One-Pan Cranberry Rosemary Chicken Recipe
This One-Pan Cranberry Rosemary Chicken recipe offers a flavorful and visually stunning dish featuring juicy, bone-in, skin-on chicken thighs marinated in a tangy cranberry rosemary sauce. The chicken is oven-baked to perfection, then broiled for a crispy skin finish, making it an elegant yet easy meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes to 24 hours (including marinating time, minimum 45 minutes active time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the 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
- 1 teaspoon fresh rosemary leaves
- ¼ cup dry white wine (or chicken broth)
For the Chicken Thighs
- 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
- 1 tablespoon olive oil (or avocado oil), for brushing
- Salt, to taste
- ½ cup fresh cranberries (for baking)
- 4 sprigs fresh rosemary (for baking)
- 1 tablespoon maple syrup (for broiling)
- Sprigs of fresh rosemary (for garnish, optional)
Instructions
- 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 smooth to create a flavorful marinade.
- 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 over the chicken, ensuring all pieces are completely and evenly coated.
- Marinate: Cover the baking dish with a lid or plastic wrap and refrigerate for at least 30 minutes and up to 24 hours to infuse flavors.
- Bring to Room Temperature: Remove the dish from the fridge and let it sit covered at room temperature for 30 minutes before cooking.
- Preheat Oven: Near the end of resting time, preheat the oven to 375ºF (190ºC). Uncover the dish and gently scrape marinade from the tops of chicken without disturbing the skin. Pour the marinade beneath the chicken in the dish.
- Season and Add Aromatics: Brush the chicken tops with 1 tablespoon olive oil and season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs fresh rosemary around the chicken in the marinade.
- Bake the Chicken: Place the baking dish in the preheated oven, uncovered, and bake for 20 minutes. Check internal temperature with a meat thermometer after 20 minutes, and continue baking if needed until the chicken reaches 160°F (71°C).
- Preheat Broiler and Remove Rosemary: Once chicken is cooked to 160°F, remove the dish from the oven, discard rosemary sprigs, and preheat broiler to high.
- Broil for Crispy Skin: Brush 1 tablespoon maple syrup over chicken skin. Place dish under the broiler and cook, watching closely, until the skin crisps and browns without burning.
- Finish and Rest: Carefully remove the dish from the oven. Spoon cranberries and marinade over the chicken thighs to coat fully. Let rest for 3 to 5 minutes, allowing the temperature to rise to 165°F (74°C).
- Serve: Transfer chicken to plates, spoon remaining cranberry marinade over the top, garnish with fresh rosemary if desired, and serve immediately.
Notes
- Be careful during broiling to avoid burning the chicken skin; watch it closely.
- Marinating from 30 minutes up to 24 hours enhances flavor but do not exceed 24 hours to avoid texture changes.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
- The marinade can be blended smooth or pulsed slightly for a chunkier texture based on preference.
- Substitute white wine with chicken broth for a non-alcoholic option without losing moisture.
Keywords: cranberry chicken, rosemary chicken, one-pan chicken, baked chicken thighs, holiday chicken recipe, easy chicken dinner, cranberry marinade, oven baked chicken
