This Cranberry Rosemary Boneless Chicken dish is a simple, but simply elegant baked chicken dish, perfect for holiday dinners! Marinate, bake and garnish this one-pan dish.
2tablespoontamari soy sauce,or coconut aminos for paleo diet
2tablespoonmaple syrup,pure
3clovesgarlic
1teaspoonfresh rosemary
¼cupwhite wine
Chicken
8 - 9 chicken thighs, boneless, skinless
½cupfresh cranberries,plus a few more for garnish
4sprigsfresh rosemary,plus more for garnish
1tablespoonmaple syrup
1tablespoonwhite wine
½medlemon,cut into wedges for garnish
Instructions
Combine all marinade ingredients in a food processor and blend until smooth. Pour over the chicken thighs in a baking dish, making sure to cover both sides of the thighs. Cover and refrigerate for 1 - 2 hours or overnight. The marinade will be quite pink if you have used a blender. Don't worry. It won't be this colour once it's cooked! If you used a food processor, there will be little flecks of cranberries in the marinade.
Preheat oven to 375°F. Add ½ cup cranberries and rosemary sprigs to the dish.
Bake for 20 minutes, remove from oven, flip chicken thighs over and bake for an additional 10 minutes. Check that the chicken pieces have reached an internal temperature of 165°F. Remover from oven and discard the rosemary sprigs.
Combine 1 tablespoon maple syrup with 1 tablespoon white wine. Brush on top of the chicken pieces, and place under the broiler for 3 - 5 minutes to create a slight glaze. Remove from oven, garnish with a few fresh cranberries, tucking them in to the warm sauce. Add rosemary sprigs and lemon wedges and serve.