Cranberry Rosemary Chicken | One Pan Recipe

Wednesday Nov 10th, 2021


Cranberry Rosemary Chicken | One Pan Recipe


For marinade:

  • 1/3 cup fresh cranberries
  • 2 tablespoons olive oil 
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 3 cloves garlic
  • 1 teaspoon fresh rosemary leaves
  • 1/4 cup dry white wine (or chicken broth)

For chicken thighs:

  • 3 lbs bone-in, skin-on chicken thighs (approximately 6 thighs)
  • 1 tablespoon olive oil
  • salt to taste
  • 1/2 cup fresh cranberries
  • 4 sprigs fresh rosemary (plus more for garnish if desired)



Combine all marinade ingredients in a food processor or blender and process until smooth. Place chicken, skin side up, in a 9x13 baking dish and pour marinade over, spreading to coat chicken evenly. Cover and marinate in the fridge for at least 30 minutes, up to 24 hours.

  1. 30 minutes before baking, remove the dish from the oven and let stand at room temperature. 
  2. Preheat oven to 375.
  3. With a spoon, scrape the marinade from the chicken skin, leaving it in the baking dish.
  4. Brush skins with 1 tablespoon of olive oil and season skins with plenty of salt.
  5. Sprinkle 1/2 cup of fresh cranberries and 4 sprigs of rosemary around chicken thighs.
  6. Bake for 22 minutes then remove from the oven and preheat broiler. Discard cooked rosemary sprigs.
  7. Brush 1 tablespoon of maple syrup over chicken thighs skin. 
  8. Place under broiler, about 10 inches from heating element, and broil for 5-7 minutes or until skin is crispy and beginning to darken. 
  9. Remove from the oven and spoon cranberries and sauce on top of the chicken. Garnish with fresh rosemary & serve immediately. 


Thank you for reading! Let us know in the comments if you tried this one-pan meal. 


Original recipe here:


Tags: Family - Recipe

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