Introduction

This one-pan cranberry rosemary chicken is a flavorful and easy dish perfect for cozy dinners. Juicy chicken thighs are marinated in a vibrant cranberry and rosemary blend, then roasted to crispy perfection. It’s a delicious way to bring fresh, seasonal ingredients to your table with minimal effort.

The image shows a white baking dish filled with four pieces of golden brown baked chicken thighs, each topped with bright red cooked cranberries. Sprigs of fresh green rosemary are placed in between the chicken pieces. The chicken skin looks crispy and shiny with a slight glaze. A large silver spoon rests inside the dish on the right side, partially under one chicken piece. The dish is set on a soft grayish cloth on 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
Optional: 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 chicken thighs skin-side up in a baking dish in a single layer. Pour the marinade over the chicken, coating evenly. Cover and refrigerate for at least 30 minutes, up to 24 hours.
Step 3: Remove chicken from the refrigerator and let sit at room temperature, covered, for 30 minutes. Preheat oven to 375ºF during this time.
Step 4: Uncover the chicken, carefully scrape marinade from the tops of the thighs back into the dish without removing the skin. Brush 1 tablespoon olive oil over the chicken skins and season with salt. Scatter ½ cup fresh cranberries and 4 rosemary sprigs around the chicken in the dish.
Step 5: Bake uncovered for 20 minutes, then check internal temperature periodically until it reaches 160ºF.
Step 6: Remove the dish from oven, discard rosemary sprigs, and preheat the broiler to high. Brush 1 tablespoon maple syrup over the chicken.
Step 7: Broil the chicken, watching closely, until skin is crispy and browned (about 3 to 10 minutes, moving the dish as needed for even browning).
Step 8: Remove from oven, spoon cranberry and marinade over the chicken to coat, and let rest 3 to 5 minutes until internal temperature reaches 165ºF.
Step 9: Serve immediately, garnished with fresh rosemary if desired.

Tips & Variations

For a Whole30 version, use coconut aminos instead of soy sauce and maple syrup in the marinade, chicken broth instead of white wine, and omit or replace the maple syrup brushed on the chicken with olive oil.
To make it paleo-friendly, substitute coconut aminos for soy sauce and chicken broth for white wine.
Keto adaptation: Use soy sauce and replace maple syrup with a keto-friendly liquid sweetener. For strict keto, use chicken broth instead of white wine.
Keep an eye on the chicken under the broiler to avoid burning; rotate the baking dish every few minutes for even crisping.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, taking care not to dry out the chicken. Leftover marinade can be spooned over when serving for extra flavor.

How to Serve

The image shows a close-up of four pieces of golden-brown baked chicken thighs in a white baking dish with a red outer edge, each topped with bright red cranberries and green rosemary sprigs for garnish. The chicken's skin is crispy with a slightly glossy texture from the cooking juices that pool gently around the pieces. A silver serving spoon is placed inside the dish on the right side, partly under one chicken piece. The scene rests on a white marbled surface with a soft pink cloth peeking from the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, boneless thighs will work but may cook faster. Adjust baking time accordingly and check internal temperature to avoid overcooking.

What can I substitute for fresh cranberries if they are unavailable?

You can use frozen cranberries, but thaw and drain excess liquid before blending. Alternatively, fresh or frozen lingonberries or tart cherries can add a similar tangy flavor.

One-Pan Cranberry Rosemary Chicken Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

This One-Pan Cranberry Rosemary Chicken recipe features succulent bone-in, skin-on chicken thighs marinated in a vibrant cranberry rosemary marinade. The chicken is baked and broiled to perfection, resulting in crispy skin and juicy, flavorful meat. Fresh cranberries and rosemary sprigs add bursts of tartness and fragrant herbal notes, making this dish perfect for a cozy family dinner or special occasion.

Author: Kai
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cranberry Rosemary Marinade

⅓ cup fresh cranberries
2 tablespoons olive oil or avocado oil
2 tablespoons soy sauce or coconut aminos
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 Cranberry Rosemary Marinade: In a food processor or standard blender, combine ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos or soy sauce, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine or chicken broth. Blend or pulse until the mixture forms a smooth marinade.
Marinate the Chicken Thighs: Place 6 bone-in, skin-on chicken thighs in a single layer, skin-side up, in a baking dish. Pour the prepared marinade evenly over the chicken, ensuring all pieces are fully coated. Cover the dish with a lid or plastic wrap and refrigerate for at least 30 minutes and up to 24 hours to infuse flavors.
Bring to Room Temperature and Preheat Oven: Remove the baking dish from the refrigerator and allow the chicken to stand covered at room temperature for 30 minutes. Meanwhile, preheat your oven to 375º Fahrenheit.
Prepare Chicken for Baking: Remove the cover and gently scrape excess marinade from the tops of the chicken thighs back into the dish without disturbing the skin. Brush 1 tablespoon olive oil evenly over the chicken tops and season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish.
Bake the Chicken: Place the baking dish uncovered in the preheated oven. Bake for 20 minutes, then check the internal temperature with a meat thermometer. Continue baking, checking every few minutes, until the internal temperature reaches 160º Fahrenheit.
Broil the Chicken for Crispy Skin: Remove the dish from the oven and discard the rosemary sprigs. Preheat your broiler to High. Brush 1 tablespoon maple syrup over the chicken skin. Place the dish under the broiler, watching closely and rotating the dish every 3 minutes to ensure even browning. Broil for 3-10 minutes until the skin is crisp and browned but not burnt.
Rest the Chicken: Carefully remove the baking dish from the broiler. Spoon the cranberries and marinade from the dish over the chicken to coat the tops. Let the chicken rest for 3 to 5 minutes, during which time the internal temperature will rise to the safe serving temperature of 165º Fahrenheit.
Serve: Transfer chicken thighs to serving plates. Spoon any remaining cranberries and marinade over the top. Garnish with fresh rosemary sprigs if desired and serve immediately.

Notes

Broil time varies greatly depending on the oven; monitor closely to prevent burning. Typically takes 5-7 minutes with dish rotation every 3 minutes for even browning.
For Whole30 compliance, substitute coconut aminos for soy sauce and maple syrup in marinade, use chicken broth instead of wine, and omit or replace maple syrup brushed on chicken with olive oil.
For a strict Paleo version, replace soy sauce with coconut aminos and white wine with chicken broth.
For Keto adaptation, use soy sauce instead of coconut aminos and replace maple syrup with a low-carb maple-flavored sweetener. Use chicken broth instead of white wine for strict keto.
Ensure internal chicken temperature reaches 165º Fahrenheit for safe consumption.

Keywords: cranberry rosemary chicken, one-pan chicken recipe, baked chicken thighs, holiday chicken recipe, cranberry marinade