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A red cast iron skillet with cranberry rosemary chicken thighs. A red plaid dish towel is wrapped around the handle of the skillet, and a large silver spoon is above.
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Cranberry Rosemary Chicken

A delicious dinner idea with a seasonal taste. Cranberries and rosemary make for a festive and flavourful sauce. This chicken dinner is great for weeknights but also elegant enough for dinner parties too.
Course Dinner, Main Course
Cuisine American, Canadian
Keyword chicken, cranberry, rosemary
Servings 4 servings

Equipment

  • Blender
  • Cast Iron Skillet

Ingredients

For the marinade:

  • 1/2 cup cranberries (fresh or frozen)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 3 cloves garlic
  • 1 tbsp fresh rosemary
  • 2/3 cup bone broth

For the chicken:

  • 4 bone in, skin on chicken thighs
  • 1 tbsp extra virgin olive oil
  • salt , to taste
  • 1 cup cranberries (fresh or frozen)
  • 4 sprigs fresh rosemary

Instructions

  • Combine all marinade ingredients in a blender, and blend until smooth.
  • Pour marinade over chicken (in a large bowl or ziplock bag), ensuring chicken is completely covered. Place in fridge and allow to marinade for at least 30 minutes, or overnight.
  • Preheat oven to 375°F.
  • Heat olive oil in a large, cast iron skillet or other oven safe skillet, over medium high heat.
  • Remove chicken from marinade, setting marinade aside for now (do NOT discard!). Pat the chicken dry, season with salt to taste.
  • Place chicken skin side down in the heated skillet, to lightly brown for about 3-4 minutes. Don't allow the skin to get too dark as it will continue to brown in the oven. Turn over and lightly brown the other side.
  • Remove the skillet from heat, and remove the chicken and set aside. Pour in the marinade and stir, gently scraping off any browned bits from the pan. Place chicken back into the pan, and add the cranberries and rosemary sprigs around it.
  • Place chicken in the preheated oven and bake for 35-40 minutes or until chicken is fully cooked through. Serve chicken with a large spoonful or two of the cranberry rosemary pan sauce.