One-Pan Cranberry Rosemary Chicken
Enjoy a delightful One-Pan Cranberry Rosemary Chicken that’s full of festive flavors. Easy to prepare and perfect for any gathering—try it today!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 grape juice (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
Instructions
- In a medium bowl, mix fresh cranberries, olive oil, coconut aminos, maple syrup, minced garlic, rosemary leaves, and grape juice.
- Place chicken thighs in a zip-top bag or shallow dish; pour marinade over the chicken, ensuring it's well coated. Marinate for at least 30 minutes.
- Preheat your oven to 400°F (200°C).
- Arrange marinated chicken skin-side up in an oven-safe skillet; pour over remaining marinade and add fresh cranberries and rosemary sprigs.
- Drizzle with extra olive oil and sprinkle with salt; roast for about 45 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 170g)
- Calories: 380
- Sugar: 12g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg