One-Pan Cranberry Rosemary Chicken Recipe

If you’re craving a dish that feels like a warm hug on a plate, you absolutely have to try this One-Pan Cranberry Rosemary Chicken. It’s a delightful blend of juicy chicken thighs infused with a vibrant cranberry rosemary marinade, delivering a perfect balance of tart, savory, and subtly sweet flavors. What makes this recipe so special is its simplicity and elegance rolled into one easy-to-make, one-pan wonder. Whether you’re cooking for family, friends, or just yourself, this dish turns any meal into a cozy celebration of flavors you won’t soon forget.

Ingredients You’ll Need

The magic in One-Pan Cranberry Rosemary Chicken comes down to a handful of simple yet thoughtful ingredients. Each one plays a crucial role—cranberries bring that refreshing tang and burst of color, fresh rosemary adds an aromatic herbal note, and the chicken thighs provide juicy, tender meat. Together, these essentials create a dish that’s as easy as it is irresistibly flavorful.

• ⅓ cup fresh cranberries: Fresh cranberries add a natural tartness that balances the sweetness in the dish.
• 2 tablespoons olive oil (or avocado oil): Helps to infuse the marinade and keep the chicken moist while baking.
• 2 tablespoons coconut aminos (or soy sauce): Adds a rich umami depth without overpowering the other flavors.
• 2 tablespoons maple syrup: Provides a gentle sweetness that complements the tart cranberries perfectly.
• 3 cloves garlic: Fresh garlic adds aromatic warmth and a punch of flavor.
• 1 teaspoon fresh rosemary leaves: Brings a delightful earthy freshness that pairs beautifully with the cranberries.
• ¼ cup dry white wine (or chicken broth): Adds acidity and moisture, helping to tenderize the chicken.
• 6 medium bone-in, skin-on chicken thighs (~3 pounds): Bone-in thighs ensure juicy, flavorful meat, while the skin crisps up nicely.
• 1 tablespoon olive oil (or avocado oil): For brushing on the chicken to help achieve a crispy, golden skin.
• Salt (to taste): Essential for seasoning and enhancing all the other flavors.
• ½ cup fresh cranberries: Added during baking to strengthen the cranberry flavor and add texture.
• 4 sprigs fresh rosemary: Used to infuse the marinade and the roasting dish with herbal fragrance.
• 1 tablespoon maple syrup: Brushed on the chicken before broiling to create a luscious glaze.
• Sprigs of fresh rosemary: Perfect for garnishing and adding a lovely herbal touch when serving.

How to Make One-Pan Cranberry Rosemary Chicken

Step 1: Prepare the Cranberry Rosemary Marinade

Start by blending fresh cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary leaves, and white wine until you achieve a smooth, fragrant marinade. This vibrant mixture is what gives the chicken its signature tangy-sweet-herbaceous flavor, so make sure it’s well combined and silky smooth. This step really sets the stage for a dish packed with personality.

Step 2: Marinate the Chicken Thighs

Arrange bone-in, skin-on chicken thighs in a single layer in a baking dish, skin side up, to ensure they cook evenly. Pour the cranberry rosemary marinade over the chicken, making sure each piece is generously coated. Cover the dish tightly and pop it into the fridge to marinate for at least 30 minutes—up to 24 hours if you have time. This allows the flavors to seep deep into the meat, creating juicy, flavorful bites every time.

Step 3: Prepare to Bake

When you’re ready to cook, take the dish out of the fridge and let it come to room temperature while you preheat the oven to 375º Fahrenheit. This step helps the chicken cook more evenly. Carefully scoop off some marinade from the tops, being gentle so you don’t tear the skins. Brush the chicken thighs with olive oil and season them generously with salt. Scatter fresh cranberries and rosemary sprigs throughout the dish for a fresh burst of flavor and delightful visual appeal.

Step 4: Bake the Chicken Thighs

Pop the baking dish into your preheated oven and bake uncovered for about 20 minutes. Keep a thermometer handy and begin checking the internal temperature after 20 minutes, continuing to bake until the chicken reaches 160° Fahrenheit. This slow and steady approach ensures tender, juicy chicken thighs without drying out the meat or crisping the skin too early.

Step 5: Broil for Crispy, Glazed Perfection

After reaching the target temperature, remove the rosemary sprigs and brush the chicken thighs with maple syrup. Turn your broiler to High and slide the dish under it. Watch closely as the skin crisps up and gains a gorgeous golden-brown color. This final broiling adds both texture and a caramelized glaze bursting with sweet, tangy goodness.

Step 6: Rest and Serve

Once broiled to crispy perfection, spoon the delicious cranberry and rosemary marinade over the chicken thighs. Let the dish rest for 3 to 5 minutes while the internal temperature climbs to the perfect 165° Fahrenheit. This resting step locks in all those juicy flavors, making every bite as satisfying as possible.

How to Serve One-Pan Cranberry Rosemary Chicken

Garnishes

Fresh sprigs of rosemary make a beautiful, aromatic garnish that pairs wonderfully with the cranberry accents scattered on top. If you want to add a little extra flair, consider a sprinkle of toasted nuts like pecans or walnuts for crunch, or a light drizzle of additional maple syrup for sweetness. The garnishes are your chance to personalize this already stunning dish!

Side Dishes

The warm, flavorful profile of the One-Pan Cranberry Rosemary Chicken pairs beautifully with simple, comforting sides. Roasted root vegetables, creamy mashed potatoes, or buttery couscous complement the dish’s texture and flavor perfectly. A fresh green salad with a tangy vinaigrette can also add balance to your meal, brightening the plate and palate.

Creative Ways to Present

Presenting this chicken directly from the pan creates a rustic, inviting look that’s perfect for casual dinners and special gatherings alike. For a touch of elegance, plate individual chicken thighs topped with a spoonful of the cranberry rosemary sauce, accompanied by artistically arranged side dishes. A wooden serving board with garnished sprigs of rosemary adds a charming touch that will impress any guest.

Make Ahead and Storage

Storing Leftovers

You can store your leftover One-Pan Cranberry Rosemary Chicken in an airtight container in the fridge for up to 3 days. Keep the chicken sealed tightly to maintain moisture and flavor. Before reheating, scoop any sauce from the pan to drizzle back on afterward, so the chicken stays juicy and bright.

Freezing

If you want to enjoy this dish down the line, freeze cooked chicken thighs with some of the cranberry rosemary sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to preserve the dish’s wonderful textures and flavors.

Reheating

Reheat leftovers gently in the oven at 325º Fahrenheit, covered with foil to keep moisture in, until warmed through. Alternatively, using a microwave on medium power helps avoid drying out the chicken. Always add a little extra sauce or a splash of broth to keep the meat tender and flavorful.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs will cook a bit faster, so keep an eye on them and adjust baking time accordingly to avoid overcooking. Bone-in, skin-on thighs are recommended for maximum flavor and juiciness, but boneless works well too.

What can I substitute for fresh cranberries?

If fresh cranberries are hard to find, frozen ones are a great alternative. Just rinse them off before using, and keep in mind they may add a bit more liquid to the marinade, so reduce any extra liquid slightly.

Is there a way to make this recipe dairy-free and paleo-friendly?

Yes! This recipe is naturally dairy-free. Using coconut aminos instead of soy sauce keeps it paleo-friendly, and the maple syrup adds natural sweetness without any refined sugar.

Can I make the marinade ahead of time?

Definitely! The cranberry rosemary marinade can be prepared and stored in the fridge up to 2 days ahead. This makes meal prep even easier and lets the flavors meld wonderfully before marinating your chicken.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—remove the chicken from the oven once it reaches an internal temperature of 160° Fahrenheit, then let it rest until it hits 165°. This ensures juicy, tender chicken without drying it out.

Final Thoughts

One-Pan Cranberry Rosemary Chicken is a dish that feels like it was made with love, combining comfort, elegance, and ease all in one. It’s perfect for busy weeknights or impressing guests with minimal fuss and maximum flavor. Give this recipe a try and watch how it quickly becomes a beloved favorite in your kitchen—it’s one of those meals that everyone asks for again and again.

Print