This One-Pan Cranberry Rosemary Chicken has become my go-to when I want something that feels celebratory but is effortless enough for a weeknight. I first developed this combination on a chilly November evening when I wanted the brightness of fresh fruit with the warmth of herbs. The first bite was a revelation. The chicken stayed juicy beneath crisped skin while the cranberries and maple glaze produced a glossy, slightly tart finish that pulled everything together. The rosemary adds an evergreen, savory backbone that keeps the flavors grounded.

I discovered the balance while experimenting with pantry staples and a bag of fresh cranberries leftover from another recipe. The result has been a family favorite at holiday dinners and a reliable dish when friends drop by unexpectedly. The texture contrast is one of my favorite parts. The skin crisps under the broiler and the meat remains tender and juicy thanks to the marinade and the oven finish. Every time I make this, someone asks for the steps and the exact timings.

Ingredients

• Fresh cranberries: Use 1 cup total divided between the marinade and the pan. Choose plump berries free from soft spots. Fresh berries add bright acidity and burst when cooked, whereas frozen can be used but may release more liquid
• Avocado oil or olive oil: Use a neutral oil like avocado oil for higher smoke point. The oil helps emulsify the marinade and promote skin crisping when brushed before roasting
• Coconut aminos or soy sauce: Coconut aminos is a good gluten free alternative and provides savory depth. Use a trusted brand like Bragg for consistent flavor
• Maple syrup: Real maple syrup gives a natural sweetness that balances cranberry tartness. You can adjust amount to taste, but 2 tablespoons in the marinade and 1 tablespoon for glazing creates a glossy finish
• Garlic and rosemary: Fresh garlic and finely chopped rosemary leaves anchor the flavors. Fresh rosemary has a piney aroma that pairs exceptionally well with poultry and cranberries
• Dry white wine or chicken broth: Either will add liquid and lift the marinade. A dry wine lends acidity and subtle fruit notes, while low sodium chicken broth keeps it savory
• Bone-in, skin-on chicken thighs: About 6 medium thighs roughly 3 pounds. Bone-in thighs stay moist during roasting and the skin crisps beautifully under the broiler

Instructions

Prepare the Cranberry Rosemary Marinade:Place one third cup fresh cranberries, 2 tablespoons avocado oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 garlic cloves, and 1 teaspoon fresh rosemary leaves into a food processor or blender. Add one quarter cup dry white wine or chicken broth. Pulse until completely smooth. Taste and adjust salt if needed. The acidity from cranberries helps tenderize the meat while maple syrup mellows that sharpnessArrange the Thighs:Place 6 bone-in, skin-on thighs skin-side up in a shallow baking dish in one single layer. Pour the blended marinade over the thighs, making sure each piece is well coated. Turn pieces gently to distribute the marinade if needed. Cover the dish and refrigerate. Marinate at least 30 minutes and up to 24 hours. Longer marinating deepens flavor but do not exceed 24 hoursBring to Room Temperature:Thirty minutes before roasting, remove the baking dish from the refrigerator and let it sit covered at room temperature. This step evens out cooking so the thighs heat through uniformly. Preheat the oven to 375 degrees Fahrenheit during the last 10 minutes of this windowRoast the Thighs:Uncover the dish and use a spoon to scrape excess marinade off the tops of the thighs back into the dish without tearing the skin. Brush the skin lightly with 1 tablespoon oil and season the skin with salt to taste. Scatter one half cup fresh cranberries and four rosemary sprigs around the thighs. Roast uncovered at 375 degrees Fahrenheit for 20 minutes. After 20 minutes begin checking internal temperature with an instant read thermometer and continue roasting until the internal temperature reaches 160 degrees FahrenheitBroil for Crisp Skin and Glaze:When thighs reach 160 degrees Fahrenheit remove the dish and preheat the broiler on high. Discard rosemary sprigs. Brush 1 tablespoon maple syrup evenly over the skins. Place the dish under the broiler and watch closely. Broil until skins are crisp and browned but not burnt, usually one to three minutes depending on your broiler. Remove immediatelyFinish and Rest:As soon as the dish comes out of the oven spoon the pan juices and softened cranberries back over each thigh so the glaze clings to the skin. Let the pieces rest for three to five minutes to allow juices to redistribute. Serve warm garnished with fresh rosemary sprigs if desired

Storage Tips

Cool the pieces to room temperature within two hours of cooking then place in an airtight container. Refrigerate for up to three days. For longer storage freeze in a single layer on a sheet tray then transfer to a freezer bag for up to three months. Reheat gently in a 325 degree Fahrenheit oven until warmed through, roughly 12 to 15 minutes for chilled pieces. To crisp skin again, finish under the broiler for one to two minutes but monitor carefully.

Ingredient Substitutions

If you need to swap ingredients try low sodium soy sauce instead of coconut aminos but reduce added salt. Use apple cider or red wine vinegar diluted with water if you do not have wine. For a lower sugar option reduce maple syrup to 1 tablespoon in both places or use a sugar free syrup, but expect a slightly less glossy finish. Use boneless thighs for faster cooking, about 20 minutes total, but reduce marinating time to avoid over tenderizing.

Serving Suggestions

Serve with creamy mashed potatoes or buttered egg noodles to soak up the pan juices. A simple green vegetable such as roasted Brussels sprouts or a crisp arugula salad balances the richness. For a holiday table add roasted root vegetables and whole grain bread. Garnish with fresh rosemary sprigs and whole cranberries for color.

Cultural Background

This dish draws on New England flavors where cranberries are a seasonal staple. The use of rosemary and poultry is common across European and Mediterranean cooking. Bringing fruit into savory preparations is a classic technique that brightens rich proteins and provides contrast in texture and acidity.

Seasonal Adaptations

In winter use fresh cranberries and hearty rosemary. In late summer substitute tart cherries for similar brightness. For spring try a lighter glaze with lemon zest and less maple. For a festive holiday version add a splash of port to the marinade and finish with chopped toasted walnuts for crunch.

Meal Prep Tips

Marinate the thighs the night before for deeper flavor. On the day of service, let them come to room temperature then roast and broil. Store portions in meal prep containers with a separate small cup of warmed pan juices to spoon on before serving. This protects the skin from sogginess and makes reheating taste freshly made.

This dish is simple enough to make repeatedly yet versatile enough to dress up for guests. I encourage you to try different finishing elements and make the flavors your own. The combination of crisp skin, tender meat, and that glossy cranberry glaze is why I return to this often.