Name: Baked Cranberry Rosemary Chicken (One-Pan) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: PT-491347H34M36S
Cuisine: American
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 (optional)

Introduction

This Baked Cranberry Rosemary Chicken is a vibrant and flavorful one-pan dish perfect for a cozy dinner. Juicy chicken thighs are marinated in a tangy cranberry rosemary sauce, then baked until tender with a crispy, caramelized skin. It’s a simple yet elegant meal that brings a touch of festive charm to your table.

The image shows several pieces of golden-brown roasted chicken thighs in a white baking dish, each piece with a slightly crispy skin and scattered with small red cranberries and fresh green rosemary sprigs. The chicken has a juicy and tender texture, with some parts showing a light char. The cranberries are smooth and shiny, contrasting with the textured chicken skin. The white baking dish holds a bit of broth or sauce at the bottom, giving a glossy finish to the dish. The background is a white marbled surface. 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 blending 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 until smooth.

Step 2: Place the 6 bone-in, skin-on chicken thighs in a baking dish, skin-side up, arranging them in a single layer. Pour the marinade over the chicken, coating evenly.

Step 3: Cover the baking dish with a lid or plastic wrap and refrigerate. Marinate the chicken for at least 30 minutes and up to 24 hours.

Step 4: Remove the dish from the refrigerator and let the chicken sit covered at room temperature for 30 minutes.

Step 5: Preheat your oven to 375º Fahrenheit. Uncover the chicken and use a spoon or spatula to scrape excess marinade off the tops of the thighs into the dish without disturbing the skin.

Step 6: Brush 1 tablespoon olive oil over the chicken skin and season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish.

Step 7: Bake the chicken uncovered for 20 minutes, then check the internal temperature with a meat thermometer. Continue baking, checking every few minutes, until the chicken reaches 160º Fahrenheit internally.

Step 8: Remove the baking dish from the oven and discard the rosemary sprigs. Brush 1 tablespoon maple syrup over the chicken thighs.

Step 9: Preheat the broiler to High. Place the chicken under the broiler, watching closely, until the skin crisps and browns without burning.

Step 10: Carefully remove the dish from the oven. Spoon the cranberries and marinade from the dish over the chicken breasts to coat them completely. Let the chicken rest for 3 to 5 minutes.

Step 11: Once the internal temperature reaches 165º Fahrenheit, transfer the chicken thighs to serving plates. Spoon extra cranberries and marinade over the chicken, garnish with fresh rosemary sprigs, and serve immediately.

Tips & Variations

Use chicken broth instead of dry white wine for a non-alcoholic marinade.

Substitute coconut aminos with soy sauce for a more traditional flavor.

For extra crispiness, pat chicken skin dry before marinating and avoid removing marinade from the skin during baking.

Add a squeeze of fresh lemon juice before serving to brighten the flavors.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used, but reduce baking time and monitor closely to avoid overcooking, as they cook faster than bone-in thighs.

What can I substitute for fresh rosemary?

If fresh rosemary is unavailable, use 1 teaspoon of dried rosemary. Add it to the marinade and sprinkle around the chicken before baking for similar flavor.