Description
One-Pan Cranberry Rosemary Chicken is a delightful dish that captures the essence of festive flavors in a single, easy-to-make meal. Combining succulent chicken thighs with the tartness of fresh cranberries and the aromatic touch of rosemary, this recipe is perfect for holiday gatherings or cozy family dinners. Not only does it offer an impressive presentation with its vibrant colors, but it also ensures effortless cleanup by utilizing just one pan. Whether you’re serving it for a special occasion or a simple weeknight dinner, this dish is sure to impress your guests and family alike.
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 bowl, mix together cranberries, olive oil, coconut aminos, maple syrup, minced garlic, and rosemary. Stir in grape juice until combined.
- Marinate chicken thighs in the mixture for at least 30 minutes in the refrigerator.
- Preheat the oven to 400°F (200°C). Heat olive oil in a skillet over medium-high heat and sear chicken thighs until golden brown on both sides.
- Pour reserved marinade over the chicken and add additional cranberries and rosemary sprigs. Bake for 25–30 minutes until cooked through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (approximately 150g)
- Calories: 355
- Sugar: 8g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg