Cranberry Rosemary One Pan Chicken Recipe

Ash Tyrrell

Cranberry Rosemary One Pan Chicken Recipe

I just made this Cranberry Rosemary One-Pan Chicken, and I can’t wait to tell you how amazing it turned out. The tender chicken thighs soaked up all the sweet-tart cranberry flavors and the earthy notes of rosemary so beautifully. I started this recipe thinking it would be a regular dinner, but the results were restaurant-worthy.

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Total Time 1 30

Ingredients Method Notes

Ingredients

⅓ cup fresh cranberries — they add a bright tart flavor that balances the richness of the chicken. Avoid frozen ones if possible for the best texture.
2 tablespoons olive oil or avocado oil — helps the marinade stick to the chicken and adds richness.
2 tablespoons coconut aminos or soy sauce — adds a savory umami base that complements the sweetness.
2 tablespoons real maple syrup — creates a sweet glossy glaze and balances the tart cranberries.
3 cloves garlic minced — fresh garlic deepens the overall flavor; skip the pre-minced kind for best results.
1 teaspoon fresh rosemary leaves chopped — fresh herbs make the aroma irresistible.
¼ cup dry white wine or chicken broth — adds acidity and depth to the sauce.
6 medium bone-in skin-on chicken thighs (about 3 pounds) — skin-on chicken turns beautifully crispy while the inside stays juicy.
1 tablespoon olive oil or avocado oil — brushed on top for that golden finish.
Salt to taste — enhances the flavor of everything else.
½ cup fresh cranberries — adds a pop of color and tart flavor during baking.
4 sprigs fresh rosemary — infuses the whole dish with an herby aroma and looks beautiful when served.
1 tablespoon maple syrup — brushed on at the end to caramelize the skin just a bit.

Method

Blend the cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary, and wine (or broth) until smooth. Pour the mixture over the chicken thighs in your baking dish, coating each piece well.
Cover the dish and refrigerate for at least 30 minutes — or up to 24 hours for more flavor. Let the chicken sit at room temperature for 20–30 minutes before baking so it cooks evenly.
Preheat your oven to 375°F (190°C). Brush the chicken skin with olive oil and sprinkle it with salt. Add fresh cranberries and rosemary sprigs around the thighs. Bake uncovered for about 45 minutes, or until the internal temperature reaches 160°F. Brush with maple syrup and broil for 2–3 minutes until the skin turns crisp and golden.
Let the chicken rest for about 5 minutes before serving. Spoon the cranberry sauce from the pan over the chicken, garnish with rosemary sprigs, and enjoy while warm.

Notes

I patted the chicken dry before marinating — it helped the skin get extra crispy.
I used a glass baking dish so I could see how the sauce was caramelizing underneath.
I kept the thighs spaced apart for even cooking and better browning.
I used plenty of fresh rosemary — it’s the key to that incredible aroma.
I watched closely during broiling; the glaze browns quickly, so don’t walk away!