Baked Cranberry Rosemary Chicken (One-Pan)
If you’re searching for a festive and cozy dish that brings warmth to your table, look no further than Baked Cranberry Rosemary Chicken (One-Pan). This delightful recipe features juicy chicken thighs infused with the sweet-tart flavors of fresh cranberries and aromatic rosemary. Perfect for busy weeknights or special gatherings, this one-pan meal comes together effortlessly, ensuring minimal cleanup and maximum flavor. In just over an hour, you can enjoy a delicious dinner that’s sure to impress your family or guests. With quick preparation time and the option to make ahead, this dish is both convenient and satisfying—making it a must-try for any occasion!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ⅓ cup fresh cranberries
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos
- 2 tablespoons maple syrup
- 3 cloves garlic
- 1 teaspoon fresh rosemary leaves
- ¼ cup chicken broth
- 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
- 1 tablespoon olive oil
- Salt (to taste)
- ½ cup fresh cranberries
- 4 sprigs fresh rosemary
- 1 tablespoon maple syrup
Instructions
- Combine cranberries, olive oil, coconut aminos, maple syrup, minced garlic, and rosemary in a bowl to create the marinade.
- Marinate chicken thighs in the mixture for at least 30 minutes in the refrigerator.
- Preheat the oven to 400°F (200°C) and arrange marinated chicken in a baking dish with remaining marinade.
- Bake for about 45 minutes until the internal temperature reaches 165°F (75°C).
- Let rest before serving, garnished with additional cranberries and rosemary.
Nutrition
- Serving Size: 1 thigh (about 170g)
- Calories: 305
- Sugar: 9g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg