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Paleo cranberry rosemary one pan chicken thighs in a baking dish with vintage spoon topped with cranberries and fresh rosemary

Cranberry Rosemary One Pan Chicken

A quick and easy one pan chicken recipe made with fresh cranberries and rosemary for a festive, gourmet, and healthy dinner recipe.
Course Main Course
Cuisine American
Keyword christmas dinner, holiday dinner, thanksgiving dinner
Prep Time 15 minutes
Cook Time 45 minutes
Marinate 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 524kcal


  • Food processor or blender
  • 9x13 baking dish with lid or plastic wrap to cover
  • Large spoon or silicone spatula
  • Basting Brush
  • internal meat thermometer


For the Cranberry Rosemary Marinade

  • 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

For the Chicken Thighs

  • 3 pounds bone-in, skin-on chicken thighs approximately 6 chicken thighs
  • 1 tablespoon olive oil or avocado oil
  • salt to taste
  • ½ cup fresh cranberries
  • 4 sprigs fresh rosemary plus more for garnish, if desired


For the Cranberry Rosemary Marinade

  • Combine all marinade ingredients in food processor or blender and process until smooth.
    Combine marinade ingredients in a blender and process until smooth
  • Place chicken, skin side up, in 9x13 baking dish. Pour marinade over chicken thighs and spread marinade to coat chicken evenly.
    Coat chicken with marinade
  • Tightly cover baking dish with lid or plastic wrap. Place covered dish in refrigerator and let chicken thighs marinate at least 30 minutes, no more than 24 hours.
  • 30 minutes before baking, remove dish from oven and let stand at room temperature.

For the Chicken Thighs

  • Preheat oven to 375º Fahrenheit. Scrape marinade off of chicken thighs and into baking dish.
    Scrape off marinade, brush with olive oil, season with salt, and sprinkle cranberries over
  • Brush skins of chicken thighs with 1 tablespoon olive oil and season with plenty of salt. Sprinkle ½ cup of fresh cranberries and 4 sprigs of rosemary into baking dish around chicken thighs. 
  • Place baking dish in preheated oven. Bake, uncovered, 25 to 35 minutes, or until internal temperature of chicken thighs reads 160° Fahrenheit.
  • When chicken reaches desired temperature, remove dish from oven. Preheat broiler to High. Remove rosemary sprigs from baking dish and discard.
  • Brush 1 tablespoon maple syrup over skin of chicken thighs. Place baking dish under broiler, about 10" from heating element. Broil until skin of thighs is crispy but not burnt, approximately 4 to 7 minutes depending on broiler. Note: Do not broil dish unattended, as chicken can burn quickly. Move dish around periodically to brown chicken evenly if necessary. 
  • Remove baking dish from oven. Spoon cranberries and sauce from baking dish onto tops of chicken thighs. Garnish with fresh rosemary sprigs and serve immediately with plenty of sauce from baking dish.
    Paleo cranberry rosemary one pan chicken thighs in a baking dish topped with cranberries and fresh rosemary


  • I have to move my baking dish around underneath the broiler every 3 minutes or so to ensure an even browning.
  • Make it Whole30: Replace the maple syrup in the marinade with more coconut aminos. Skip the maple syrup brushed onto the skin before broiling; replace it with more olive oil if desired. Replace the white wine with chicken broth.
  • Make it Strict Paleo: Use coconut aminos instead of soy sauce.


Serving: 1serving | Calories: 524kcal | Carbohydrates: 8g | Protein: 31g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 263mg | Potassium: 435mg | Fiber: 1g | Sugar: 5g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg | Net Carbs: 7g