One-Pan Cranberry Rosemary Chicken Recipe

If you are looking for a dish that brings juicy, tender chicken together with the vibrant tang of cranberries and the fragrant hint of rosemary, then you are going to adore this One-Pan Cranberry Rosemary Chicken. This dish is a beautiful celebration of flavors and textures that come together effortlessly in just one pan, making dinner both delicious and delightfully simple to prepare. It’s bursting with freshness, balanced sweetness, and herbaceous notes that promise to impress your friends and family without keeping you stuck in the kitchen.

Ingredients You’ll Need

The magic behind this One-Pan Cranberry Rosemary Chicken comes not only from the cooking technique but from a handful of carefully chosen ingredients that each play a key role. You don’t need a pantry full of complicated items—just essentials that bring color, flavor, and texture in perfect harmony.

• ⅓ cup fresh cranberries: Adds bright tartness and a pop of natural color that livens the dish.
• 2 tablespoons olive oil (or avocado oil): Ensures juicy chicken with a crispy skin while imparting a lovely richness.
• 2 tablespoons coconut aminos (or soy sauce): Brings a savory, umami depth that balances sweetness beautifully.
• 2 tablespoons maple syrup: Offers natural sweetness that caramelizes perfectly in the oven.
• 3 cloves garlic: Infuses savory warmth and aromatics that complement rosemary wonderfully.
• 1 teaspoon fresh rosemary leaves: Fresh herbaceous flavor that elevates the entire dish.
• ¼ cup dry white wine (or chicken broth): Adds acidity and moisture resulting in tender, flavorful chicken.
• 6 medium bone-in, skin-on chicken thighs (about 3 pounds): The star of the dish, chosen for their flavor and tenderness.
• 1 tablespoon olive oil (or avocado oil): For brushing on chicken skin to crisp it up during roasting.
• Salt (to taste): Essential for seasoning and balancing flavors.
• ½ cup fresh cranberries: Added during cooking for extra bursts of tart freshness.
• 4 sprigs fresh rosemary: For roasting alongside chicken and garnishing.
• 1 tablespoon maple syrup: Brushed on at the end for a glossy, flavorful finish.
• Sprigs of fresh rosemary (for garnish): Adds an inviting herbal aroma and pretty presentation.

How to Make One-Pan Cranberry Rosemary Chicken

Step 1: Prepare the Cranberry Rosemary Marinade

Start by blending the fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary leaves, and white wine in a food processor until smooth. This marinade sets the stage by infusing your chicken thighs with a lively mix of sweet, tart, savory, and herbaceous flavors that will soak into every bite.

Step 2: Marinate the Chicken Thighs

Arrange your bone-in, skin-on chicken thighs in a baking dish, skin-side up in a single layer. Pour the vibrant marinade over them, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes (but no longer than 24 hours) to let those flavors penetrate deeply.

Step 3: Prep for Roasting

Take the baking dish out of the fridge and let it rest at room temperature covered for 30 minutes while you preheat your oven to 375ºF. Uncover the dish, spoon any marinade pooled on top back around the chicken (but be gentle to keep the skins intact), then brush the chicken skin with olive oil and sprinkle salt generously. Scatter fresh cranberries and rosemary sprigs around the thighs – these little touches boost aroma and add bursts of flavor and color.

Step 4: Roast the Chicken

Place the dish in the oven and roast uncovered for 20 minutes. Then, begin checking the internal temperature of the chicken regularly, continuing to roast until it reaches about 160ºF. Every few minutes counts here to ensure juicy thighs without overcooking.

Step 5: Broil for Crispy Skin

Once the chicken hits the perfect temperature, remove it from the oven and discard the rosemary sprigs. Brush the thighs lightly with maple syrup for a touch of sweetness, then pop the pan under a high broiler. Keep a close eye while broiling—the skin will turn beautifully crisp and browned, but you want to avoid burning. This step elevates the texture and visual appeal spectacularly.

Step 6: Rest and Serve

After broiling, spoon cranberries and marinade over the chicken, letting it rest for 3 to 5 minutes. This resting step lets juices redistribute, making every bite tender and flavorful. Once rested and the internal temperature reaches 165ºF, serve your One-Pan Cranberry Rosemary Chicken garnished with fresh rosemary sprigs for that extra flourish.

How to Serve One-Pan Cranberry Rosemary Chicken

Garnishes

Fresh rosemary sprigs are the go-to garnish here, providing a fresh aroma and pretty green contrast. A few extra whole cranberries on the plate add brightness and a festive touch that captures the eye and palate alike. Don’t hesitate to throw in a small sprinkle of flaky sea salt on the skin for an added burst of texture and flavor.

Side Dishes

This dish is wonderfully versatile when it comes to sides. Creamy mashed potatoes or buttery polenta make it a cozy meal, while roasted vegetables like Brussels sprouts or sweet potatoes echo the rustic, seasonal flavors. For something light and fresh, a crisp, green salad with a citrus vinaigrette pairs beautifully with the cranberry’s tartness.

Creative Ways to Present

To make a memorable presentation, arrange the chicken thighs artfully on a large serving platter with scattered cranberries and rosemary sprigs. Drizzle any remaining pan juices over the top for a glossy finish. For a more intimate setting, serve individual portions with a vibrant cranberry-rosemary sauce spooned over the top alongside your chosen side. The key is to showcase the rich colors and inviting textures of this dish.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover One-Pan Cranberry Rosemary Chicken in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors often deepen overnight, making it even tastier the next day. Just be sure to save any pan juices as well to drizzle when reheating.

Freezing

If you want to freeze this chicken, wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. It’s best used within 2 months for optimal freshness. When you’re ready, thaw slowly in the fridge overnight to maintain texture and flavor.

Reheating

To reheat, gently warm your chicken in the oven at 325ºF, covered with foil to keep moisture locked in. Adding a splash of the saved marinade or broth can prevent drying out. Avoid microwaving if possible, as it can cause uneven heating and dry the skin.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, you can substitute boneless chicken thighs, but bone-in, skin-on thighs provide more flavor and juiciness. If using boneless, adjust cooking time since they will cook faster.

Is it possible to make this recipe without cranberries?

While cranberries add the signature tartness and brightness, you could try substituting with fresh pomegranate seeds or a berry mix for a similar effect, though the flavor will be different.

Can I prepare the marinade ahead of time?

Absolutely! The marinade can be made a day ahead and stored in the fridge, which can even intensify the flavors when you marinate the chicken.

What if I don’t have dry white wine?

Chicken broth is a perfect non-alcoholic substitute. It will still add moisture and a hint of savoriness without changing the flavor profile too much.

How do I know when the chicken is perfectly cooked?

The best way is to use a meat thermometer. Chicken thighs should reach 165ºF internally when fully cooked. Pulling them out at 160ºF and letting them rest will allow residual heat to finish the cooking.

Final Thoughts

This One-Pan Cranberry Rosemary Chicken is truly a showstopper that brings homey comfort and elegant flavors in one beautiful meal. With minimal effort and just one pan to clean, it’s easy to see why this has become a personal favorite to make again and again. I can’t wait for you to try it and savor every juicy, fragrant bite.

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