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One-Pan Cranberry Rosemary Chicken

One-Pan Cranberry Rosemary Chicken for a Cozy Dinner Night

One-Pan Cranberry Rosemary Chicken is a vibrant winter dish that blends tart cranberries with rosemary, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 cups Fresh Cranberries Substitute with dried cranberries for a sweeter flavor.
  • 1/4 cup Olive Oil or Avocado Oil Any light cooking oil is a suitable alternative.
  • 1/4 cup Coconut Aminos or Soy Sauce Use chicken broth for a strict Paleo option.
  • 2 tablespoons Maple Syrup Swap with a Keto liquid sweetener for a low-carb twist.
  • 3 cloves Garlic Fresh garlic is preferred for the best taste.
  • 2 tablespoons Fresh Rosemary Leaves Use less dried rosemary if substituting.
  • 1/2 cup Dry White Wine or Chicken Broth Opt for chicken broth for Whole30.
For the Chicken
  • 4 pieces Bone-In, Skin-On Chicken Thighs Boneless, skinless thighs are an option but will require different cooking times.

Equipment

  • food processor
  • baking dish
  • oven

Method
 

Step-by-Step Instructions
  1. Make the Marinade: Blend fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, and rosemary in a food processor until smooth.
  2. Marinate Chicken: Place chicken thighs in a baking dish and pour the marinade over them, ensuring they are covered. Refrigerate for at least 30 minutes or up to 24 hours.
  3. Prepare for Cooking: 30 minutes before baking, take the marinated chicken out of the fridge and let it sit at room temperature. Preheat your oven to 375°F (190°C).
  4. Bake Chicken: Remove the lid from the baking dish and scrape off excess marinade. Brush chicken with olive oil, season with salt, and scatter more cranberries and rosemary. Bake for approximately 20 minutes.
  5. Broil for Crispiness: After baking, brush chicken with maple syrup and broil for 5-10 minutes until browned.
  6. Serve: Let the chicken rest, then plate and spoon remaining marinade and cranberries over it, garnishing with fresh rosemary.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Use an internal meat thermometer to ensure the chicken reaches 165°F. Marinate overnight for deeper flavors, and scrape excess marinade before baking for crispiness.

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