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? Whole30 option and low carb friendly.
Who else finds themselves in a whirlwind of cranberry everything once the cooler weather 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.
Why we love this cranberry rosemary one pan chicken
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.
Oh, and paleo? No refined ingredients? Dairy free? Check check check.
Also, worth noting, is that Mr. Aprons doesn’t get mad because I created 4 billion dishes, either. It’s all made in one baking dish + the blender. Christmas miracle? I think so. One-pan chicken, you make a marriage.
What to serve with this cranberry rosemary one pan chicken
Need ideas on what to serve alongside this cranberry rosemary one pan chicken? I like to include something green and something I can spoon a bunch of sauce over. A roasted green veggie + mashed cauliflower or potatoes = perfection!
- Garlicky Kale
- Mashed cauliflower
- Mashed potatoes
- Roasted broccoli
- Roasted green beans
- Roasted diced potatoes
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.
How to make this cranberry rosemary one pan chicken
Start by combining all the ingredients for the marinade in the blender or food processor. Process until smooth.
Place all the chicken thighs skin side up in a baking dish, sized about 9×13″. Pour the marinade over and use your fingers to evenly cover the chicken thighs. Marinate in the refrigerator at least 30 minutes, up to a whole day.
30 minutes before baking, pull the chicken out of the fridge and let stand at room temperature. Preheat the oven to 375º F. Scrape the marinade mixture off the chicken thigh skin then brush a bit of oil over the skin to coat. Season with plenty of salt.
Sprinkle 1/2 cup of fresh cranberries and 4 fresh rosemary sprigs over the chicken thighs and bake for 22 minutes. Turn on the broiler and broil, about 10″ from the heat source, about 7 minutes, or until skin is browned in spots and the internal temperature of the chicken reaches 160º F. Remove from the oven and discard cooked rosemary sprigs. Let stand for 5 minutes then spoon sauce and cranberries over the chicken and garnish with fresh rosemary. Serve with lots of sauce!
Can I make this Whole30-compliant?
Yep! Simply omit the maple syrup entirely, replacing it in the marinade with more coconut aminos (a total of 4 tablespoons, or 1/4 cup). Replace the white wine with chicken broth or stock. And finally, either skip brushing on the maple syrup before broiling or brush on more olive oil. Up to you!
Other recipes you’ll love:
- Perfect Pan Seared Chicken Thighs with Pan Sauce
- Paleo Cranberry Apple Chicken Thighs with Rosemary (Whole30)
- Paleo and Vegan Cranberry Bliss Bars
- Whole30 Cranberry Chicken
- Instant Pot Whole30 Cranberry Sauce with Apples and Rosemary
- Paleo Cranberry Orange Pound Cake
Cranberry Rosemary One Pan Chicken
Cranberry Rosemary Marinade
- 9x3" baking dish
- pastry brush
- Combine all marinade ingredients in food processor or blender and process until smooth. Place chicken, skin side up, in a 9x13" 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.
- 30 minutes before baking, remove the dish from oven and let stand at room temperature.
- Preheat oven to 375º. With a spoon, scrape marinade from the chicken skin, leaving in the baking dish. Brush skins with 1 tablespoon olive oil and season skins with plenty of salt. Sprinkle 1/2 cup of fresh cranberries and 4 sprigs of rosemary around chicken thighs.
- Bake for 22 minutes then remove from oven and preheat broiler. Discard cooked rosemary sprigs.
- Brush 1 tablespoon maple syrup over chicken thighs skin. Place under broiler, about 10" from the heating element, and broil 5-7 minutes or until skin is crispy and getting dark in places. Watch carefully to make sure the skin browns evenly and does not burn, moving the dish around to brown evenly if necessary.
- Remove from oven and spoon cranberries and sauce on top of chicken. Garnish with fresh rosemary sprigs and serve immediately with plenty of sauce.