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!
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:
Easy One Pot Pasta Primavera
Creamy Enchilada One Pot Pasta
Crispy Oven Fried Chicken
Skillet French Onion Stuffed Chicken
Skillet Pesto Caprese Stuffed Chicken Breasts
Chicken Breasts with White Wine Mushroom Sauce
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, dijon mustard, and cranberries, 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).
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