One-Pan Cranberry Rosemary Chicken Recipe is one of those dishes that feels just right for any time you want a cozy, impressive meal without the hassle. I love how the tartness of fresh cranberries pairs with fragrant rosemary, making juicy chicken thighs sing with flavor. Whether you're cooking for a family dinner or a small gathering of friends, this recipe offers a beautiful balance of savory, sweet, and herbaceous notes that’ll have everyone asking for seconds.
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What Makes This So Good
This One-Pan Cranberry Rosemary Chicken Recipe delivers rich, comforting flavors with very little fuss or cleanup, making it a perfect go-to when you want to impress without stress.
- Big Flavor, Minimal Fuss: Fresh cranberries and rosemary build a vibrant marinade that punches up the juicy chicken thighs.
- Family-Friendly: Its balance of sweet and savory hits the spot for all ages, including picky eaters.
- Simple Ingredients: Kitchen staples combined with a few seasonal favorites keep prep easy.
- Works Any Night: Weeknights or special occasions — you’ll find yourself making this again and again.
Ingredient Guide
When you gather ingredients for this One-Pan Cranberry Rosemary Chicken Recipe, it’s about balancing freshness with pantry staples. I’ll share how to pick the best produce and some easy swaps if you’re in a pinch.
- Fresh Cranberries: They add bright tartness and burst of flavor. If fresh aren’t available, frozen cranberries work well too—just thaw before using.
- Bone-In, Skin-On Chicken Thighs: These give you juicy meat and crispy skin that's hard to beat. Skinless or boneless won’t deliver the same texture but can work if needed.
- Fresh Rosemary: Go for fragrant, vibrant sprigs to maximize herby aroma and flavor. Avoid dried for the garnish or marinade.
- Olive or Avocado Oil: Both help create that golden sear on the chicken and bind your marinade beautifully.
- Maple Syrup: Adds a subtle earthy sweetness that balances the tart cranberries perfectly.
- Coconut Aminos or Soy Sauce: This brings an umami depth to the marinade offering a savory backbone.
- Dry White Wine or Chicken Broth: Either adds moisture and lifts the flavors in the sauce; pick what you prefer.
Quick Reminder: Full measurements and detailed steps are in the recipe card below, so you can check as you cook without missing a beat.
How to Make One-Pan Cranberry Rosemary Chicken Recipe
Step 1 — Prep & Ready
Begin by blending your cranberry rosemary marinade—fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary leaves, and white wine come together in a smooth, glossy sauce. While the marinade is doing its magic, arrange the chicken thighs skin-side up in a single layer of your baking dish. You'll coat these juicy beauties evenly with that vibrant marinade, then let them rest in the fridge for at least 30 minutes (or up to 24 hours if you want to plan ahead). This marinating time allows the cranberries and rosemary to infuse the meat with gorgeous flavor. Just make sure you pull the chicken out 30 minutes before baking so it can come to room temperature—this helps them cook evenly and lock in those delicious juices.
Step 2 — Cook with Confidence
With your oven preheated to 375ºF, it's time to get cooking. Before baking, brush the tops of the chicken with olive oil for a crispier skin and sprinkle them with salt. Scatter fresh cranberries and rosemary sprigs right into the marinade surrounding the chicken—this is where the cozy aroma starts filling your kitchen. Bake uncovered for 20 minutes, then keep a close eye on internal temperature with a meat thermometer; 160ºF signals it's ready for the final step. When the chicken hits this temp, remove the rosemary sprigs and brush maple syrup on the skin to build that irresistible caramelized glaze. Quickly broil on high to crisp up the skin—remember to watch carefully here so it doesn’t burn. Once browned beautifully, spoon more cranberries and marinade on top for that glossy finish and let the chicken rest for 3-5 minutes; this keeps the meat tender and juicy.
Step 3 — Finish & Serve
After resting, the internal temp should have reached the safe 165ºF—perfectly cooked and juicy. Transfer your chicken thighs to plates and spoon over any extra cranberry goodness from the pan. A few sprigs of fresh rosemary add a nice green pop and fragrant finish. I love serving this dish warm and fresh to catch that crispy skin and vibrant sauce at their peak. Trust me, the tart-sweet punch from cranberries with rosemary’s evergreen scent will make every bite memorable.
Extra Helpful Tips
I know sometimes you just want a straightforward recipe that doesn't require babysitting. Here are some key tips from my kitchen to yours to ensure your One-Pan Cranberry Rosemary Chicken Recipe turns out incredible every time.
- Watch for This Sign: When the chicken skin turns a rich golden brown during broiling, and you see juices running clear, you’re right on track.
- Temperature Trick: Use an instant-read thermometer for accuracy—it’s the best way to avoid overcooking and keep thighs juicy.
- Prep-Ahead Option: Marinate chicken up to 24 hours in advance to deepen flavor and save time on busy days.
- Avoid This Common Mistake: Don’t skip the resting step after baking—it allows the juices to redistribute for tender bites.
Serve & Enjoy
Easy Enhancements
To make this One-Pan Cranberry Rosemary Chicken Recipe even more special, try adding a drizzle of balsamic reduction or a sprinkle of toasted pecans for a crunchy contrast. A little fresh thyme or sage alongside the rosemary can add extra herbal complexity. If you prefer a bit more heat, a few red pepper flakes in the marinade lift the dish without overpowering the cranberry’s sweetness.
Tasty Pairings
This chicken shines alongside roasted root vegetables or creamy mashed potatoes to soak up all the luscious sauce. For something lighter, a crisp green salad with lemon vinaigrette complements the tart cranberries beautifully. And if you’re pouring wine, a crisp Sauvignon Blanc or a light Pinot Noir pairs like a dream.
Quick Plating Tips
Bring your plating to life by spooning cranberry sauce generously over the chicken with a little extra marinade on the side. Garnish plates with fresh rosemary sprigs or even a few whole cranberries. Serving on warm plates keeps everything cozy and inviting. Trust me—the visual and aromatic cues before the first bite are half the fun.
Store, Freeze & Reheat
Fridge Storage
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. You might notice the crispy skin softens a bit, but reheated carefully the flavor stays wonderful. Be sure to cool the chicken completely before refrigerating.
Freezer Friendly?
This One-Pan Cranberry Rosemary Chicken Recipe freezes well if sealed tightly. Thaw overnight in the fridge to prevent sogginess. For best texture, consider freezing the chicken and sauce separately to reheat crisp chicken skin later.
Reheat Like New
I recommend reheating in a low oven (around 300ºF) uncovered to gently warm through and revive some crispness. Alternatively, a quick skillet reheat on medium heat with a splash of broth helps keep the meat tender. Microwave reheating works in a pinch but cover loosely to avoid drying out.
One-Pan Cranberry Rosemary Chicken Recipe FAQs
Yes, but keep in mind chicken breasts cook faster and can dry out more easily. Reduce baking time accordingly and watch internal temperature closely to 160ºF before finishing with the broiler for crispiness.
You can substitute with Worcestershire sauce or a splash of balsamic vinegar to add depth. Adjust salt to taste since these may vary in saltiness.
Absolutely! Use gluten-free soy sauce or tamari and check that your other ingredients are gluten-free certified. This dish is naturally gluten-free aside from those swaps.
The fresh cranberries soften and break down in the sauce, blending with the maple syrup and wine to create a slightly thickened glaze that coats the chicken beautifully when spooned over — that’s your cue!
Final Flavor Thoughts
Thanks for cooking through this One-Pan Cranberry Rosemary Chicken Recipe with me! It’s a favorite for good reason, and I hope you enjoy the cozy aromas and bright flavors as much as I do. If you try it, please leave a star rating or let me know your favorite tweaks in the comments—maybe adding a splash of orange juice or swapping in fresh sage? Either way, this recipe will absolutely become a seasonal staple you’ll reach for often. Happy cooking and even happier eating!
Print📖 Recipe
One-Pan Cranberry Rosemary Chicken Recipe
This One-Pan Cranberry Rosemary Chicken recipe offers a delightful combination of tender, juicy chicken thighs marinated in a tangy cranberry rosemary sauce, then oven-baked to perfection with a crispy, caramelized skin. It's a simple yet elegant dish perfect for impressing guests or enjoying a comforting family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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, minced
- 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
- 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
- Prepare the Marinade: Add 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 to a food processor or blender. Blend or pulse until smooth and combined thoroughly.
- Marinate the Chicken: Place 6 bone-in, skin-on chicken thighs skin-side up in a baking dish in a single layer. Pour the prepared cranberry rosemary marinade evenly over the chicken, ensuring all pieces are well coated. Cover the dish tightly with a lid or plastic wrap and refrigerate for at least 30 minutes and up to 24 hours for maximum flavor.
- Preheat and Prepare for Baking: Remove the baking dish from the refrigerator and let it stand at room temperature, covered, for 30 minutes. Meanwhile, preheat your oven to 375ºF (190ºC). Uncover the dish, gently scrape excess marinade off the tops of the chicken (being careful not to remove the skin) and redistribue marinade evenly in the dish.
- Season and Add Cranberries: Brush the tops of the chicken thighs with 1 tablespoon olive oil and season generously with salt. Sprinkle ½ cup fresh cranberries and add 4 sprigs of fresh rosemary around the chicken in the dish.
- Bake the Chicken: Place the baking dish in the preheated oven and bake uncovered for 20 minutes. After 20 minutes, check the internal temperature of the chicken with a meat thermometer. Continue baking, checking every few minutes, until chicken reaches 160ºF internally.
- Broil to Crisp the Skin: Once the chicken reaches 160ºF, remove the dish from the oven and discard the rosemary sprigs. Preheat the broiler to high. Brush 1 tablespoon maple syrup over the tops of the chicken thighs. Place the dish under the broiler, watching carefully, until the skin crisps and browns without burning.
- Final Touch and Resting: Remove the dish from the oven, immediately spoon the cranberries and marinade from the dish onto the tops of the chicken. Let rest for 3 to 5 minutes while the internal temperature rises to 165ºF.
- Serve: Transfer the chicken thighs to serving plates, spoon additional cranberry sauce over the top, garnish with fresh rosemary sprigs if desired, and serve immediately.
Notes
- Ensure you do not burn the skin while broiling by keeping a close eye on the chicken.
- The marinade can be adjusted for sweetness by varying the maple syrup amount.
- Letting the chicken rest after cooking allows juices to redistribute and ensures a moist result.
- You can substitute white wine with chicken broth if avoiding alcohol.
- Use a meat thermometer to precisely check doneness to avoid undercooking or overcooking.
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