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One-Pan Cranberry Rosemary Chicken

One-Pan Cranberry Rosemary Chicken
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If you’re in search of a cozy and festive dish to warm your dinner table, look no further than One-Pan Cranberry Rosemary Chicken. This delightful recipe marries the tangy sweetness of cranberries with the aromatic essence of rosemary, creating a meal that feels both special and comforting. Ideal for busy weeknights or holiday gatherings, this one-pan wonder simplifies cooking and cleanup while allowing you to spend quality time with loved ones. The succulent chicken thighs soak up the vibrant marinade, resulting in a meal that will quickly become a family favorite.

Ingredients

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  • 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
  • 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
  • ¼ cup dry white grape juice (or chicken broth)
  • 1 tablespoon olive oil (or avocado oil)
  • Salt (to taste)
  • ½ cup fresh cranberries
  • 4 sprigs fresh rosemary
  • 1 tablespoon maple syrup

Instructions

  1. In a bowl, combine fresh cranberries, olive oil, coconut aminos, maple syrup, minced garlic, and rosemary to create the marinade. Let it sit for 10 minutes.
  2. Marinate chicken thighs in the mixture for up to an hour for deeper flavor.
  3. Preheat an oven-safe skillet over medium-high heat and sear the marinated chicken skin-side down until golden brown.
  4. Add grape juice (or broth) to the skillet, cover with foil, and bake at 375°F (190°C) for about 30 minutes.
  5. Remove foil, add extra cranberries and rosemary on top, drizzle with maple syrup, and bake uncovered for another 15 minutes.
  6. Allow to rest before serving alongside rice or mashed potatoes.

Nutrition

Find it online: https://lilyyummy.com/one-pan-cranberry-rosemary-chicken/