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