This Maple Cranberry Roast Chicken is a simple one-pan main dish made with chicken thighs, cranberries, fresh rosemary and a simple maple glaze. Make it in about 30 minutes!
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Winter is here in full force (finally!) and we’ve got tons of snow outside. I don’t know about you, but it never feels like winter without snow – I suppose this is thanks to my childhood on the Canadian prairies – and I’m always happy when we finally wake up to a blanket of snow as far as the eye can see. Now freezing cold temperatures are another story entirely, but when it gets cold outside I love making comfort food dishes like this Maple Cranberry Roast Chicken!
This Maple Cranberry Roast Chicken is one of our family’s favourite winter main dish recipes because we love ANYTHING with cranberries, rosemary and, of course, maple syrup! I mean, we’d hardly be Canadian if we didn’t add maple syrup to practically everything, right?
This recipe is easy to make in one skillet or oven-safe pan and you can get it on the table in about 30 minutes. Serve it with some roasted potatoes, mashed potatoes, or veggies on the side and you’ve got a delicious winter dinner the whole family will love!
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Looking for more chicken recipes? Try this Easy Lemon Herb Roasted Chicken Recipe and this Easy Cajun Grilled Chicken Recipe!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite way to roast chicken? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more weeknight main dishes? You’ll LOVE these:
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Easy One Pot Pasta Primavera
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Creamy Enchilada One Pot Pasta
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Crispy Oven Fried Chicken
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Skillet French Onion Stuffed Chicken
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Skillet Pesto Caprese Stuffed Chicken Breasts
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Chicken Breasts with White Wine Mushroom Sauce
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RECIPE VIDEO
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
Maple Cranberry Roast Chicken
Ingredients
- 2 tablespoons olive oil
- 6 chicken thighs
- salt and pepper
- 1/4 cup white wine
- 1/2 cup real maple syrup
- 1/4 cup dijon mustard
- 1 cup fresh or frozen cranberries
- 4 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Season the chicken thighs on both sides with salt and pepper and add them to the hot pan to sear them on both sides until golden brown. Don't worry about cooking them through at this stage, just focus on crisping the skin.
- Once the chicken is browned, remove it to a plate and set aside.
- Add the white wine to the pan with the chicken juices and whisk as the wine begins to evaporate.
- Add the maple syrup and dijon mustard, and whisk to combine until a thin sauce forms.
- Add the chicken back into the pan and spoon the sauce over the chicken.
- Sprinkle the cranberries into the pan over the chicken and add the sprigs of rosemary around the chicken.
- Bake for about 20-25 minutes at 375 degrees Fahrenheit until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius).
Laurie Ellwood says
Wow is this a great dinner recipe. The cranberries and rosemary make it! My daughter asked if we could have this meal for thanksgiving or Easter instead of a turkey. I might just do that!
The Busy Baker says
Thanks for your feedback! I’m glad your family likes it!
Hayley Kahl says
Such a delicious and easy recipe! I will absolutely be making this again. I substituted 2 large chicken breasts and it worked out great.
The Busy Baker says
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Lovlilynne says
I made this very close to the recipe (see changes below), and it was verygood. The whole family liked it. I will definitely make it again, but in addition to the changes that made, I will also remove the skin from the thighs. I also think that you could use dried rosemary. It won’t look as pretty, but it will taste good.
Changes: After browning the chicken, I moved it to an oven-safe baking dish, and then I sautéed a small chopped onion. I added the cranberries to the sauce, then poured the sauce over the chicken before baking.
The Busy Baker says
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback.