Description
This Baked Cranberry Chicken with Rosemary is a flavorful and festive dish featuring juicy bone-in chicken pieces marinated with garlic, fresh rosemary, and paprika, then seared to a golden brown before baking with fresh cranberries and a touch of sweetness. The combination of tart cranberries, savory herbs, and a hint of lemon creates a deliciously balanced meal perfect for a cozy dinner or holiday gathering.
Ingredients
Scale
Cranberry Mixture
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
Chicken and Marinade
- 6 bone-in, skin-on chicken pieces (2 breasts and 4 thighs, about 2 1/4 pounds total)
- 6-8 garlic cloves, minced
- 1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary)
- 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 mix)
- 1/2 cup chicken broth or water
Instructions
- Make the sugared cranberries: In a small bowl, combine the fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar. Stir and set aside to soften while preparing the chicken.
- Season the chicken: Pat the chicken pieces dry with paper towels. Rub the minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper on both sides of each piece. Carefully lift the skin and push seasoning underneath for added flavor.
- Marinate the chicken: In a large baking dish, mix together the extra virgin olive oil, chopped celery, chopped onion, and remaining 2 tablespoons white wine vinegar. Slice the lemon in half, squeeze the juice into the dish, and add the juiced lemon halves. Add the seasoned chicken pieces and use your hands to ensure everything is well combined. Let it marinate for about 15 minutes.
- Preheat the oven: While the chicken marinates, preheat your oven to 425°F.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken skin side down until the skin is golden brown and releases easily from the pan, about 5 minutes. Flip and brown the other side for about 3 minutes. Work in batches to avoid overcrowding, placing seared chicken into the baking dish as you go.
- Bake the chicken: Evenly distribute the sugared cranberries and their juices over the chicken in the baking dish. Pour in 1/2 cup of chicken broth or water. Bake in the preheated oven until the chicken is cooked through and juices run clear, about 40 minutes.
- Serve: Garnish with fresh rosemary sprigs if desired. Serve hot, spooning the flavorful juices and vegetables from the baking dish over the chicken.
Notes
- For boneless, skinless chicken thighs, brown them for 2 minutes on each side and reduce baking time to about 25 minutes.
- Frozen cranberries can be used if fresh are not available; thaw before use for best results.
- Use quality extra virgin olive oil for best flavor.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1 piece of chicken with cranberry sauce
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
