Can I use chicken breasts instead of thighs?

Absolutely! Just keep an eye on the cooking time — breasts cook faster and can dry out if overbaked. Start checking around 18 minutes.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days . To reheat, warm gently in the oven at 325°F or microwave in 30-second bursts until heated through.

Can I make this ahead of time?

Yes! You can marinate the chicken a day ahead and bake it when ready to serve. It’s also a great meal prep option for lunches.

This dish pairs beautifully with roasted veggies, mashed potatoes, or a crisp green salad. The cranberry glaze also tastes amazing drizzled over wild rice or couscous.

One Pan Cranberry Rosemary Chicken – 40-Min Flavor Rush

Description

This One Pan Cranberry Rosemary Chicken is a cozy, flavor-packed dish that’s as beautiful as it is delicious. Juicy baked chicken thighs are smothered in a sweet-tart cranberry glaze infused with fresh rosemary, garlic, and a hint of maple. Perfect for busy weeknights or festive dinners, this easy one-pan meal brings elegance and comfort to your table with minimal cleanup.

Ingredients

Scale

For the Cranberry Rosemary Marinade

⅓ cup fresh cranberries
2 tablespoons olive oil or avocado oil
2 tablespoons coconut aminos or soy sauce
2 tablespoons maple syrup
3 cloves garlic
1 teaspoon fresh rosemary leaves
¼ cup dry white wine or chicken broth

For the Chicken Thighs

6 medium bone-in, skin-on chicken thighs (about 3 pounds)
1 tablespoon olive or avocado oil
Salt to taste
½ cup fresh cranberries
4 sprigs fresh rosemary
1 tablespoon maple syrup

Optional Garnish

Fresh rosemary sprigs for serving

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Instructions

Make the Marinade:
In a food processor or blender, combine cranberries, olive oil, coconut aminos (or soy sauce), maple syrup, garlic, rosemary, and white wine (or broth). Blend until smooth and aromatic.
Marinate the Chicken:
Arrange chicken thighs skin-side up in a baking dish. Pour the marinade over them, coating evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
Prepare for Baking:
Let the chicken rest at room temperature for 30 minutes before baking. Preheat oven to 375°F (190°C). Remove cover and brush olive oil over the chicken. Sprinkle salt to taste, and scatter cranberries and rosemary sprigs around the pan.
Bake:
Bake uncovered for 20 minutes, then check temperature every few minutes until chicken reaches 160°F internally.
Broil for Crisp Skin:
Remove the dish, discard rosemary sprigs, and brush the tops with maple syrup. Broil on High for 3–7 minutes until the skin turns crisp and golden.
Serve:
Spoon the cranberry glaze over the chicken, let rest for 3–5 minutes, then garnish with fresh rosemary. Serve warm and enjoy!

Notes

Broil Time: All broilers vary — check every 3 minutes to prevent burning.
Whole30 Option: Use coconut aminos instead of soy sauce and replace maple syrup with olive oil.
Paleo Friendly: Use chicken broth instead of white wine and omit maple syrup.
Keto Friendly: Replace maple syrup with a sugar-free maple substitute and use soy sauce for added umami.
The sauce thickens slightly as it cools, coating the chicken beautifully.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked / One Pan
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh
Calories: 385 kcal
Sugar: 8 g
Sodium: 410 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 140 mg