Easy 30-Minute Baked Cranberry Chicken

Easy One Pan Cranberry Rosemary Chicken Dinner

Easy 30-Minute Baked Cranberry Chicken

This cranberry rosemary one pan chicken transforms simple ingredients into a vibrant, savory-sweet meal that's perfect for any night of the week. Juicy bone-in chicken thighs roast alongside tart cranberries and baby potatoes in a fragrant maple-rosemary glaze—all on one sheet pan.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

Chicken & Marinade

6 bone-in, skin-on chicken thighs or 4 boneless chicken breasts, pounded lightly
1 cup fresh cranberries do not use sweetened dried
3 sprigs fresh rosemary divided
4 cloves garlic minced
1/4 cup maple syrup or honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Vegetables

1/2 cup baby red potatoes or sweet potatoes, halved

Optional Garnish

lemon juice squeeze
orange zest dusting

Equipment

Rimmed baking sheet
Parchment paper
oven

Method

Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together olive oil, maple syrup (or honey), balsamic vinegar, minced garlic, salt, and pepper. Strip leaves from two sprigs of rosemary and finely chop them, adding to the glaze.
Pat chicken thighs completely dry with paper towels. Place on the prepared baking sheet. Toss halved potatoes and fresh cranberries around the chicken.
Drizzle about three-quarters of the maple-rosemary glaze over the chicken, potatoes, and cranberries. Toss to coat vegetables. Place the remaining sprig of rosemary on the pan.
Bake for 25 to 35 minutes, or until the internal temperature of chicken reaches 165°F and potatoes are tender. Cranberries should burst slightly.
(Optional) For extra-crispy skin, brush with remaining glaze and broil for 1–2 minutes, watching carefully.
Let rest for 5 minutes before serving directly from the pan. Serve with arugula salad or roasted greens.

Nutrition

Calories: 380kcalCarbohydrates: 25gProtein: 32gFat: 18gSaturated Fat: 4gCholesterol: 120mgSodium: 420mgPotassium: 620mgFiber: 3gSugar: 16gVitamin A: 120IUVitamin C: 15mgCalcium: 30mgIron: 2.5mg

Notes

Replace dried cranberries only if using fresh ones are unavailable—they won’t create the sauce. If using dried, reduce added sweetener and add broth or wine for moisture. To make this Paleo/Whole30 compliant, swap balsamic vinegar for coconut aminos and use date paste instead of maple syrup.

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