Cranberry, Rosemary Chicken & Pasta

One pot, one dish, one pan..I love the concept. I have made sheet pan meals in the past for sure but never got too invested in the concept until earlier this year. There is so much that can be done!! You’ll start seeing a lot of simplified recipes on here going forward.

While its still so hot here in Cleveland Ohio we are inching our way towards fall weather and I am chomping at the bit to make all the comfort foods. I got tired of waiting and opted to start fall recipe testing this past week. No regrets. Even though I had to turn the AC on extra high with the oven on.

This Cranberry, Rosemary Chicken and Pasta one dish meal is made entirely in the oven. You even cook the pasta in there. We used gluten free pasta- but you can use any kind you wish. I just suggest sticking with a brand that doesn’t release a ton of starch when its cooked. Bean pastas tend to do that, as does the brand tinkyada joy. I like them but they are not the right fit for this recipe.

This dish is also Nut Free, Dairy Free, Egg free and can be made sugar free if you swap out the maple syrup for a sugar free variation.

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This recipe brings together the flavors of fall in a really comforting way. Its so satisfying pulling the bubbling pan out of the oven when its done.

To make this meal you start by making the marinade/sauce in a blender. Add that to your dish and make sure to get some on the top of the chicken! I’m calling for bone in chicken here as it maintains its juices best when roasted. At this point you can keep it moving and preheat your oven OR you can stick it in the fridge and marinate it anywhere from 30 minutes to 24 hours. Next you want to add your chicken broth, give it a stir and roast the chicken until its perfectly golden on top. Then you dump the pasta in, stir to make sure its fully covered and 10-15 minutes later pull out a dish that looks like you spent hours preparing.

The flavor of the cranberry is subtle. Its just the right amount. I tasted the wine, garlic and rosemary the most. I know you’ll love it!! Give it a try and let me know what you think!

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When using a mobile device tap photo to pin the recipe!

One Dish Roasted Cranberry & Rosemary Chicken & Pasta

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Author: Brittany Angell

Prep time: 10 MinCook time: 60 MinInactive time: 30 MinTotal time: 1 H & 40 M

Ingredients

• 1 Lb Chicken Thighs
• 2/3 Cup Fresh Cranberries
• 4 Tbsp Olive Oil
• 4 Tbsp Coconut aminos or Gluten Free Soy Sauce
• 4 Tbsp Maple Syrup (regular or sugar free)
• 7  Fresh Cloves of Garlic
• 2 1/2 Tsp Minced Fresh Rosemary Leaves 
• 1/2 Cup Dry White Wine
• 1/2 Tsp Black Pepper
• 3 Cups Chicken Broth
• 1 Box (12 oz) Gluten Free Pasta
• Salt to tastr

Instructions

1. Preheat the oven to 375 degrees.  Place the thighs into a casserole dish. (roughly 8 by 11 in size)
2. Using a blender or food processor, blend together the cranberries, olive oil, coconut aminos, maple syrup, garlic, rosemary, and the wine until the marinade is smooth. Then pour over the chicken.
3. Cover the pan and place into the fridge to marinade for 30 minutes or as long as overnight. If you are in a rush you may skip this step. 
4. Add the broth to the pan and place into the oven for 45 minutes.
5. Roast the chicken for 45 minutes. Then turn the heat up to 425.  Pour in the pasta into the pan making sure that it is completely covered in liquid.  Roast at  425 for 10-15 minutes or until the pasta is just barely al dente. (I recommend giving it a stir once during this process to make sure its all being cooked!).  It will continue to cook as it sits in the hot broth/maranade even out of the oven. 
6. Serve after 10 minutes (giving the pasta a chance to finish cooking!) Garnish with salt, pepper, and a little bit of freshly minced rosemary if you wish. 

Notes:

To make this recipe paleo: Use Jovial's grain free Cassava based pasta!

If you prefer not to use wine you may swap that out for more chicken broth instead.

For the pasta- many brands will work great. I just suggest opting for one that does not release a ton of starch when its cooking. For example I have found that lentil pasta & and the brand tinkyada joy leave the water in the pot extremely starchy so they would not be a good choice for this recipe. Jovial or Barilla gluten free pasta would be a solid choice.