Introduction

This one-pan cranberry rosemary chicken is a delightful blend of savory and sweet flavors, perfect for a cozy dinner. Juicy chicken thighs are marinated in a tangy cranberry rosemary sauce, then roasted to crispy perfection with fresh herbs and seasonal cranberries.

The image shows a close-up of three golden-brown roasted chicken thighs in a baking dish, each piece topped with small bright red cooked cranberries and a small sprig of fresh green rosemary. The chicken skin looks crispy and slightly shiny with a few charred spots, while the dish contains a light brown sauce pooling around the meat. The background is a white marbled texture. 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: Prepare the cranberry rosemary marinade by combining 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 smooth.
Step 2: Place chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade over the chicken, coating evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Step 3: Remove the chicken from the fridge and let it sit covered at room temperature for 30 minutes while you preheat the oven to 375ºF.
Step 4: Uncover the baking dish. Using a spoon or spatula, carefully scrape the marinade off the chicken skin and into the dish, taking care not to tear the skin.
Step 5: Brush 1 tablespoon olive oil evenly over the chicken skin. Season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish.
Step 6: Bake uncovered in the preheated oven for 20 minutes. Check the internal temperature of the chicken with a meat thermometer, and continue baking as needed until it reaches 160ºF, checking every few minutes.
Step 7: Remove the dish from the oven and discard the rosemary sprigs. Preheat the broiler to High.
Step 8: Brush 1 tablespoon maple syrup over the tops of the chicken thighs. Place the dish under the broiler and broil until the skin is crispy and browned, watching carefully to avoid burning.
Step 9: Remove from the oven and spoon the cranberries and marinade over the chicken thighs. Let rest for 3 to 5 minutes until the internal temperature reaches 165ºF.
Step 10: Transfer the chicken to serving plates, spoon additional cranberries and marinade on top, garnish with fresh rosemary sprigs if desired, and serve immediately.

Tips & Variations

Substitute chicken broth for white wine to keep the recipe alcohol-free while maintaining flavor.
Use coconut aminos as a soy-free alternative to soy sauce for a gluten-free option.
Allowing the chicken to marinate overnight enhances the depth of flavor.
Broiling the chicken skin at the end ensures a perfectly crispy and golden finish.
Add a splash of orange juice to the marinade for a citrus twist.

Storage

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a preheated oven at 350ºF until heated through, or use a microwave, covering the chicken to retain moisture. Avoid reheating under the broiler to prevent overcooking.

How to Serve

This image shows a close-up of four baked chicken thighs with golden-brown crispy skin in a white baking dish with red edges. The chicken pieces are topped with small bright red cranberry pieces and fresh green sprigs of rosemary. A silver spoon is placed in the dish among the chicken, while a woman's hand holds the side of the dish. The scene is set on a white marbled textured surface with a soft, light-colored cloth nearby. 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 will work, but reduce the baking time and monitor closely to avoid overcooking since they cook faster than bone-in thighs.

Is there a substitute for fresh cranberries?

If fresh cranberries are unavailable, frozen cranberries can be used. Thaw slightly before blending for the marinade and use extra fresh or frozen cranberries around the chicken for garnish and flavor.