Description
One-Pan Cranberry Rosemary Chicken combines juicy bone-in chicken thighs, tart fresh cranberries, fragrant rosemary, garlic, and a sweet-savory maple glaze. Oven roasting creates tender meat, while a quick broil gives the skin a golden, caramelized finish. This cozy one-pan dinner serves six and works beautifully for Thanksgiving, Christmas, holiday gatherings, or family dinners.
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 garlic cloves
- 1 teaspoon fresh rosemary leaves
- ¼ cup dry white wine or chicken broth
- For the Chicken and Maple Glaze:
- 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
- Optional fresh rosemary sprigs for garnish
Instructions
- Blend ⅓ cup cranberries, 2 tablespoons oil, coconut aminos or soy sauce, 2 tablespoons maple syrup, garlic, rosemary leaves, and white wine or chicken broth until smooth.
- Arrange the chicken thighs skin-side up in a single layer in a 9×13-inch baking dish. Pour the cranberry marinade over the chicken and coat each piece thoroughly.
- Cover the baking dish and refrigerate for at least 30 minutes or up to 24 hours.
- Remove the chicken from the refrigerator and leave it covered at room temperature for 30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Gently move excess marinade from the chicken skin into the baking dish. Brush the thighs with 1 tablespoon oil and season generously with salt.
- Scatter ½ cup fresh cranberries and 4 fresh rosemary sprigs around the chicken.
- Bake uncovered for approximately 20 minutes. Check the internal temperature and continue cooking until the thickest part reaches 160°F (71°C).
- Remove the baking dish from the oven. Switch the oven to high broil and discard the cooked rosemary sprigs.
- Brush the chicken with the remaining tablespoon of maple syrup. Broil for approximately 3 to 10 minutes, watching carefully, until the skin becomes golden, crispy, and lightly caramelized.
- Remove the chicken from the oven and spoon the warm cranberries and flavorful pan juices over each thigh.
- Rest the chicken for 3 to 5 minutes. Check the thickest part with a meat thermometer and confirm that it reaches 165°F (74°C) before serving.
- Serve immediately with additional cranberry pan sauce and fresh rosemary garnish, if desired.
Notes
Cranberry Flavor: Fresh cranberries taste naturally tart. Maple syrup balances their acidity and adds gentle sweetness. Avoid excessive cooking because cranberries can develop a stronger bitter flavor.
Choosing Cranberries: Select firm, fresh cranberries and discard soft or damaged berries. You can also use thawed frozen cranberries.
Chicken Thighs: Bone-in, skin-on chicken thighs create juicy meat and crispy skin. Chicken breasts work as an alternative but usually require less cooking time.
Rosemary: Fresh rosemary adds a fragrant, slightly pine-like flavor. If using dried rosemary, reduce the quantity by approximately half.
Blending Tip: A high-speed blender may create a brighter pink marinade because it blends the cranberries more thoroughly.
Broiling Tip: Broiling takes approximately 3 to 10 minutes, depending on your oven. Watch carefully and reposition the baking dish for even browning.
Wine Substitute: Replace dry white wine with chicken broth. Add approximately 1 tablespoon white wine vinegar or lemon juice for extra acidity. Dry vermouth also works.
Dried Cranberries: Use approximately half the amount of fresh cranberries. Add them during the final 15 minutes of cooking to prevent burning. Expect a sweeter, less tart flavor.
Orange Cranberry Variation: Replace white wine with fresh orange juice and add orange zest to the marinade.
Holiday-Spiced Variation: Add 1 cinnamon stick, 2 to 3 whole cloves, and a pinch of ground ginger to the pan sauce. Remove whole spices before serving.
Apple Cranberry Variation: Add 1 to 2 thinly sliced Granny Smith or Honeycrisp apples during the final 20 minutes of baking.
Balsamic Variation: Replace half the white wine with balsamic vinegar for a deeper, tangier sauce.
Fresh Thyme Variation: Replace rosemary with approximately twice as much fresh thyme.
Whole30 Option: Use coconut aminos and chicken broth. Omit maple syrup from both the marinade and final glaze. Brush with olive oil instead.
Paleo Option: Use coconut aminos instead of soy sauce and chicken broth instead of white wine.
Keto Option: Use soy sauce instead of coconut aminos, replace maple syrup with a liquid maple-flavored keto sweetener, and choose chicken broth instead of wine for strict keto.
Make-Ahead Tip: Marinate the chicken in the refrigerator for up to 24 hours before cooking.
Storage: Refrigerate cooked chicken in an airtight container within 2 hours. Enjoy within 3 to 4 days.
Freezing: Freeze cooled chicken with cranberry sauce for up to 3 months for best quality. Thaw overnight in the refrigerator.
Reheating: Cover the chicken with its sauce and warm in a 325°F oven until the internal temperature reaches 165°F.
Serving Suggestions: Serve with mashed potatoes, roasted kale, Italian green beans, asparagus, or roasted root vegetables.
Equipment: Food processor or blender, 9×13-inch baking dish, lid or plastic wrap, spoon or spatula, basting brush, and meat thermometer.
Additional Nutrition Per Serving: Potassium 443 mg; net carbohydrates 10 g; vitamin A 161 IU; vitamin C 2 mg; calcium 31 mg; iron 1 mg.
Nutrition Disclaimer: All nutrition values are estimates based on the listed ingredients and exclude optional garnishes. Actual values depend on ingredient brands, substitutions, and portion sizes.