One-Pan Cranberry Rosemary Chicken Recipe

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If you’re craving a dish that bursts with vibrant flavors and gives you that cozy, gourmet feeling with minimal fuss, let me introduce you to the One-Pan Cranberry Rosemary Chicken. This recipe brings together juicy chicken thighs, tangy fresh cranberries, fragrant rosemary, and a touch of sweetness—all cooked in a single pan. It’s a perfect balance of savory and sweet, with a gorgeous presentation that makes it ideal for both weeknight dinners and special occasions. Trust me, once you try this One-Pan Cranberry Rosemary Chicken, it just might become your new go-to comfort meal.

Ingredients You’ll Need

These ingredients are simple but each plays an essential role in creating a harmony of taste, texture, and color in this dish. From the tart cranberries providing bright pops of flavor and color to the aromatic rosemary infusing warmth, every component works together effortlessly.

• ⅓ cup fresh cranberries: Adds a sharp, vibrant tartness that brightens the entire dish.
• 2 tablespoons olive oil (or avocado oil): Helps meld the marinade flavors and keeps the chicken juicy.
• 2 tablespoons coconut aminos (or soy sauce): Adds savory depth with a subtle umami kick.
• 2 tablespoons maple syrup: Balances the tartness of cranberries with smooth sweetness.
• 3 cloves garlic: Provides a warm, pungent foundation flavor.
• 1 teaspoon fresh rosemary leaves: Offers a fresh, pine-like herbal aroma and flavor.
• ¼ cup dry white wine (or chicken broth): Adds moisture and slight acidity to the marinade for tender chicken.
• 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds): The star protein, juicy and flavorful when baked with the skin on.
• 1 tablespoon olive oil (or avocado oil): For brushing the chicken skin to crisp and brown it beautifully.
• Salt (to taste): Enhances and balances all the flavors perfectly.
• ½ cup fresh cranberries: Added around the chicken before baking for extra bursts of flavor.
• 4 sprigs fresh rosemary: Infuses the marinade and dish with fragrant, earthy notes.
• 1 tablespoon maple syrup: Brushed on at the end for a perfect glossy glaze.
• Sprigs of fresh rosemary (for garnish): A beautiful finishing touch that smells as good as it looks.

How to Make One-Pan Cranberry Rosemary Chicken

Step 1: Prepare the Cranberry Rosemary Marinade

Begin by blending ⅓ cup fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, fresh rosemary leaves, and white wine together until smooth. This vibrant and flavorful marinade creates a perfectly balanced sweet and tangy base that will infuse the chicken with layers of flavor.

Step 2: Marinate the Chicken Thighs

Place those lovely chicken thighs skin-side up in a baking dish, then pour the marinade over them, making sure each piece is coated. Cover and refrigerate for anywhere between 30 minutes and up to 24 hours. This step gives the chicken time to soak up all those gorgeous flavors, keeping the meat tender and juicy.

Step 3: Bring the Chicken to Room Temperature and Preheat Oven

When you’re ready to cook, take the chicken out of the fridge and let it sit, covered, at room temperature for 30 minutes. Meanwhile, preheat your oven to 375º Fahrenheit. This resting period helps the chicken cook more evenly and results in beautifully crisp skin.

Step 4: Prepare Chicken for Baking

Use a spoon or spatula to gently scrape the marinade off the chicken tops into the pan, but be careful not to tear the skins. Brush the chicken tops with olive oil and season generously with salt. Then, scatter fresh cranberries and rosemary sprigs around the chicken in the marinade—this fresh addition gives a lovely aromatic lift as it roasts.

Step 5: Bake Until Perfect

Slide the baking dish into your preheated oven and bake uncovered for about 20 minutes. After that, keep an eye on the internal temperature using a meat thermometer, aiming for 160° Fahrenheit. This allows the chicken to reach the ideal doneness while staying juicy and flavorful.

Step 6: Broil for Crispy, Glazed Skin

Once the chicken is almost done, remove the rosemary sprigs and brush the skin with maple syrup for a glossy, golden glaze. Place the dish under the broiler and watch carefully until the skin crisps up beautifully without burning. This finishing touch turns your One-Pan Cranberry Rosemary Chicken into a showstopper.

Step 7: Rest and Serve

Let the chicken rest for 3 to 5 minutes after removing it from the oven. Spoon the luscious cranberry and marinade mixture over the chicken before plating. Garnish with fresh rosemary sprigs for an inviting and aromatic presentation that’s sure to impress.

How to Serve One-Pan Cranberry Rosemary Chicken

Garnishes

Fresh rosemary sprigs make a delightful garnish, adding a pop of green and an inviting fragrance. For an extra festive touch, consider a few fresh cranberries scattered on top—they add color and a hint of tartness that pairs beautifully with the glazed chicken.

Side Dishes

This chicken shines alongside simple, comforting sides like creamy mashed potatoes or fluffy rice to soak up all those delicious juices. Roasted root vegetables or a crisp green salad with a light vinaigrette also complement the rich and tangy flavors wonderfully, making your meal well-rounded and satisfying.

Creative Ways to Present

Serve this One-Pan Cranberry Rosemary Chicken directly from the baking dish for a rustic, family-style feel that invites sharing and warmth. Alternatively, plate it on a large platter garnished with extra rosemary and fresh cranberries to create a festive centerpiece that’s perfect for holidays or dinner parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and cranberry mixture in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a convenient and delicious option for quick lunches or dinners.

Freezing

You can freeze cooked chicken thighs and the accompanying cranberry sauce for up to 2 months. Be sure to cool everything completely before transferring to freezer-safe containers or bags, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in the oven at 325º Fahrenheit until warmed through, preserving the crispiness of the chicken skin as much as possible. Alternatively, use a microwave but be mindful that the skin may soften. Adding a fresh sprinkle of rosemary after reheating helps revive the dish’s aroma and presentation.

FAQs

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

Yes, boneless chicken thighs can be used, but bone-in chicken tends to stay juicier and more flavorful during cooking. If using boneless, keep a close watch on cooking time to avoid drying out the meat.

Is it necessary to marinate the chicken overnight?

Not at all. While marinating overnight deepens the flavor, even 30 minutes of marinating will allow the One-Pan Cranberry Rosemary Chicken to be deliciously infused with the bright and savory ingredients.

Can I substitute fresh cranberries with frozen ones?

Frozen cranberries can work in a pinch, but fresh cranberries provide the best texture and vibrant flavor pops. If using frozen, thaw and drain them well so they don’t water down the marinade or baking dish.

What if I don’t have white wine?

Chicken broth is a perfect substitute, adding moisture and mild flavor without altering the dish’s profile. Avoid using sweet wines as they might tip the balance toward overly sweet flavors.

How do I know when the chicken is fully cooked?

The best way is to use an internal meat thermometer and look for 165° Fahrenheit in the thickest part of the thighs. This ensures safety while maintaining juicy, tender chicken.

Final Thoughts

I can’t recommend this One-Pan Cranberry Rosemary Chicken enough if you want a dish that’s both impressive and simple to make. Every bite delivers juicy chicken with layers of sweet, tart, and herbal magic that’s hard to resist. Give it a whirl for your next meal—you might just find your newest favorite recipe that’s delicious enough for any occasion.

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