Nothing says casual holiday lunch quite like a quick and easy one-pan chicken recipe made with fresh cranberries and rosemary. And it is just as easy as it is festive! 🎄
Also, worth noting, is that you won't be stuck with a sink full of dirty pots and pans either. It’s all made in one baking dish + the blender!
Ingredients:
For the Cranberry Rosemary Marinade
⅓ cup fresh cranberries
2 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons maple syrup
4 cloves garlic
1 teaspoon fresh rosemary leaves
¼ cup dry white wine
For the Chicken Thighs
3 pounds bone out chicken thighs (approximately 8 small chicken thighs)
½ cup fresh cranberries
4 sprigs fresh rosemary plus more for garnish, if desired
How-To:
1. Combine all marinade ingredients in a food processor or blender and process until smooth.
2. Place chicken, in whichever baking dish that fits the chicken best. Pour marinade over chicken thighs and spread marinade to coat chicken evenly.
3. Tightly cover baking dish with plastic wrap. Place covered dish in fridge and let chicken thighs marinate for at least 30 minutes, but no more than 24 hours.
4. Preheat oven to 375º Fahrenheit. Sprinkle ½ cup of fresh cranberries and 4 sprigs of rosemary into baking dish around chicken thighs. Cover with tin foil.
5. Place baking dish in preheated oven. Bake, covered, 25 to 35 minutes,
6. When chicken reaches desired temperature, remove dish from oven. Preheat broiler to High.
7. Brush 1 tablespoon maple syrup over chicken thighs. Broil until thighs are golden brown but not burnt, keep a close eye because timing depends on broiler.
8. Remove baking dish from oven. Garnish with fresh rosemary sprigs and serve immediately with plenty of sauce from baking dish.
Our first recipe of the month is definitely one you'll be making through these colder months - so be sure to save this one down!
Be sure to check us out on Instagram @sebandsheila!