Prep time: 15 mins | Cook time: 30 mins | Marinating Time: 30 mins | Total time: 1 hr 15 mins | Servings: 6
This is a healthy and very delicious dinner idea perfect for everybody! It’s easy to make, not to mention, it is paleo and low-carb friendly!
Ingredients
Cranberry Rosemary Marinade:
2 tbsp maple syrup
⅓ c. fresh cranberries
2 tbsp coconut aminos or soy sauce
2 tbsp olive oil or avocado oil
3 cloves garlic
¼ c. dry white wine
1 tsp fresh rosemary leaves
Chicken Thighs:
1 tbsp olive oil or avocado oil
3 lbs bone-in, skin-on chicken thighs approximately 6 chicken thighs
4 sprigs of fresh rosemary plus more for garnish, if desired
½ c. fresh cranberries
salt to taste
How to make Cranberry Rosemary One Pan Chicken
Cranberry Rosemary Marinade:
Step 1: In a food processor or blender, place the marinade ingredients and blend until smooth.
Step 2: In a 9 x 13-inch baking dish, place the chicken, skin-side up. Pour the marinade over the chicken, evenly spreading it to completely coat the chicken. Tent and keep in the fridge for at least 30 minutes preferably 24 hours.
Step 3: Take the dish from the fridge at least 30 minutes before baking and allow it to stand at room temperature.
Chicken Thighs:
Step 4: Prepare the oven. Preheat it to 375 degrees F.
Step 5: Scrape the marinade from the chicken skin using a spoon and leave it in the baking dish.
Step 6: Brush the chicken skin with 1 tbsp olive oil and sprinkle with salt. Around the chicken thighs, sprinkle half a cup of fresh cranberries and 4 sprigs of rosemary.
Step 7: Place in the preheated oven and bake the chicken thighs for about 22 minutes. Remove from the oven when the cooking time is up and set the oven to broil. Take the cooked rosemary sprigs and discard them.
Step 8: On the chicken thighs skin, brush 1 tbsp maple syrup. Put the chicken thighs to about 10-inch from the heating element and broil for approximately 5 to 7 minutes or until the skin is crispy and dark in places. Keep an eye on the chicken thighs to make sure the skin browns evenly. If needed, move the dish around.
Step 9: Take the chicken thighs from the oven when done and spoon the sauce and cranberries over the chicken. Serve garnished with fresh rosemary sprigs. Enjoy with a deal of sauce.
Nutrition Facts:
Serving: 1serving, Calories: 524kcal, Carbohydrates: 8g, Protein: 31g, Fat: 39g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 189mg, Sodium: 263mg, Potassium: 436mg, Fiber: 1g, Sugar: 5g, Vitamin A: 161IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg, Net Carbs: 7g
Ingredients
- Cranberry Rosemary Marinade:
- 2 tbsp maple syrup
- ⅓ c. fresh cranberries
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic
- ¼ c. dry white wine
- 1 tsp fresh rosemary leaves
- Chicken Thighs:
- 1 tbsp olive oil or avocado oil
- 3 lbs bone-in, skin-on chicken thighs approximately 6 chicken thighs
- 4 sprigs of fresh rosemary plus more for garnish, if desired
- ½ c. fresh cranberries
- salt to taste
Instructions
Cranberry Rosemary Marinade:
Step 1: In a food processor or blender, place the marinade ingredients and blend until smooth.
Step 2: In a 9 x 13-inch baking dish, place the chicken, skin-side up. Pour the marinade over the chicken, evenly spreading it to completely coat the chicken. Tent and keep in the fridge for at least 30 minutes preferably 24 hours.
Step 3: Take the dish from the fridge at least 30 minutes before baking and allow it to stand at room temperature.
Chicken Thighs:
Step 4: Prepare the oven. Preheat it to 375 degrees F.
Step 5: Scrape the marinade from the chicken skin using a spoon and leave it in the baking dish.
Step 6: Brush the chicken skin with 1 tbsp olive oil and sprinkle with salt. Around the chicken thighs, sprinkle half a cup of fresh cranberries and 4 sprigs of rosemary.
Step 7: Place in the preheated oven and bake the chicken thighs for about 22 minutes. Remove from the oven when the cooking time is up and set the oven to broil. Take the cooked rosemary sprigs and discard them.
Step 8: On the chicken thighs skin, brush 1 tbsp maple syrup. Put the chicken thighs to about 10-inch from the heating element and broil for approximately 5 to 7 minutes or until the skin is crispy and dark in places. Keep an eye on the chicken thighs to make sure the skin browns evenly. If needed, move the dish around.
Step 9: Take the chicken thighs from the oven when done and spoon the sauce and cranberries over the chicken. Serve garnished with fresh rosemary sprigs. Enjoy with a deal of sauce.
