Description
If you’re searching for a dish that combines warmth and delightful flavors, look no further than One-Pan Cranberry Rosemary Chicken. This recipe marries the sweetness of fresh cranberries with the aromatic essence of rosemary, creating a dish that’s perfect for holiday gatherings or cozy family dinners. Easy to prepare and even easier to clean up, this one-pan meal is bound to impress your guests as a centerpiece on your table. The balance of sweet and savory will have everyone coming back for seconds!
Ingredients
Scale
- 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, minced
- 1 teaspoon fresh rosemary leaves
- ¼ cup dry white grape juice (or chicken broth)
- 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
- Salt (to taste)
Instructions
- Prepare the marinade by mixing cranberries, olive oil, coconut aminos, maple syrup, minced garlic, and rosemary.
- Marinate chicken thighs in the mixture for at least 30 minutes in the refrigerator.
- Preheat your oven to 375°F (190°C). In an oven-safe skillet, heat olive oil and sear the marinated chicken thighs skin-side down until golden brown.
- Pour in grape juice or broth and add any remaining marinade along with extra cranberries and rosemary.
- Bake for about 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve hot, garnished with extra cranberries and rosemary.
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 200g)
- Calories: 350
- Sugar: 12g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg