Cranberry Rosemary One Pan Chicken
Cranberry Rosemary One Pan Chicken is a quick, wholesome meal that’s ideal for your winter weeknight dinner rotation. Paleo, flavorful, and prepared quickly. You’ll adore the way the aromatic rosemary and tangy cranberries combine in this dish, which is grounded with a white wine sauce because, well, why not? Low carb and Whole30 friendly.
Cranberry Rosemary One Pan Chicken Ingredients
For the Cranberry Rosemary Marinade
- 1/3 cup fresh cranberries
- 2 tablespoons of coconut aminos or soy sauce
- 2 tablespoons of maple syrup
- 3 cloves of garlic
- 1 teaspoon of fresh rosemary
- 1/4 cup of dry white wine.
For the Chicken Thighs of Cranberry Rosemary One Pan Chicken
- three pounds of skin-on
- bone-in chicken thighs about 6 chicken thighs
- 1 tablespoon avocado oil or olive oil, salt to taste
- 1/2 cup fresh cranberries
- 4 fresh rosemary sprigs
- additional sprigs for garnish, if preferred
Instructions
For the Cranberry Rosemary Marinade
- In a food processor or blender, combine all of the ingredients for the marinade and process until smooth.
- Consolidate marinade fixings in a blender and cycle until smooth
- Place chicken, skin side up, in 9×13 baking dish. Spread the marinade over the chicken thighs to coat them evenly.
- Apply marinade to the chicken and tightly cover the baking dish with a lid or plastic wrap. Marinate the chicken thighs for at least 30 minutes, but no longer than 24 hours, in a covered dish in the refrigerator.
- 30 minutes prior to baking, eliminate dish from broiler and let stand at room temperature.
For the Chicken Thighs of Cranberry Rosemary One Pan Chicken
- Bake at 375 degrees Fahrenheit. Scratch marinade off of chicken thighs and into baking dish.
- Rub the chicken thighs’ skins with 1 tablespoon olive oil and season generously with salt after removing the marinade. Sprinkle the cranberries on top. In a baking dish, place four sprigs of rosemary and 12 cups of fresh cranberries around the chicken thighs.
- In the preheated oven, place the baking dish. Cover and bake for 25 to 35 minutes, or until the chicken thighs reach a internal temperature of 160 degrees Fahrenheit.
- Dish should be removed from oven when chicken reaches desired temperature. Turn the broiler on high. Discard the rosemary sprigs from the baking dish.
- Apply 1 tablespoon of maple syrup to the chicken thighs’ skin. Under the broiler, about 10″ from the heating element, place the baking dish.
- Thighs should be cooked in the oven for about 4 to 7 minutes, depending on the broiler. Note: Chicken can quickly burn, so do not broil the dish unattended. If necessary, move the dish around frequently so that the chicken browns evenly.
- Take baking dish out of the oven. Spoon cranberries and sauce from baking dish onto highest points of chicken thighs. Serve immediately with a generous amount of sauce from the baking dish and garnish with fresh rosemary sprigs.
- Paleo cranberry rosemary one pan chicken thighs served in a baking dish with fresh rosemary and cranberries on top
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