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Baked Cranberry Rosemary Chicken Recipe

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★★★★★

4.6 from 55 reviews

This Baked Cranberry Rosemary Chicken is a flavorful one-pan dish featuring juicy bone-in, skin-on chicken thighs marinated in a tangy-sweet blend of fresh cranberries, rosemary, garlic, maple syrup, and coconut aminos. Slow-baked to perfection and finished under the broiler for crispy skin, this recipe delivers tender, aromatic chicken with a vibrant cranberry glaze – perfect for an easy yet elegant meal.

Ingredients

Scale

Marinade 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, minced
  • 1 teaspoon fresh rosemary leaves
  • ¼ cup dry white wine (or chicken broth)

Chicken Ingredients

  • 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
  • 1 tablespoon olive oil (or avocado oil)
  • Salt, to taste

Additional Garnish and Bake Ingredients

  • ½ cup fresh cranberries
  • 4 sprigs fresh rosemary
  • 1 tablespoon maple syrup
  • Sprigs of fresh rosemary (for garnish)

Instructions

  1. Prepare the Cranberry Rosemary Marinade: In a food processor or standard 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 or pulse until the mixture is smooth and fully combined.
  2. Arrange the Chicken Thighs: Place 6 bone-in, skin-on chicken thighs skin-side up in a single flat layer in a baking dish. Pour the prepared marinade evenly over the chicken, ensuring each piece is fully coated.
  3. Marinate the Chicken: Cover the baking dish with a lid or plastic wrap and refrigerate. Allow the chicken to marinate for at least 30 minutes and up to 24 hours for optimal flavor infusion.
  4. Bring Chicken to Room Temperature: Remove the marinated chicken from the refrigerator and let it stand covered at room temperature for 30 minutes before cooking.
  5. Preheat the Oven and Prepare for Baking: About 10 minutes before cooking, preheat your oven to 375ºF (190ºC). Uncover the baking dish and carefully scrape the marinade off the tops of the chicken thighs into the dish without removing the skin.
  6. Season Chicken Thighs: Brush 1 tablespoon of olive oil evenly over the tops of the chicken thighs. Season generously with salt to taste. Scatter ½ cup fresh cranberries and 4 sprigs of fresh rosemary around the chicken in the baking dish.
  7. Bake the Chicken: Place the baking dish in the preheated oven, uncovered, and bake for 20 minutes. After 20 minutes, check the internal temperature of the chicken using a meat thermometer. Continue baking and checking every few minutes until the internal temperature reaches 160ºF (71ºC).
  8. Preheat Broiler and Prepare for Broiling: Once the chicken reaches 160ºF, remove the dish from the oven. Preheat your broiler to high. Discard the rosemary sprigs from the dish.
  9. Broil for Crispy Skin: Brush 1 tablespoon of maple syrup evenly over the tops of the chicken thighs. Place the baking dish under the broiler and broil closely, watching carefully, until the skin is crispy and browned but not burnt—this usually takes a few minutes.
  10. Glaze and Rest the Chicken: Remove the dish from the oven and immediately spoon the cranberries and marinade from the baking dish over the tops of the chicken thighs to coat them. Let the chicken rest for 3 to 5 minutes, allowing juices to settle and temperature to reach a safe 165ºF (74ºC).
  11. Serve: Transfer chicken thighs to plates. Spoon additional cranberry and marinade over the chicken. Garnish with fresh rosemary sprigs if desired, and serve immediately for a deliciously savory, sweet, and aromatic meal.

Notes

  • Use bone-in, skin-on chicken thighs for juicier meat and flavorful crispy skin.
  • Marinating longer (up to 24 hours) enhances flavor, but a minimum of 30 minutes still yields delicious results.
  • Be careful when broiling – watch the chicken closely to prevent burning the skin.
  • Substitute dry white wine with chicken broth for a non-alcoholic option.
  • Maple syrup used in both marinade and finishing glaze adds subtle sweetness and helps caramelize the skin.
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165ºF for safe consumption.

Keywords: baked chicken, cranberry chicken, rosemary chicken, one-pan chicken recipe, fall dinner, Thanksgiving chicken, sweet and savory chicken

Find it online: https://flavorsbymaya.com/baked-cranberry-rosemary-chicken-recipe/