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One-Pan Cranberry Rosemary Chicken Recipe


  • Author: Julia Childley
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

This One-Pan Cranberry Rosemary Chicken is a quick and elegant dish featuring juicy chicken thighs, tart cranberries, and fragrant rosemary in a subtly sweet and savory sauce. Perfect for weeknight dinners or festive occasions!


Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 cup fresh cranberries
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • ¼ cup chicken broth
  • 2 tbsp honey
  • Salt and pepper, to taste

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Season Chicken: Pat the chicken thighs dry and season with salt and pepper.
  • Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Place the chicken skin-side down and sear for 5 minutes until golden. Flip and cook for an additional 2 minutes. Remove and set aside.
  • Prepare Sauce: In the same skillet, sauté the sliced onion and minced garlic until fragrant (about 2 minutes). Add the cranberries, rosemary sprigs, chicken broth, and honey. Stir to combine.
  • Bake Chicken: Return the chicken to the skillet, skin-side up. Spoon some sauce over the top. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
  • Serve: Serve hot, spooning the cranberry sauce over the chicken.

Notes

  • Frozen Cranberries: If fresh cranberries are unavailable, frozen cranberries can be used directly without thawing.
  • Alternative Sweeteners: For a lower sugar option, substitute honey with maple syrup or a sugar-free alternative.
  • Make Ahead: The sauce can be prepared a day in advance; simply reheat and add the chicken before baking.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: 320 kcal per serving