Cranberry Rosemary and Maple One Pan Chicken
If you’re in Midwest, you’ve probably been getting slammed with winter weather. From freezing rain to piles upon piles of snow, we’re all getting a bit of cabin fever.
That all said, are you looking for a quick and easy one pan chicken recipe to help get you through? Look no further! This cranberry rosemary maple one-pan chicken is delicious! You’ll fall in love with the tart cranberries and how well they marry the rosemary and white wine sauce.
Ingredients:
- 3 pounds of bone-in-skin-on chicken thighs
- 3/4 cup fresh cranberries
- 3 garlic cloves
- 1 tsp fresh leaves of rosemary
- 4 sprigs of fresh rosemary
- 3 tbsp maple syrup
- salt
- 1/4 cup dry white wine
Directions:
- Combine all of the ingredients into a food processor or blender and process until smooth.
- Place chicken, skin up, in a 9 x 13″ baking dish and pour marinade over to evenly coat the chicken
- Remove chicken for 30 minutes from refrigerator before cooking and let stand at room temperature
- Preheat oven to 375 degrees
- Remove the marinade from chicken skin, leave it in dish, and spread olive oil on chicken
- Garnish with 1/2 cup of fresh cranberries, rosemary sprigs and salt
- Bake for approximately 25 minutes
- Discard rosemary sprigs and preheat broiler
- Brush 1 tablespoon of maple syrup over chicken and place under broiler
- Broil for 5-7 minutes or until skin is crispy
- Remove from oven and spoon cranberries and sauce on top of chicken
- Garnish with fresh rosemary sprigs and serve immediately
