When the weather turns cool and the holiday season nears, there’s something comforting about a dish that fills the kitchen with warmth, fragrance, and flavor. One-Pan Cranberry Rosemary Chicken is that dish—a stunning, vibrant meal that’s both simple to make and impressive to serve. It’s savory, sweet, tangy, and aromatic, combining the earthiness of rosemary with the bright burst of cranberries and a hint of maple syrup for balance.
This recipe captures the essence of festive comfort food without the fuss. Everything cooks in one pan, which means minimal cleanup and maximum flavor. The chicken thighs roast until crispy-skinned and juicy, surrounded by caramelized cranberries that pop with tart sweetness. Whether you’re making it for a cozy weeknight dinner or a holiday gathering, this dish brings elegance and ease to your table.
Recipe Overview
One-Pan Cranberry Rosemary Chicken is a perfectly balanced meal that celebrates seasonal ingredients. Juicy bone-in chicken thighs are marinated in a blend of cranberries, rosemary, garlic, maple syrup, and olive oil—then baked and broiled to crispy perfection. The result is a rustic, colorful dish that’s as visually stunning as it is delicious.
It’s the kind of recipe that feels gourmet but comes together effortlessly, using one pan and a handful of wholesome ingredients.
Ingredients & Instructions
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 (about 3 pounds)
- 1 tablespoon olive oil
- Salt to taste
- ½ cup fresh cranberries (for roasting)
- 4 sprigs fresh rosemary
- 1 tablespoon maple syrup (for brushing)
Instructions
1. Prepare the Marinade
In a blender or food processor, combine ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon rosemary leaves, and ¼ cup white wine (or broth). Blend until smooth—this creates a tangy, aromatic marinade that infuses the chicken with deep flavor.
Tip: Taste the marinade before using it. If you prefer a sweeter glaze, add a touch more maple syrup. For extra tang, add a squeeze of lemon juice.
2. Marinate the Chicken
Place the chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade evenly over them, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor infusion.
Tip: Marinating overnight deepens the cranberry and rosemary notes beautifully.
3. Preheat the Oven
When ready to cook, remove the dish from the refrigerator and let it rest at room temperature while preheating the oven to 375°F (190°C).
This step ensures even cooking—cold chicken can cause uneven browning.
4. Season and Prepare for Baking
Uncover the dish and gently scrape excess marinade off the chicken skin, keeping it in the pan for flavor. Brush each thigh with 1 tablespoon olive oil and sprinkle generously with salt.
Scatter ½ cup fresh cranberries around the chicken and tuck in 4 sprigs of fresh rosemary for a fragrant aroma as it bakes.
5. Bake Until Juicy and Tender
Place the dish uncovered in the oven. Bake until the chicken is nearly cooked through and reaches an internal temperature of 160°F (71°C)—this should take about 30–35 minutes, depending on the size of your thighs.
During baking, the cranberries will soften, and their juices will mingle with the marinade to create a glossy, tangy glaze.
6. Crisp Under the Broiler
Remove the rosemary sprigs and brush the tops of the chicken with 1 tablespoon maple syrup. Preheat the broiler to High and return the dish to the oven.
Broil for 2–4 minutes, or until the skin turns golden brown and slightly caramelized. Watch closely—this step happens quickly!
7. Rest and Serve
Once broiled, spoon the pan juices and roasted cranberries over the chicken. Let it rest for 5–10 minutes—the chicken will continue to cook gently, reaching a safe internal temperature of 165°F (74°C).
Transfer the chicken to serving plates, spooning over extra sauce and cranberries for a beautiful presentation. Garnish with fresh rosemary sprigs if desired.
Cooking Tips & Variations
This recipe is designed to be simple yet flexible. Here are a few ways to make it your own:
1. Use Chicken Breasts or Drumsticks
If you prefer white meat, swap in bone-in, skin-on chicken breasts and adjust the cooking time. They’ll take about 25–30 minutes to reach doneness. Drumsticks also work beautifully and hold flavor well.
2. Make It Alcohol-Free
You can substitute chicken broth for the white wine without losing flavor. For added depth, a splash of apple cider vinegar gives a similar acidity.
3. Add Citrus Brightness
Add a few slices of fresh orange or a teaspoon of orange zest to the pan before baking for a citrusy touch that complements the cranberries.
4. Turn It into a One-Pan Meal
Add baby potatoes, carrots, or Brussels sprouts to the baking dish for a complete one-pan dinner. Just toss the veggies lightly in olive oil and salt before adding them to the pan.
5. Sweet or Savory Adjustments
- For a sweeter dish: increase the maple syrup slightly or drizzle honey before broiling.
- For a more savory touch: add a splash of balsamic vinegar or a pinch of crushed red pepper.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled chicken and sauce for up to 3 months. Thaw overnight in the fridge and reheat at 350°F until warmed through.
Reheating Tip
To maintain crispiness, reheat in the oven instead of the microwave. Cover with foil and bake at 350°F (175°C) for 10–15 minutes.
Serving Suggestions
- Serve over wild rice, mashed potatoes, or cauliflower mash to soak up the sauce.
- Add a side of roasted vegetables, green beans almondine, or a fresh spinach salad with lemon dressing for balance.
- For a festive touch, sprinkle with pomegranate seeds just before serving—they add color and a juicy pop of sweetness.
Conclusion
One-Pan Cranberry Rosemary Chicken is proof that elegance doesn’t have to be complicated. With its tender, juicy chicken, bright cranberries, and fragrant rosemary, this dish delivers restaurant-worthy flavor right from your oven. The sweet-and-savory glaze makes every bite irresistible, while the one-pan method keeps things simple and mess-free.
Whether you’re hosting a dinner party, cooking for the holidays, or just craving something special on a weeknight, this recipe is the perfect balance of beauty and comfort. It’s wholesome, flavorful, and undeniably satisfying—a dish you’ll want to make again and again.
FAQs
1. Can I use frozen cranberries?
Yes! Frozen cranberries work perfectly—no need to thaw before blending or baking.
2. Can I marinate the chicken overnight?
Absolutely. Longer marination enhances the flavor, making the chicken even juicier and more aromatic.
3. What can I use instead of maple syrup?
Honey or brown sugar both work as substitutes, though maple syrup adds a distinct richness.
4. Can I make this dish ahead of time?
Yes. You can marinate the chicken in advance and bake it just before serving. It also reheats beautifully.
5. Is this recipe suitable for meal prep?
Definitely! The chicken stays moist for days and pairs well with rice, quinoa, or roasted vegetables for easy lunches.
One-Pan Cranberry Rosemary Chicken combines juicy chicken thighs, tangy cranberries, and fragrant rosemary in a sweet-savory glaze. A simple, elegant one-pan dinner perfect for holidays or weeknights.
