Description

This Baked Cranberry Chicken with Rosemary is a flavorful and aromatic dish featuring juicy bone-in chicken pieces marinated with garlic, rosemary, and paprika, seared to perfection, then baked with a tangy-sweet cranberry and brown sugar mixture. Enhanced with celery, onions, lemon juice, and a splash of white wine vinegar, it’s a perfect combination of savory and tart flavors ideal for a cozy family dinner.

Ingredients

Scale

Cranberry Sauce

2 cups fresh cranberries
1/3 cup brown sugar
1 tablespoon white wine vinegar

Chicken & Marinade

6 bone-in skin-on chicken pieces (2 breasts and 4 thighs, about 2 1/4 pounds)
6-8 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary), plus extra for garnish
1 teaspoon sweet paprika
Kosher salt, to taste
Black pepper, to taste
1/3 cup extra virgin olive oil, plus more for searing
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon
2 tablespoons white wine vinegar (remaining after cranberry sauce)
1/2 cup chicken broth or water

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Instructions

Make the sugared cranberries: In a small bowl, combine the cranberries, brown sugar, and 1 tablespoon of white wine vinegar. Set aside to soften while preparing the chicken.
Season the chicken: Pat chicken dry. Rub both sides with minced garlic, chopped rosemary, sweet paprika, salt, and black pepper. Gently lift the skin and rub seasoning underneath.
Marinate the chicken: In a baking dish large enough for the chicken, combine olive oil, chopped celery, onions, remaining 2 tablespoons white wine vinegar, squeeze in the juice of half a lemon, and add both lemon halves. Add chicken and toss gently. Let marinate for 15 minutes.
Preheat the oven: Preheat oven to 425°F (220°C) while chicken marinates.
Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken skin side down and brown without moving until skin releases and is golden, about 5 minutes. Flip and brown the other side about 3 minutes. Work in batches if needed. Transfer seared chicken to the baking dish.
Bake: Top the chicken with the sugared cranberries and their juices. Pour in chicken broth or water. Bake in preheated oven for 40 minutes or until chicken is cooked through.
Serve: Garnish with rosemary sprigs if desired. Serve hot, spooning the juices and vegetables over the chicken.

Notes

For boneless, skinless chicken thighs, brown for 2 minutes per side and bake about 25 minutes.
Frozen cranberries can be used in place of fresh cranberries.
Use fresh rosemary for best flavor; dried rosemary works as a substitute.
Adjust salt and pepper according to taste.
Make sure not to overcrowd the skillet when searing to achieve good browning.
Leftover sauce can be spooned over rice or mashed potatoes.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 12 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg