Paleo Cranberry Apple Chicken Thighs with Rosemary (Whole30)
40aprons.com/paleo-cranberry-apple-chicken-whole30/These paleo cranberry apple chicken thighs are the epitome of sweet and savory, with crispy-skinned chicken thighs topped with a rich pan sauce featuring tender apples, tangy dried cranberries, and aromatic rosemary for a dinner that tastes like fall in every bite. It's also Whole30-compliant!
Recipe Makes (Approximate): servings
Equipment
- Cutting board
- Large oven-safe skillet
- Tongs
- pot holder
- Large plate
- Large wooden spoon or silicone spatula
Ingredients
- 4 large bone-in, skin-on chicken thighs (approximately 6 ounces each)
- salt (to taste)
- freshly cracked black pepper (to taste)
- 1 tablespoon ghee (or olive oil)
- 1 medium apple (cored, sliced)
- ⅓ cup Ocean Spray® Craisins® Original Dried Cranberries (see Notes for Whole30)
- 2 cloves garlic (minced)
- ⅔ cup Ocean Spray® 100% Juice Organic Cranberry Apple
- ⅓ cup chicken stock
- 5 sprigs fresh rosemary
Instructions
- Preheat oven to 375° Fahrenheit. Place chicken thighs on cutting board. Season generously with salt and black pepper to taste, then flip chicken thighs over and season other side.
- Heat large, oven-safe skillet over medium-high heat. When pan is hot, add ghee. Continue warming pan until ghee is melted, swirling pan occasionally to move ghee around to coat.
- When ghee is melted, place seasoned chicken thighs in skillet, skin-side down. Place thighs so they can cook evenly without needing to be moved.
- Cook chicken thighs skin-side down, undisturbed, 7 minutes, or until skin-side is evenly browned and releases easily from pan. If skin sticks, continue cooking until skin releases easily.
- Once chicken thighs are ready, place skillet in preheated oven. Cook 13 minutes, or until internal temperature of chicken thighs reach between 175°-180° Fahrenheit.
- When chicken thighs are ready, carefully remove skillet from oven and transfer chicken thighs to plate. Set plate aside to rest and return skillet to stovetop over medium-high heat. Note: use potholder from this point forward. Skillet will stay very hot.
- Place apple slices and Craisins in skillet. Cook 2 to 3 minutes or until apples are lightly golden-brown and just softened.
- Add garlic to skillet. Sauté garlic, stirring constantly, 30 to 60 seconds or until garlic is just fragrant.
- Add cranberry apple juice, chicken stock, and rosemary to skillet. Stir to incorporate, then increase heat to high and bring mixture to boil. Once mixture begins to boil gently, immediately reduce heat to low. Simmer 2 to 4 minutes, stirring occasionally, until sauce has reduced slightly.
- After simmering, taste sauce and add more salt and/or pepper if desired. Return chicken thighs to skillet and cover with spoonfuls of sauce. If needed, return skillet to low heat just until chicken is warmed-through, then serve chicken with desired sides and plenty of sauce.
Recipe Notes
Make it Dairy-free: This recipe is already dairy-free if you use ghee (clarified butter with milk solids removed) or olive oil instead of regular butter. Both options are Whole30 and paleo compliant.
Whole30 Compliance: Make sure to use apple-juice-sweetened dried cranberries (not regular Craisins with added sugar) and verify your cranberry apple juice is 100% juice with no added sweeteners.
Temperature Check: While the USDA minimum safe temperature for chicken is 165°F, chicken thighs are actually best when cooked to 175-180°F. The extra heat breaks down the connective tissue and fat, making them more tender and flavorful. Always use an instant-read thermometer to check doneness—dark meat is more forgiving than white meat, so you don't need to worry about overcooking as much
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of chicken stock to keep the chicken moist. The skin won't be as crispy after reheating, but the flavors are still fantastic.
Make Ahead Tips: You can prep the apples, mince the garlic, and measure out your ingredients up to a day ahead. Store everything separately in the fridge, then bring the chicken to room temperature 20 minutes before cooking for the best results.
Serving Suggestions: This pairs beautifully with cauliflower rice, roasted Brussels sprouts, or simple mashed sweet potatoes. The pan sauce is so good that you'll want something to soak it up!
Nutrition Information (Approximate)
Serving Size: 1servingCalories: 428calProtein: 24gFat: 28gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 151mgSodium: 156mgPotassium: 403mgTotal Carbs: 21gFiber: 2gSugar: 17gNet Carbs: 19gVitamin A: 160IUVitamin C: 7mgCalcium: 23mgIron: 1mg
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