One-Pan Cranberry Rosemary Chicken - Delicious Fall Dinner Idea

Looking for a dinner that looks fancy, tastes incredible, but doesn’t chain you to the stove all night? Meet your new go-to: One Pan Chicken with cranberries, rosemary, and a splash of maple magic. This dish is basically fall wrapped up in a baking dish—juicy chicken thighs, tart cranberries, fresh rosemary, and a velvety white wine sauce. Think cozy sweater weather, but edible.

Here’s the best part: it’s secretly simple. Like, fewer-than-10-ingredients simple. The oven does almost all the work, which means you get maximum payoff with minimal effort. Perfect for family dinners, holiday get-togethers, or even a random Tuesday night when you want something delicious but don’t want the sink full of dishes. (Been there, done that.)

What makes this recipe shine? For one, it’s totally versatile. Need to keep things light? It’s naturally dairy free, gluten free, grain free, and super low carb. Hosting friends with specific diets? With a couple swaps, it can be Whole 30 or keto-friendly. And if you’re leaning paleo, congrats—you just found your next favorite Paleo Dinner.

Flavor-wise, the combo is a knockout. Apple & Cranberry Roasted Chicken has that sweet-savory balance that just screams Fall Dinner. The tart cranberries play beautifully with the maple syrup, and the rosemary ties it all together with that earthy, holiday vibe. Just a tip: don’t overcook the cranberries unless you like your dinner bitter (no thanks).

Oh, and the chicken? Using bone-in, skin-on thighs means you get that perfectly crisp skin with juicy, tender meat underneath. You can totally swap in boneless thighs or breasts—just keep an eye on the cook time. IMO, nothing beats the crispy-skin version, but you do you.

Bottom line: if you’ve been hunting through Pan Chicken Recipes for something easy, gorgeous, and downright delicious, this cranberry rosemary chicken checks all the boxes.

One-Pan Cranberry Rosemary Chicken - Delicious Fall Dinner Idea

A super simple, flavorful one-pan chicken recipe bursting with festive winter notes. Perfect for a Fall Dinner or a special weeknight meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Marinate: 30 minutes
• Total Time: 1 hour 30 minutes
• Category: Dinner
• Servings: 6
• Author: Aleda

Ingredients

Cranberry Rosemary Marinade

• ⅓ cup fresh cranberries
• 2 tbsp olive oil (or avocado oil)
• 2 tbsp coconut aminos (or soy sauce)
• 2 tbsp maple syrup
• 3 garlic cloves
• 1 tsp fresh rosemary leaves
• ¼ cup dry white wine (or chicken broth)

For the Chicken Thighs

• 6 medium bone-in, skin-on chicken thighs (about 3 lbs)
• 1 tbsp olive oil (or avocado oil)
• Salt, to taste
• ½ cup fresh cranberries
• 4 sprigs fresh rosemary
• 1 tbsp maple syrup

Instructions

1. Make the Marinade: In a food processor or standard blender, combine ⅓ cup cranberries, 2 tbsp olive oil, 2 tbsp coconut aminos, 2 tbsp maple syrup, garlic, rosemary leaves, and ¼ cup white wine. Blend until smooth and fully emulsified.
2. Prepare the Chicken: Arrange chicken thighs, skin-side up, in a single layer in a baking dish. Pour the cranberry-rosemary marinade over the chicken, making sure each piece is well coated. Cover tightly with a lid or plastic wrap and refrigerate for at least 30 minutes, up to 24 hours.
3. Cook the Chicken: Remove the chicken from the fridge and let it sit, covered, at room temperature for 30 minutes. Meanwhile, preheat your oven to 375°F. Uncover the chicken, scrape the marinade off the tops of the thighs with a spoon (don’t tear the skin), then brush 1 tbsp olive oil evenly over each piece. Season generously with salt. Scatter ½ cup cranberries and 4 rosemary sprigs around the chicken in the baking dish. Bake uncovered for 20 minutes, then check the internal temperature. Continue baking, checking every few minutes, until it reaches 160°F.
4. Broil for Crisp Skin: Remove rosemary sprigs. Brush 1 tbsp maple syrup over the chicken tops. Broil on High, keeping a close eye, until the skin is golden and crispy.
5. Finish and Serve: Spoon the cooked cranberries and remaining marinade over the chicken. Let rest 3–5 minutes. Once internal temp reaches 165°F, serve hot with extra cranberries and a few rosemary sprigs for garnish.

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