Rosemary Cranberry Baked Chicken Thighs

This Rosemary Cranberry Baked Chicken Thighs recipe is the perfect addition to your holiday table that satisfies that craving, as well as adding to the holiday’s feel. The chicken thighs are super juicy, tender on the inside, and loaded with flavor.

While a nice turkey or a beautiful ham roast is a fancy Christmas staple, sometimes it just has to give up its primo space for a simpler dish that is sure to not make it to the next day. 

The recipe is super easy and quick enough to make on any given day. Simply, marinate the thighs, the night before and all you’ll have left to do is baking it for dinner, or any event. The secret to the tenderness and flavor of meat prep is the marinating step. 

At the same time, it a huge time saver when it comes to a quick, but quality dinner. Plan your meals ahead and do as much preparation ahead of time as you possibly can. Enjoy delicious dish with less time spent cooking!

Ingredients

Instructions

Preheat oven to 425 F (218 C). Measure out all dry ingredients and place into a small bowl. Mix together well to combine (you should have roughly 2 tbsp. of seasoning mix).

Cut off excess skin of the thighs, rinse and place into a strainer for the water to drip off. Transfer thighs into a large glass bowl and sprinkle with prepared seasoning. Drizzle oil over the chicken thighs, mix to coat, cover a bowl with a lid and refrigerate for at least 4 hours or overnight. 

Before placing marinated thighs onto a baking sheet mix it once more for them to coated with seasoning and oil. Transfer thighs onto a baking sheet lined with parchment paper. Sprinkle thighs with fresh cranberries and green onions. Spread out rosemary vines in the pan.

Bake chicken thighs in preheated oven to 425 F (218 C) 25 to 30 minutes. Remove from the oven, cool for 5 minutes before serving. 

Decorate chicken thighs platter with fresh cranberries, green onions, and fresh rosemary before serving. This chicken reheats well and great for the lunch box.  

If you make this Rosemary Cranberry Baked Chicken Thighs Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ????

Print

ROSEMARY CRANBERRY BAKED CHICKEN THIGHS

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Servings: 9

Author: Valya of Valya’s Taste of Home

Ingredients

• 9 – chicken thighs
• 1 tbsp. – Mrs. Dash Seasoning
• 2 tsp. – sea salt
• ½ tsp. – garlic powder
• ¼ tsp. – cumin
• ¼ tsp. – smoked paprika
• ¼ tsp. – black ground pepper
• ¼ tsp. – cayenne pepper or to taste
• 3 tbsp. – olive oil

Instructions

1. Preheat oven to 425 F (218 C). Measure out all dry ingredients and place into a small bowl. Mix together well to combine (you should have roughly 2 tbsp. of seasoning mix).

2. Cut off excess skin of the thighs, rinse and place into a strainer for the water to drip off. Transfer thighs into a large glass bowl and sprinkle with prepared seasoning. Drizzle oil over the chicken thighs, mix to coat, cover a bowl with a lid and refrigerate for at least 4 hours or overnight.

3. Before placing marinated thighs onto a baking sheet mix it once more for them to get coated with seasoning and oil. Transfer thighs onto a baking sheet lined with parchment paper. Sprinkle thighs with fresh cranberries and green onions. Spread out rosemary vines in the pan.

4. Bake chicken thighs in preheated oven to 425 F (218 C) 25 to 30 minutes. Remove from the oven, cool for 5 minutes before serving.

5. Decorate chicken thighs platter with fresh cranberries, green onions, and fresh rosemary before serving. This chicken reheats well and great for the lunch box.

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