One-Pan Christmas Cranberry Chicken Thighs

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

Prepare the marinade by mixing 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1 tablespoon of soy sauce, 1 garlic clove, fresh rosemary leaves, and fresh cranberries in a blender.

Blend the marinade until smooth.

Put on a food-safe glove and coat the 2 boneless, skinless chicken thighs with the marinade.

If short on time, let the chicken marinate for at least 15 minutes, or for 30 minutes to an hour if you have extra time.

After marinating, poke holes in the chicken thighs with a fork to help absorb the marinade.

Scrape off the marinade and add it to a baking dish.

Preheat the oven to 375°F.

Add a little extra olive oil to the baking dish and sprinkle salt on both sides of the chicken thighs.

Add fresh cranberries and some fresh rosemary to the baking dish with the chicken.

Bake in the preheated oven for 20 minutes.

Check the chicken for doneness, ensuring it reaches at least 160°F.

Remove the rosemary sticks from the baking dish after 20 minutes.

Drizzle maple syrup over the chicken thighs.

Set the broiler to high and wait for it to preheat.

Place the baking dish back under the broiler for 5 to 10 minutes, watching closely to avoid burning.

Serve the chicken thighs with cauliflower rice or any carb of your choice, drizzling the baking sauce over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens