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Paleo cranberry apple chicken

Paleo Cranberry Apple Chicken Thighs with Rosemary (Whole30)

These paleo cranberry apple chicken thighs with rosemary are such a delicious paleo fall recipe. With organic cranberry juice and dried cranberries, these paleo cranberry apple chicken thighs are an easy and quick paleo dinner that's elegant enough for company.
Course Main Course
Cuisine American
Keyword apple chicken thigh, paleo cranberry, rosemary, whole30
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 101kcal


  • 4 chicken thighs bone-in, skin-on
  • 1 tablespoon ghee or olive oil
  • 2 cloves garlic minced
  • 1 whole apple cored and sliced
  • 1/3 cup Ocean Spray® Craisins
  • 2/3 cup Ocean Spray® 100% Juice Organic Cranberry Apple
  • 1/3 cup chicken stock
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked pepper
  • 5 sprigs fresh rosemary


  • Preheat oven to 375 F.
  • Heat ghee or olive oil in an oven-proof skillet over medium-high. Season both sides of chicken thighs generously with salt and freshly ground pepper. Carefully place chicken thighs in the skillet skin-side down, taking care to place them so they will cook evenly without having to move them. Cook for about 7 minutes or until skin side is nicely and evenly browned and releases easily from the pan. If the skin sticks, continue cooking until skin releases easily.
  • Transfer skillet to oven and cook for 13 minutes or until internal temperature reaches 160º F. Carefully transfer chicken thighs to another plate and place skillet on stovetop. Take special care to always, always use a pot holder from this step forward; the handle will stay very hot.
  • Add sliced apples and Craisins and cook on medium high heat for about 2-3 minutes, or until apples start becoming golden brown and a bit softened. Add garlic and, stirring constantly, sauté about 30 seconds to 1 minute, or until fragrant.
  • Add chicken stock, Ocean Spray® 100% Juice Organic Cranberry Apple, and sprigs of fresh rosemary to the skillet. Increase heat and bring to a gentle boil, then immediately reduce the heat to low. Simmer for about 2-4 minutes, until flavors are blended and sauce is reduced a bit.
  • Taste sauce and add more salt and pepper as desired. Return chicken thighs to skillet and coat with sauce.


Taste sauce and add more salt and pepper as desired. Return chicken thighs to skillet and coat with sauce.


Serving: 4g | Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 613mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 58IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 15g