Description
This Baked Cranberry Chicken with Rosemary is a flavorful, festive dish perfect for Thanksgiving dinner. Tender chicken pieces are marinated with garlic, rosemary, and paprika, then seared to golden perfection before being baked with a tangy, sweet cranberry sauce. The addition of fresh cranberries, brown sugar, and lemon creates a vibrant and aromatic meal that’s both comforting and elegant.
Ingredients
Scale
Chicken and 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 rosemary sprigs 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 (juiced and halves reserved)
- 3 tablespoons white wine vinegar, divided
- 1/2 cup chicken broth or water
Cranberry Sauce
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
Instructions
- Make the Sugared Cranberries: In a small bowl, combine 2 cups fresh cranberries, 1/3 cup brown sugar, and 1 tablespoon white wine vinegar. Stir gently and set aside to soften while you prepare the chicken.
- Season the Chicken: Pat the 6 bone-in skin-on chicken pieces dry with paper towels. Rub minced garlic, chopped rosemary, paprika, kosher salt, and black pepper onto both sides of the chicken pieces. Carefully lift the skin and push the seasoning underneath to maximize flavor.
- Marinate the Chicken: In a baking dish large enough for the chicken, add 1/3 cup extra virgin olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons of white wine vinegar. Slice the lemon in half, squeeze the juice into the dish, and add the juiced lemon halves as well. Add the seasoned chicken pieces and gently toss with your hands to coat everything evenly. Let marinate for about 15 minutes.
- Preheat the Oven: While the chicken marinates, preheat your oven to 425°F (220°C).
- Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the chicken pieces skin side down and sear until the skin is golden brown and easily releases from the pan, about 5 minutes. Flip the chicken and brown the other side for about 3 minutes. Work in batches if necessary to avoid overcrowding. Transfer seared chicken pieces back into the baking dish with vegetables and marinade.
- Bake the Chicken: Evenly spread the sugared cranberries and their juices over the chicken. Pour 1/2 cup chicken broth or water into the baking dish. Bake uncovered for 35 to 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Garnish with fresh rosemary sprigs for a lovely presentation. Serve the chicken hot, spooning the flavorful pan juices, cooked cranberries, and vegetables over each portion.
Notes
- For best results, use bone-in skin-on chicken pieces for moisture and flavor.
- Fresh rosemary is preferred, but dried rosemary works well if fresh is unavailable.
- Make sure to sear the chicken skin side down first to render fat and achieve a crispy skin.
- If you don’t have white wine vinegar, apple cider vinegar can be a substitute.
- The recipe serves 6 people comfortably; adjust quantities accordingly for larger groups.
- You can prepare the sugared cranberries and marinate chicken up to a few hours in advance to save time.
Nutrition
- Serving Size: 1 chicken piece with sauce and vegetables
- Calories: 420
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
