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One-Pan Cranberry Rosemary Chicken Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://alinacooks.com/one-pan-cranberry-rosemary-chicken-recipe/