Cranberry Rosemary One Pan Chicken

Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Marinade Ingredients

1/3 cup fresh cranberries

2 tbsp. olive oil or avocado oil

2 tbsp. coconut aminos or soy sauce

2 tbsp. maple syrup

3 garlic cloves

1 tsp. fresh rosemary leaves

¼ cup dry white wine

Chicken Ingredients

3 lbs. bone-in, skin-on chicken thighs (about 6 thighs)

1 tbsp. olive oil or avocado oil

Salt

½ cup fresh cranberries

4 sprigs fresh rosemary

1 tbsp. maple syrup

Instructions

1. Combine all marinade ingredients together in food processor or blender and blend until smooth.

2. Place chicken, skin side up, on a 9x13” baking dish and pour marinade over, spreading out evenly. Cover and place in the fridge for at least 30 minutes, but no more than 24 hours.

3. Remove marinated chicken 30 minutes prior to baking.

4. Preheat oven to 375°F.

5. With spoon, scrape marinade from the chicken skin, leaving in the baking dish.

6. Brush skins with olive oil and season skins with salt.

7. Sprinkle fresh cranberries and rosemary sprigs around thighs.

8. Bake for 22 minutes, then remove from oven and preheat broiler. Discard rosemary sprigs.

9. Brush maple syrup over chicken thighs and place under the broiler for 5 to 7 minutes, or until skin is crispy.

10. Remove from oven and spoon cranberries and sauce on top of chicken.

Related: Roasted Cauliflower Soup

Nutrition Facts (per Serving): Calories: 532 cal | Carbohydrates: 10g | Protein: 31g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 188mg | Sodium: 263mg | Sugar: 6g


Reference: “Cranberry Rosemary One Pan Chicken.” 40 Aprons, 5 April 2019, https://40aprons.com/cranberry-rosemary-one-pan-chicken/