Paleo Cranberry Apple Chicken Thighs with Rosemary Recipe
This Paleo Cranberry Apple Chicken Thighs recipe offers a delightful combination of savory and sweet flavors, featuring juicy, bone-in, skin-on chicken thighs browned to perfection and baked, then served with a luscious sauce made from fresh apples, dried cranberries, garlic, rosemary, and a reduced cranberry apple juice and chicken stock. Perfect for a cozy, healthy dinner with a touch of festive autumn charm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
Chicken
- 4 large bone-in, skin-on chicken thighs (approximately 6 ounces each)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- 1 tablespoon ghee (or olive oil)
Fruit and Sauce
- 1 medium apple (cored, sliced)
- ⅓ cup Ocean Spray® Craisins® Original Dried Cranberries (see Notes for Whole30)
- 2 cloves garlic (minced)
- ⅔ cup Ocean Spray® 100% Juice Organic Cranberry Apple
- ⅓ cup chicken stock
- 5 sprigs fresh rosemary
Instructions
- Season chicken: Preheat oven to 375° Fahrenheit. Place chicken thighs on a cutting board and season generously with salt and freshly cracked black pepper on both sides.
- Melt ghee: Heat a large, oven-safe skillet over medium-high heat. Once hot, add the ghee and swirl the pan to coat the surface evenly.
- Add chicken to skillet: Place the seasoned chicken thighs skin-side down in the skillet, arranging them to cook evenly without overlapping.
- Brown chicken: Cook the chicken thighs undisturbed skin-side down for about 7 minutes, or until the skin is evenly browned and releases easily from the pan. If the skin sticks, continue cooking until it loosens.
- Bake chicken: Transfer the skillet to the preheated oven and bake the chicken for 13 minutes, or until the internal temperature reaches 175°-180° Fahrenheit.
- Remove chicken from skillet: Carefully take the skillet out of the oven using a potholder and transfer the chicken thighs to a plate. Set aside to rest and return the skillet to the stovetop over medium-high heat.
- Add apple and craisins: Add the sliced apple and dried cranberries to the hot skillet. Cook for 2 to 3 minutes until the apples are lightly golden and slightly softened.
- Sauté garlic: Add the minced garlic to the skillet and sauté, stirring constantly, for 30 to 60 seconds until fragrant.
- Add liquids and aromatics: Pour in the cranberry apple juice, chicken stock, and add the rosemary sprigs. Stir to combine, then increase heat to high to bring the mixture to a boil. Once boiling, reduce heat to low and simmer for 2 to 4 minutes until the sauce reduces slightly, stirring occasionally.
- Return chicken thighs: Taste the sauce and adjust seasoning with salt and pepper if needed. Return the chicken thighs to the skillet, spoon sauce over them, and if necessary, warm through over low heat. Serve the chicken with plenty of the sauce and your desired side dishes.
Notes
- For a Whole30-compliant version, ensure the dried cranberries and juice do not contain added sugars or preservatives.
- Ghee can be substituted with olive oil or avocado oil for different flavor profiles.
- Bone-in, skin-on thighs provide juiciness and flavor; boneless or skinless will alter taste and cooking times.
- Use an oven-safe skillet to seamlessly transfer from stovetop to oven.
- Resting the chicken allows juices to redistribute for moist, tender meat.
Keywords: Paleo chicken thighs, cranberry apple chicken, baked chicken thighs, chicken with rosemary, healthy chicken recipes, autumn dinner, gluten-free chicken
