This recipe for One-Pan Cranberry Rosemary Chicken has quietly become a weeknight favorite in my house. I first put this combination together on a chilly November afternoon when I had a bag of fresh cranberries and a sprig of rosemary left from a holiday centerpiece. The tartness of fresh cranberries, rounded with a touch of maple syrup and a savory splash of coconut aminos (or soy sauce), creates a glossy marinade that caramelizes beautifully on bone-in, skin-on thighs. The contrast of crispy, bronzed skin and juicy meat underneath is what keeps everyone coming back for seconds.

I love that this method uses a single baking dish from start to finish: marinate, bake, broil, and spoon the sauce back over the thighs before serving. That simple workflow makes cleanup easy and the concentrated pan juices double as an instant sauce. The texture is what sells it — the skin becomes crackly under a high broil while the interior stays succulent. This is the kind of dish you can bring to a family dinner and watch folks quietly clean their plates.

Ingredients

• Fresh cranberries: Use 1/3 cup for the marinade and 1/2 cup for the baking dish. Fresh berries bring bright tartness; if using frozen, do not thaw completely before blending or sprinkling.
• Avocado oil: 2 tablespoons in the marinade and 1 tablespoon to brush the skin. Avocado oil has a high smoke point and neutral flavor; olive oil is an acceptable substitute.
• Coconut aminos or soy sauce: 2 tablespoons. Coconut aminos keeps the dish gluten-free and slightly sweeter; use soy sauce if preferred for a deeper savory note.
• Maple syrup: 2 tablespoons in the marinade and 1 tablespoon to brush before broiling. Pure maple syrup caramelizes beautifully and adds complexity compared with regular sugar.
• Garlic: 3 cloves, blended into the marinade for aromatic depth — freshly minced provides more bite than powdered garlic.
• Fresh rosemary: 1 teaspoon of leaves in the marinade plus 4 sprigs for the baking dish. Use fresh rather than dried — the oils in fresh rosemary infuse as the thighs roast.
• Dry white wine or chicken broth: 1/4 cup to thin the marinade and lend a savory backbone. Wine adds brightness; broth adds richness if you prefer alcohol-free cooking.
• Bone-in, skin-on chicken thighs: 6 medium thighs (about 3 pounds). Bone-in thighs stay juicier under longer cooking than boneless pieces.
• Salt: To taste; season generously before baking to enhance flavor and help dry the skin for crisping.

Instructions

Prepare the marinade: Combine 1/3 cup fresh cranberries, 2 tablespoons avocado oil, 2 tablespoons coconut aminos (or soy sauce), 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and 1/4 cup dry white wine or chicken broth in a food processor or blender. Pulse until smooth, then scrape down the sides so the mixture is homogenous. The texture should be a pourable paste that will cling to the skin. Arrange the thighs: Place 6 medium bone-in, skin-on thighs skin-side up in a single layer in a shallow baking dish. Pour the marinade over the thighs, tipping the dish to distribute it so each thigh is coated evenly. Cover tightly and refrigerate for a minimum of 30 minutes and up to 24 hours; the longer marination deepens flavor but 30 minutes is enough to brighten the meat. Bring to room temperature & preheat: Remove the dish from the fridge 30 minutes before cooking and keep it covered while it comes to room temperature. Preheat the oven to 375°F toward the end of this resting time so the oven is ready when the thighs are warm to the touch. Prepare for baking: Uncover the dish and, using a spoon or spatula, scrape excess marinade into the dish without tearing the skin. Brush 1 tablespoon avocado oil across the skin to encourage browning, then season generously with salt. Scatter 1/2 cup fresh cranberries and tuck 4 rosemary sprigs around the thighs so their oils infuse the juices. Bake until nearly done: Bake uncovered at 375°F for about 20 minutes, then begin checking the internal temperature. Continue cooking and checking every few minutes until the thickest part of a thigh reaches 160°F. The total baking time after the initial 20 minutes will vary depending on thigh size but usually finishes within 30–40 minutes total. Broil to crisp: Once thighs hit 160°F, remove the dish and discard the rosemary sprigs. Preheat the broiler on High. Brush 1 tablespoon maple syrup evenly over the skin, then broil on the top rack, watching closely, until the skin crisps and deepens to a golden-brown hue. This step takes 1–3 minutes depending on your broiler—do not walk away. Finish & rest: Remove from the broiler, immediately spoon the pan cranberries and any remaining marinade over the thighs so they become glazed, and let the meat rest 3–5 minutes. The residual heat carries the thighs to a safe temperature and allows the glaze to set.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. When refrigerating, spoon any glaze into a separate small container to preserve crispness; reheat the thighs uncovered in a 350°F oven for 12–15 minutes, then brush with reserved glaze and broil for 1–2 minutes to refresh the skin. For freezing, place thighs on a baking sheet to flash-freeze for an hour, then transfer to a freezer bag—this prevents the glaze from fusing pieces together. Label with date and use within 3 months for best quality.

Ingredient Substitutions

If fresh cranberries aren’t available, use frozen cranberries straight from the freezer — they work well in the blender if slightly pulsed. Replace maple syrup with honey for a different floral sweetness (use equal amounts). If you need an alcohol-free version, swap the 1/4 cup dry white wine for low-sodium chicken broth; it will maintain savory balance without the bright acidity of wine. For a lower-sodium option, reduce or omit the coconut aminos/soy sauce and add a pinch more maple syrup and a squeeze of lemon for brightness.

Serving Suggestions

Serve the thighs over creamy mashed potatoes, buttered egg noodles, or a bed of roasted root vegetables that can soak up the pan juices. Add a simple green such as sautéed spinach or a crisp arugula salad tossed with lemon for contrast. Garnish with fresh rosemary sprigs and a few reserved fresh cranberries for color. For a festive touch, serve with wild rice pilaf and roasted Brussels sprouts glazed with a little of the same maple syrup.

Seasonal Adaptations

In winter, boost the depth by adding a grated orange zest and 1/2 teaspoon cinnamon to the marinade for a warm holiday twist. Spring and summer can be lighter: swap half the maple syrup for fresh lemon juice and add a handful of chopped fresh parsley when serving. For autumn entertaining, toss roasted peeled pears into the pan alongside the cranberries for a sweet-and-tart pairing that complements the rosemary.

Meal Prep Tips

Marinate the thighs the night before and refrigerate in a shallow dish so they’re ready to bake the next day — this saves time and deepens flavor. If prepping for a week of meals, bake a full tray and portion into meal prep containers with separate compartments for a grain and seasonal vegetable; the thighs will reheat well and retain texture if you crisp them briefly under a broiler or in a hot skillet before serving. Label each container with date and reheating instructions.

Success Stories

Friends and readers have told me they make this for company because it looks and tastes like a more complicated restaurant dish while being straightforward to execute. One reader shared that adding a splash of balsamic at the glaze stage gave a beautiful depth for a winter dinner party; another family swapped chicken for bone-in pork chops with equally good results. Receiving those notes reminded me that small swaps can still honor the core technique of marinating, roasting, and finishing under high heat.

I hope you enjoy preparing this one-pan dish as much as I do — it’s reliably delicious, simple to scale, and always a hit at the table. Make it your own: try citrus notes, different sweeteners, or a spicier kick with red pepper flakes. Happy cooking and enjoy the crispy skin!