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–+ servings

One-Pan Cranberry Rosemary Chicken

A warm, hearty meal featuring juicy chicken thighs, tart cranberries, and fragrant rosemary, perfect for cozy winter nights or festive gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • ⅓ cup fresh cranberries for marinade
  • 2 tablespoons olive oil or avocado oil for marinade
  • 2 tablespoons coconut aminos or soy sauce for marinade
  • 2 tablespoons maple syrup for marinade
  • 3 cloves garlic minced for marinade
  • 1 teaspoon fresh rosemary leaves for marinade
  • ¼ cup dry white grape juice or chicken broth for marinade
  • 6 medium bone-in, skin-on chicken thighs approximately 3 pounds
  • 1 tablespoon olive oil or avocado oil for cooking
  • to taste salt
  • ½ cup fresh cranberries for garnish
  • 4 sprigs fresh rosemary for garnish
  • 1 tablespoon maple syrup for garnish

Method
 

  1. In a mixing bowl, combine fresh cranberries, olive oil, coconut aminos, maple syrup, minced garlic cloves, fresh rosemary leaves, and dry white grape juice to create the marinade.
  2. Place chicken thighs into a large resealable bag or shallow dish, pour the marinade over them, seal or cover, and let marinate in the refrigerator for at least 30 minutes.
  3. Preheat your oven to 375°F (190°C).
  4. In an oven-safe skillet over medium-high heat, add olive oil. Remove chicken from the marinade and place it skin-side down in the skillet. Sear until golden brown.
  5. Pour any reserved marinade over the chicken along with additional cranberries and sprigs of rosemary. Bake for about 45 minutes or until the internal temperature reaches at least 165°F (75°C).
  6. Let the chicken rest for a few minutes before serving. Plate alongside roasted veggies or rice, drizzle with pan juices, and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 80mgSodium: 300mgFiber: 3gSugar: 10g

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