Sheet Pan Chicken Thighs with Cranberries and Rosemary | Amy Roloff's Little Kitchen

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are sweeter and cheaper, while frozen cranberries can be more accessible.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken breasts are leaner, while bone-in thighs are often less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness and flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Use a food processor to blend fresh cranberries, olive oil, a hint of maple syrup, garlic, rosemary, and white wine to create a marinade.

Marinate 4 chicken thighs in the mixture for at least 30 minutes or up to 24 hours.

Remove the chicken from the marinade and wipe off excess marinade to avoid excess moisture.

Sprinkle salt over the chicken thighs for flavor.

Sprinkle additional cranberries around the chicken on the sheet pan.

Add fresh rosemary over the chicken and cranberries.

Brush a little maple syrup over the chicken for added flavor.

Preheat the oven to 375°F (190°C).

Place the chicken on a sheet pan and bake for about 25 minutes.

After 25 minutes, move the chicken under the broiler for about 3-5 minutes to achieve crispy skin.

Remove the chicken from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: