One-Pan Cranberry Rosemary Roasted Chicken

This Cranberry Rosemary Roasted Chicken recipe blends savory and seasonal flavors, making it a beautiful main dish for any fall or winter gathering. The cranberry rosemary marinade infuses the chicken with a sweet and tangy depth, while roasting brings out a crispy skin and juicy interior. It's an easy yet impressive dish that’s sure to be a crowd-pleaser!

Ingredients

For the Cranberry Rosemary Marinade

• ⅓ cup fresh cranberries (dried cranberries work as well)

• 2 tablespoons olive oil or avocado oil

• 2 tablespoons coconut aminos (or soy sauce)

• 1 tablespoon honey

• 3 cloves garlic, minced

• 1 teaspoon fresh rosemary leaves, chopped

• ¼ cup bone broth

For the Chicken Thighs

• 6 medium bone-in, skin-on chicken thighs (about 3 pounds)

• 1 tablespoon olive oil or avocado oil

• Salt to taste

• ½ cup fresh cranberries (or dried)

• 4 sprigs fresh rosemary

• 1 tablespoon honey

Directions:

1. Make the Marinade: In a blender or food processor, combine cranberries, olive oil, coconut aminos (or soy sauce), honey, garlic, rosemary, and bone broth. Blend until smooth. Taste and adjust seasoning with salt, if needed.

2. Prepare the Chicken: Season the chicken thighs with salt. Pour the cranberry rosemary marinade over the chicken in a large bowl, ensuring all pieces are coated. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge for more flavor.

3. Optional Step—Sear the Chicken: For extra crispy skin and a rich caramelized flavor, heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden brown. This step adds depth to the dish but can be skipped if you're short on time.

4. Roast the Chicken: Preheat your oven to 375°F (190°C). If you seared the chicken, transfer it to a baking sheet, or if you skipped the searing step, simply place the marinated chicken thighs directly on the sheet. Add fresh cranberries and rosemary sprigs around the chicken. Drizzle with 1 tablespoon of honey for a hint of sweetness.

5. Bake: Roast in the oven for 35-40 minutes or until the internal temperature reaches 165°F (74°C) and the skin is crispy. If you didn't sear the chicken, increase the roasting time by 5-10 minutes to ensure the skin gets crispy and the chicken cooks through.

6. Serve: Let the chicken rest for a few minutes before serving. Serve with roasted vegetables or a side salad for a complete meal.

Serving Suggestions

Serve this cranberry rosemary roasted chicken with roasted vegetables, mashed potatoes, or a crisp salad for a complete meal. The cranberry and rosemary flavors pair beautifully with earthy sides and a sprinkle of extra fresh rosemary for garnish.

Tips

• Make Ahead: Marinate the chicken ahead of time to deepen the flavor.

• Alternative Sweeteners: Swap honey with maple syrup for a different twist.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• If you skipped searing the chicken, you may need to bake it a little longer, but the result will still be delicious and tender.

This Cranberry Rosemary Roasted Chicken recipe is perfect for anyone looking to bring rich, seasonal flavors to their dinner table. The combination of sweet cranberries and fragrant rosemary makes this dish as visually stunning as it is delicious. Enjoy the warmth and comfort of this recipe all season long!

Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.