Introduction

This baked cranberry rosemary chicken is a flavorful and easy one-pan meal perfect for weeknights or special occasions. The tangy cranberries and fragrant rosemary create a delicious marinade that keeps the chicken juicy and aromatic. Ready in under an hour, it’s a comforting dish sure to impress.

The image shows several pieces of golden-brown baked chicken thighs in a white rectangular baking dish. The chicken layers have a crispy, slightly charred skin with a shiny, glazed texture. Small red cranberries and green rosemary sprigs are scattered on and around the chicken, adding bright red and green colors. The baking dish contains some cooking juices at the bottom, giving a moist look. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)

1 tablespoon olive oil (or avocado oil)

Salt (to taste)

½ cup fresh cranberries

4 sprigs fresh rosemary

1 tablespoon maple syrup

Sprigs of fresh rosemary (for garnish)

Instructions

Step 1: In a food processor or blender, combine ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine. Blend until smooth to create the marinade.

Step 2: Place chicken thighs, skin-side up, in a single layer in a baking dish. Pour the marinade evenly over the chicken, coating each piece thoroughly.

Step 3: Cover the baking dish and refrigerate for at least 30 minutes and up to 24 hours to marinate.

Step 4: Remove the dish from the refrigerator and let it stand covered at room temperature for 30 minutes before cooking.

Step 5: Preheat the oven to 375ºF. Uncover the baking dish and gently scrape the marinade off the tops of the chicken thighs back into the dish, being careful not to tear the skins.

Step 6: Brush 1 tablespoon olive oil evenly over the chicken skin and season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish.

Step 7: Bake uncovered for 20 minutes, then check the internal temperature with a meat thermometer. Continue baking, checking every few minutes, until the chicken reaches 160ºF.

Step 8: Remove the baking dish from the oven and set aside. Preheat the broiler on high. Remove rosemary sprigs from the dish and discard.

Step 9: Brush 1 tablespoon maple syrup over the chicken skin and place the dish under the broiler. Broil carefully until the skin is crispy and browned, watching closely to avoid burning.

Step 10: Remove the dish from the oven and spoon the cranberries and marinade over the chicken thighs. Let the chicken rest for 3 to 5 minutes.

Step 11: Once rested and the internal temperature reaches 165ºF, transfer the chicken to plates. Spoon extra cranberries and marinade over the top, garnish with fresh rosemary sprigs if desired, and serve immediately.

Tips & Variations

Substitute chicken broth for white wine for a milder marinade flavor.

Use skinless chicken thighs if you prefer less crispy skin, adjusting cooking time accordingly.

Add a splash of lemon juice to the marinade for added brightness.

For a vegetarian version, try roasting cranberries and rosemary with hearty vegetables like cauliflower or mushrooms.

FAQs

Can I use frozen cranberries for this recipe?

Yes, you can use frozen cranberries if fresh are unavailable, but fresh cranberries provide better texture and brightness. Thaw and drain them well before using.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken thighs reaches 165ºF. This ensures the chicken is safe to eat and juicy.