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One-Pan Cranberry Rosemary Chicken

One-Pan Cranberry Rosemary Chicken
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If you’re searching for a dish that combines festive flavors with effortless preparation, look no further than One-Pan Cranberry Rosemary Chicken. This recipe features succulent chicken thighs marinated in a delightful mixture of fresh cranberries and aromatic rosemary, baked to perfection in one convenient pan. The result is a savory and slightly sweet meal that fills your home with an inviting aroma, making it perfect for family dinners or holiday gatherings. With minimal cleanup and the option to prepare it ahead of time, this dish allows you to spend more time with your loved ones and less time in the kitchen.

Ingredients

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  • â…“ cup fresh cranberries
  • 2 tablespoons olive oil
  • 2 tablespoons coconut aminos
  • 2 tablespoons maple syrup
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary leaves
  • ¼ cup chicken broth
  • 6 medium bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • Salt to taste
  • ½ cup fresh cranberries for garnish
  • 4 sprigs fresh rosemary for garnish
  • 1 tablespoon maple syrup for garnish

Instructions

  1. In a large bowl, mix fresh cranberries, olive oil, coconut aminos, maple syrup, minced garlic, and rosemary to create the marinade.
  2. Add the chicken thighs to the bowl, ensuring they are well-coated. Marinate for at least 15 minutes.
  3. Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium-high heat and sear the marinated chicken thighs skin-side down for 5-7 minutes until golden brown.
  4. Pour in chicken broth, scatter additional fresh cranberries around, and tuck in sprigs of rosemary.
  5. Transfer the skillet to the preheated oven and bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  6. Let rest for 5-10 minutes before serving.

Nutrition

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