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One-Pan Cranberry Rosemary Chicken Recipe

One-Pan Cranberry Rosemary Chicken Recipe
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★★★★★

5 from 17 reviews

This One-Pan Cranberry Rosemary Chicken recipe features juicy, bone-in, skin-on chicken thighs marinated in a vibrant blend of fresh cranberries, rosemary, garlic, and white wine. Baked to perfection and finished under the broiler for crispy, caramelized skin, this dish offers a flavorful balance of savory and tangy notes, perfect for a cozy, elegant meal that’s simple to prepare and packed with seasonal flavors.

Ingredients

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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

Serving Suggestions (Optional)

  • Sprigs of fresh rosemary for garnish

Instructions

  1. Make the Cranberry Rosemary Marinade: Combine 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. Blend until fully combined into a smooth marinade.
  2. Prepare the Chicken Thighs: Arrange 6 bone-in, skin-on chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade evenly over the thighs, ensuring they are fully coated. Cover the dish with a lid or plastic wrap and refrigerate for at least 30 minutes up to 24 hours to marinate.
  3. Bring to Room Temperature: Remove the baking dish from the refrigerator and allow it to stand covered at room temperature for 30 minutes before cooking.
  4. Preheat Oven and Prepare Chicken: Preheat the oven to 375°F (190°C). Uncover the baking dish and gently scrape the marinade off the tops of the chicken thighs back into the dish without disturbing the skin. Brush 1 tablespoon of olive oil evenly over the chicken skin and season generously with salt. Scatter ½ cup fresh cranberries and 4 rosemary sprigs around the chicken in the dish.
  5. Bake the Chicken: Place the dish in the preheated oven and bake uncovered for 20 minutes. Check doneness with a meat thermometer; continue baking and checking every few minutes until the internal temperature reaches 160°F (71°C).
  6. Broil for Crisp Skin: Remove the baking dish from the oven. Preheat the broiler to high. Remove rosemary sprigs and discard. Brush 1 tablespoon of maple syrup over the chicken skin. Place the dish under the broiler, watching carefully, until the skin crisps and browns but does not burn, about 2–4 minutes.
  7. Rest and Serve: Remove from the oven and immediately spoon the cranberries and marinade from the dish over the chicken. Let rest for 3 to 5 minutes, during which the internal temperature will rise to 165°F (74°C). Serve chicken thighs garnished with fresh rosemary sprigs and spoon additional cranberries and sauce over the top.

Notes

  • Marinating the chicken longer (up to 24 hours) will enhance flavor but a minimum of 30 minutes is sufficient for good taste.
  • Be careful when broiling to avoid burning the maple syrup glaze; stay close and monitor the chicken constantly.
  • You can substitute chicken broth for white wine if preferred for a non-alcoholic version.
  • Internal cooking temperature should reach 165°F (74°C) for safe consumption.
  • Bone-in, skin-on chicken thighs provide the best flavor and moisture retention.

Nutrition

Keywords: one-pan chicken, cranberry chicken, rosemary chicken, baked chicken thighs, easy chicken recipe, holiday chicken, gluten free chicken, autumn recipe

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