Cranberry Rosemary One Pan Chicken
This comforting dish combines juicy chicken thighs with the tartness of cranberries and the aromatic notes of rosemary, making it an appealing choice for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 4 Chicken Thighs (bone-in, skin-on)
- 2 sprigs Fresh Rosemary (or dried)
- 1 cup Fresh Cranberries (can use frozen)
- 2 tbsp Olive Oil
- 4 cloves Garlic (minced)
- Salt and Pepper (to taste)
- 2 tbsp Honey
- ½ cup Chicken Broth
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season with salt, pepper, and minced garlic.
- Sear the chicken in a large oven-safe skillet with olive oil over medium-high heat until golden brown (about 5-7 minutes). Flip and cook for 2-3 minutes more.
- Mix the cranberries, honey, and chopped rosemary in a bowl, then pour over the chicken.
- Pour enough chicken broth into the pan to just cover the bottom (about ½ cup).
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes until the chicken is cooked through.
- Remove from the oven, let it rest for a few minutes, then serve with pan juices and additional rosemary if desired.
Notes
Ensure to dry the chicken thoroughly for crisp skin and avoid overcrowding the pan during searing.