One Pan Rosemary Chicken Thighs with Cranberry Sauce
One Pan Rosemary Chicken Thighs with Cranberry Sauce is a mouthwatering dish that combines tender, juicy chicken thighs with a tangy cranberry sauce and aromatic rosemary. Perfect for any occasion, this one-pan wonder not only simplifies meal prep but also delivers impressive flavors that will delight your family and friends. Whether it’s a cozy weeknight dinner or a festive gathering, this recipe is guaranteed to lift spirits and satisfy your taste buds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 cup cranberry sauce (preferably homemade)
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1/4 cup chicken broth (low-sodium)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium-high heat.
- Season chicken thighs with salt and pepper. Sear skin-side down for 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
- Add minced garlic and rosemary to the pan, then pour in the cranberry sauce, chicken broth, and lemon juice. Stir gently.
- Transfer the skillet to the oven and bake for 25-30 minutes until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving hot with your favorite sides.
Nutrition
- Serving Size: 1 chicken thigh (180g)
- Calories: 410
- Sugar: 10g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
Keywords: For an extra kick, add red pepper flakes to the sauce. Substitute cranberries with cherries for a different flavor profile. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.