This cranberry rosemary one-pan chicken is an easy, healthy dinner perfect for your winter weeknight dinner rotation. Paleo, full of flavor, and super quick. You’ll fall in love with how the tart cranberries marry the heady rosemary, grounded with a white wine sauce, because… why not?
Who else finds themselves in a whirlwind of cranberry everything once December rolls around? Much like my obsession with chocolate and peppermint (considering my peppermint layer brownies, spiked peppermint hot chocolate, peppermint white chocolate truffles, vegan Thin Mints made with RITZ Crackers, paleo peppermint hot chocolate, and paleo peppermint Oreos), my need to consume as much cranberry as possible hits hard as soon as the humidity dissipates from the air.
What I love about this dish is, I’ll be honest, everything. It’s a quick and easy, healthy dinner but it doesn’t look or taste quick and easy. It includes a few of my absolute favorite ingredients:
Juicy chicken thighs? Check.
WHITE WINE?! Check.
Also, worth noting, is that O doesn’t get mad because I made 4 billion dishes, either. Christmas miracle? I think so. One-pan chicken, you make a marriage.
There’s like zero things I love more than an easy, healthy dinner that’s, at the same time, luxurious and indulgent, and this cranberry rosemary one-pan chicken totally fits the bill. If I were serving it for company, I might pan sear the skin side of the chicken thighs first to crisp up the skin even more, but it’d be in-laws-worthy either way. And I think we can all say cheers to that.
Cranberry Rosemary One-Pan Chicken
- 1/3 cup fresh cranberries
- 2 tablespoons olive oil or melted ghee
- 2 tablespoons soy sauce or coconut aminos*
- 2 tablespoons real maple syrup (*or 1 1/2 tablespoons if using coconut aminos instead of soy sauce)
- 3 cloves garlic
- 1 teaspoon fresh rosemary
- 1/4 cup white wine
- 2 1/2 pounds bone-in skin-on chicken thighs (about 6)
- 1/2 cup fresh cranberries
- 4 sprigs fresh rosemary , plus more for garnish, if desired
- 1 tablespoon real maple syrup
- 1 tablespoon white wine
Combine all marinade ingredients in food processor or blender and process until smooth. Place chicken, skin side up, in a baking dish and pour marinade over, spreading to coat chicken evenly. Cover and marinate in the fridge at least 30 minutes, up to 24 hours.
Preheat oven to 375º and remove chicken from fridge. Turn chicken skin side down, sprinkle 1/2 cup fresh cranberries and 4 sprigs rosemary around. Bake for about 22 minutes, then remove from oven and flip chicken so it's skin side up. Discard cooked rosemary sprigs.
Turn on broiler. Mix 1 tablespoon maple syrup and 1 tablespoon white wine and brush over chicken thighs skin. Place under broiler and broil 5 minutes or until crispy and getting dark in places. Watch carefully to make sure the skin browns evenly, as some broilers can be uneven. Remove from oven and spoon cranberries on top of chicken. Garnish with fresh rosemary sprigs, if desired, and serve immediately.