Cranberry Rosemary One-Pan Chicken

• Gluten free

• Meat

  • 6 2 1/2 pounds bone-in skin-on chicken thighs, bone-in skin-on

• Produce

  • 3/4 cup Cranberry, fresh
  • 3 cloves Garlic
  • 1 tsp Rosemary, Fresh
  • 4 sprigs Rosemary, Fresh

• Condiments

  • 3 tbsp Maple syrup, real

• Nuts & Seeds

  • 2 tbsp Soy sauce or coconut aminos

• Dairy

  • 2 tbsp Olive oil or melted ghee

• Beer, Wine & Liquor

  • 5/16 cup White wine

Found on 40aprons.com

Description

Ingredients

• Marinade:
• ⅓ cup fresh cranberries
• 2 tablespoons olive oil or melted ghee
• 2 tablespoons soy sauce or coconut aminos*
• 2 tablespoons real maple syrup (*or 1½ tablespoons if using coconut aminos instead of soy sauce)
• 3 cloves garlic
• 1 teaspoon fresh rosemary
• ¼ cup white wine
• Chicken:
• 2½ pounds bone-in skin-on chicken thighs (about 6)
• ½ cup fresh cranberries
• 4 sprigs fresh rosemary, plus more for garnish, if desired
• 1 tablespoon real maple syrup
• 1 tablespoon white wine

Directions

• Combine all marinade ingredients in food processor or blender and process until smooth. Place chicken, skin side up, in a baking dish and pour marinade over, spreading to coat chicken evenly. Cover and marinate in the fridge at least 30 minutes, up to 24 hours.
• Preheat oven to 375º and remove chicken from fridge. Turn chicken skin side down, sprinkle ½ cup fresh cranberries and 4 sprigs rosemary around. Bake for about 22 minutes, then remove from oven and flip chicken so its skin side up. Discard cooked rosemary sprigs.
• Turn on broiler. Mix 1 tablespoon maple syrup and 1 tablespoon white wine and brush over chicken thighs skin. Place under broiler and broil 5 minutes or until crispy and getting dark in places. Watch carefully to make sure the skin browns evenly, as some broilers can be uneven. Remove from oven and spoon cranberries on top of chicken. Garnish with fresh rosemary sprigs, if desired, and serve immediately.