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One-Pan Cranberry Rosemary Chicken

One-Pan Cranberry Rosemary Chicken

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If you’re searching for a delicious and seasonal dish that brings warmth to your kitchen, look no further than One-Pan Cranberry Rosemary Chicken. This festive recipe showcases the delightful tang of fresh cranberries balanced with aromatic rosemary, creating an inviting meal that’s perfect for any occasion. Whether it’s a weeknight dinner or a special holiday feast, this one-pan wonder is both easy to prepare and simple to clean up. Imagine serving tender, succulent chicken thighs infused with rich flavors that will impress your family and friends. With its nutritious ingredients and minimal effort, this dish is sure to become a staple in your culinary repertoire!

Ingredients

Scale
  • 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 grape juice (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

Instructions

  1. In a mixing bowl, combine fresh cranberries, olive oil, coconut aminos, maple syrup, minced garlic, and rosemary to create the marinade.
  2. Marinate the chicken thighs by placing them in a zip-top bag with the marinade; refrigerate for at least 30 minutes or overnight.
  3. Preheat your oven to 400°F (200°C).
  4. Sear the marinated chicken in an oven-safe skillet over medium-high heat until golden brown on both sides.
  5. Pour dry white grape juice (or broth) around the chicken and sprinkle with additional cranberries and rosemary.
  6. Transfer to the oven and bake for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C).
  7. Let rest briefly before serving.

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