One-Pan Cranberry Rosemary Chicken Recipe
If you’re searching for a dish that’s both stunningly elegant and weeknight-friendly, One-Pan Cranberry Rosemary Chicken is about to become your new go-to. This recipe is a joyful blend of sweet-tart cranberries, fragrant rosemary, and succulent chicken thighs—all lovingly roasted together in a single pan for minimal cleanup and maximum flavor. Whether you’re celebrating a special occasion or just want to bring a pop of color and brightness to your family table, this vibrant meal fits the bill beautifully.
Ingredients You’ll Need
Every ingredient in One-Pan Cranberry Rosemary Chicken has a distinct role, striking the perfect balance between freshness, depth, and comfort. Simple yet lively, these pantry staples and fresh finds come together to create a meal that tastes like it simmered all afternoon—without any of the fuss.
- ⅓ cup fresh cranberries: These little bursts of tartness lend color and a zingy contrast to the chicken’s rich flavor.
- 2 tablespoons olive oil (or avocado oil): Ensures the marinade gets lush and helps the skin crisp beautifully in the oven.
- 2 tablespoons coconut aminos (or soy sauce): Adds umami depth and balances out the sweetness, offering a subtle savory note.
- 2 tablespoons maple syrup: Brings a gentle touch of sweetness and caramelizes nicely for irresistible golden skin.
- 3 cloves garlic: Garlic infuses everything with its bold, warm presence—don’t skimp!
- 1 teaspoon fresh rosemary leaves: Fresh rosemary is the heart of this dish, adding woodsy, aromatherapeutic flavor in every bite.
- ¼ cup dry white wine (or chicken broth): Wine brightens and enriches the marinade, but chicken broth is a perfectly cozy alternative.
- 6 medium bone-in, skin-on chicken thighs (about 3 pounds): Thighs are naturally juicy and flavorful, and their skin gets so satisfyingly crisp.
- 1 tablespoon olive oil (or avocado oil): Brushed on top for luscious browning and sealing in those juices.
- Salt (to taste): Sprinkle generously to coax out all the nuanced flavors from the other ingredients.
- ½ cup fresh cranberries: Scattered around for extra bursts of tartness and festive flair while baking.
- 4 sprigs fresh rosemary: These infuse the whole pan with layered rosemary flavor and look lovely on the plate.
- 1 tablespoon maple syrup: Glazed on at the end for shiny, irresistibly sticky chicken skin.
- Sprigs of fresh rosemary (for garnish): A finishing touch that elevates presentation and aroma.
How to Make One-Pan Cranberry Rosemary Chicken
Step 1: Blend the Cranberry Rosemary Marinade
Grab your food processor or blender and toss in ⅓ cup fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, fresh rosemary leaves, and white wine (or broth). A few pulses is all it takes to transform these simple ingredients into a vibrant, fragrant marinade—the key to infusing the chicken with both color and incredible flavor.
Step 2: Marinate the Chicken Thighs
Arrange your chicken thighs skin-side up in a baking dish, then pour the marinade all over. Use a spoon or your (clean!) hands to make sure those thighs are evenly coated—don’t forget to get some marinade under the skin for an extra punch of flavor. Cover and marinate in the refrigerator for at least 30 minutes, or up to 24 hours if you’re prepping ahead.
Step 3: Bring Chicken to Room Temperature
After the chicken has soaked up all that gorgeous marinade, let it rest at room temperature for 30 minutes before baking. This small step ensures the chicken cooks evenly and turns out extra juicy.
Step 4: Preheat and Prep for Baking
While the chicken loses its chill, preheat your oven to 375º Fahrenheit. Uncover your baking dish, gently scrape the marinade off the tops of the chicken (into the pan), then brush the thighs with a final slick of olive oil for browning. Sprinkle salt, scatter ½ cup fresh cranberries and a few rosemary sprigs around, and you’re oven-ready.
Step 5: Bake to Succulent Perfection
Slide your dish into the hot oven and bake, uncovered, for 20 minutes. After this, start checking the internal temperature with a meat thermometer—continue baking until the chicken hits 160º Fahrenheit. This step keeps the thighs juicy and guarantees you’ll avoid dry meat.
Step 6: Broil for Crispy, Glazed Skin
Once the chicken reaches temperature, switch your broiler to High. Remove the rosemary sprigs, brush the chicken thighs with a final coating of maple syrup, and return to the oven under the broiler. Keep a close eye—this is where the skins turn irresistibly golden and crisp without burning.
Step 7: Rest and Serve
After that skin has reached maximal crispiness, spoon the baking dish’s cranberries and marinade over the chicken. Let everything rest for a few minutes to lock in those juices. Finally, transfer the thighs to plates, drizzle over plenty of those pan juices, and garnish with fresh rosemary. Your One-Pan Cranberry Rosemary Chicken is ready to dazzle.
How to Serve One-Pan Cranberry Rosemary Chicken
Garnishes
A scattering of fresh cranberry halves adds a bright pop of color and extra tang for each bite, while sprigs of rosemary give a rustic-chic finish and an irresistible aroma. If you really want to impress, a little zest of lemon or orange over the top makes the colors and flavors sing.
Side Dishes
This dish loves to share the plate with fluffy mashed potatoes, buttered couscous, or a crusty loaf of bread to soak up the delicious cranberry-rosemary pan sauce. For vegetables, roasted carrots, a zippy arugula salad, or simple steamed green beans keep things fresh and balanced.
Creative Ways to Present
For a stunning party platter, arrange the chicken on a big serving board surrounded by vibrant cranberries and rosemary sprigs. Or serve family-style straight from the baking dish for cozy, fuss-free gatherings. If you’re wanting to jazz things up, offer the pan juices in a gravy boat for drizzling and dipping.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Cranberry Rosemary Chicken stores beautifully in an airtight container in the fridge. The flavors deepen as they meld overnight, so your leftovers will taste even richer the next day. Aim to enjoy them within 3 to 4 days for the best quality.
Freezing
If you’d like to freeze extra chicken, let it cool completely before storing in a freezer-safe container or zip-top bag. For optimal flavor and texture, add a little of the leftover cranberry-rosemary sauce over the chicken before sealing. It’ll keep well in the freezer for up to 2 months.
Reheating
For juicy results, reheat thawed chicken (if frozen) in a covered baking dish at 325º Fahrenheit until warmed through. Splash a bit of broth or leftover sauce over the top before reheating to refresh the flavors and keep things moist. Avoid microwaving if you want to keep the skin a little crisp.
FAQs
Can I use boneless chicken thighs or breasts instead?
Absolutely! Boneless cuts will cook faster, so start checking for doneness about 10 minutes earlier. Breasts may be a little less juicy but still taste amazing with the cranberry-rosemary flavors.
What can I substitute for fresh cranberries?
If fresh cranberries are out of season, use frozen ones—there’s no need to thaw first. Dried cranberries can work in a pinch, but reduce the maple syrup slightly since dried fruit is more concentrated and sweet.
Is there a non-alcoholic option for the marinade?
Yes! Swap the wine for chicken broth or even apple juice for a subtle fruity note that keeps the sauce bright and delicious. No flavor is lost—promise.
Can I prepare One-Pan Cranberry Rosemary Chicken in advance?
Definitely! Marinate the chicken up to a full day ahead, cover, and refrigerate. When you’re ready to bake, let it sit at room temperature for 30 minutes before following the remaining steps.
Will this recipe work on the stovetop instead of the oven?
For the best crispy skin and tender meat, the oven is your best friend here. However, if you must use the stovetop, brown the chicken skin-side down first, then simmer gently with the marinade until fully cooked, finishing with a quick broil if you have a broiler option.
Final Thoughts
There’s something truly joyous about sharing One-Pan Cranberry Rosemary Chicken—the kind of cozy-yet-festive meal that feels as at home on a holiday table as it does on a Tuesday night. The lush sauce, rosy cranberries, and herby aroma invite everyone to dig in. If you love the idea of big flavors with a minimum of dishes, give this recipe a try—it might just become your new signature dish!
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One-Pan Cranberry Rosemary Chicken Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
This One-Pan Cranberry Rosemary Chicken recipe is a delightful combination of tangy cranberries, aromatic rosemary, and succulent chicken thighs. The marinade infuses the chicken with incredible flavors, and the one-pan cooking method makes it a convenient dish for any day of the week.
Ingredients
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)
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
Instructions
- For the Cranberry Rosemary Marinade – Add cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary leaves, and white wine to a food processor or blender. Blend until smooth.
- For the Chicken Thighs – Arrange chicken thighs in a baking dish, pour marinade over them, and marinate for at least 30 minutes.
- To Cook the Chicken Thighs – Preheat oven, scrape off excess marinade, brush with oil, season with salt, add cranberries and rosemary, bake, broil, and glaze with maple syrup.
- To Serve the Chicken – Transfer chicken to plates, spoon over extra cranberries and marinade, garnish with rosemary, and serve.
Notes
- Make sure to check the doneness of the chicken with a meat thermometer.
- Watch the chicken closely under the broiler to prevent burning.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg
Keywords: Cranberry Rosemary Chicken, One-Pan Chicken, Chicken Thighs Recipe
