight your taste buds. Go ahead and give it a try—you might just find a new signature dish you’ll want to make again and again!

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