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Cranberry Rosemary One Pan Chicken

Crispy chicken thighs roasted with bursting fresh cranberries and rosemary in a savory pan sauce. A perfect Paleo and Whole30 dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 thighs
Course: Dinner, Main Course
Cuisine: American, Paleo
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Fruit
  • 6-8 chicken thighs bone-in, skin-on
  • 2 cups fresh cranberries
  • 4 sprigs fresh rosemary
Sauce & Seasoning
  • 3 tbsp olive oil
  • 0.5 cup chicken broth
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic minced
  • 1 tbsp maple syrup optional (omit for Whole30)
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 9x13 Baking Dish
  • Small bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs completely dry. Mix olive oil, garlic, salt, and pepper, and rub over the chicken.
  3. Place chicken in a baking dish. Scatter cranberries and rosemary sprigs around the meat.
  4. Whisk chicken broth and balsamic vinegar (and sweetener if using). Pour around the chicken (avoiding the skin).
  5. Roast for 35-45 minutes until chicken is cooked through (165°F) and cranberries have burst.
  6. Let rest 5 minutes before serving with pan juices.

Notes

For extra crispy skin, broil for the final 2 minutes of cooking.