If you’re looking for a cozy, flavorful dish that’s perfect for a special dinner or holiday feast, I can’t recommend this Cranberry Rosemary Baked Chicken Recipe enough. It’s got that perfect balance of tangy cranberries with fragrant rosemary, plus juicy baked chicken that my family goes crazy for every time. Trust me, once you try it, it’ll become one of your go-to weeknight or festive favorites too.

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Why You’ll Love This Recipe

Bursting Flavor Combo: The cranberries add a bright, tangy punch that pairs beautifully with rosemary’s earthy aroma and juicy chicken.
Simple Prep, Big Impact: You don’t have to be a pro chef for this to turn out amazing, just a little marinating and searing steps create magic.
Perfect for Gatherings: Whether it’s Thanksgiving or Sunday dinner, it looks impressive but comes together quickly.
Versatile and Comforting: You can tweak it easily to your tastes, making it a recipe you’ll return to again and again.

A black roasting pan filled with five pieces of browned roasted chicken with crispy skin, spread across the pan. Inside and around the chicken are bright red fresh cranberries and small green rosemary sprigs. Two halves of a charred lemon with golden browned edges are placed among the chicken. The pan rests on a surface with a white marbled texture. The lighting highlights the juicy texture and rich golden brown colors of the roasted chicken and the vibrant reds of the cranberries photo taken with an iphone --ar 2:3 --v 7 - Cranberry Rosemary Baked Chicken, Holiday chicken dinner, flavorful baked chicken recipes, easy cranberry chicken, festive chicken main dish

Ingredients You’ll Need

The ingredients here weave together a delightful melody of tangy, savory, and herbaceous flavors. Plus, they’re all easy to find, and using fresh rosemary really elevates the dish to something quite special that you’ll want to showcase.

Flat lay of fresh whole bone-in skin-on chicken breasts and thighs arranged neatly, a small pile of bright red fresh cranberries, a small white ceramic bowl filled with golden brown sugar, a small white bowl holding clear white wine vinegar, a small bunch of vibrant green fresh rosemary sprigs, several whole uncracked garlic cloves with papery skins intact, a small white bowl of extra virgin olive oil, chopped pale green celery stalks, chopped large yellow onion pieces, a whole fresh lemon halved to show juicy bright yellow interior, a few sprigs of rosemary for garnish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Rosemary Baked Chicken, Holiday chicken dinner, flavorful baked chicken recipes, easy cranberry chicken, festive chicken main dish

Fresh cranberries: They provide that signature tartness and slight sweetness, especially when sweetened with brown sugar.
Brown sugar: Balances the tart cranberries with rich sweetness–I never skip this step!
White wine vinegar: Adds a subtle sharpness that brightens all the flavors.
Chicken pieces (bone-in, skin-on): I prefer thighs and breasts for a juicy, tender bite with crispy skin.
Garlic cloves: Make sure they’re freshly minced for maximum flavor infusion.
Fresh rosemary: The star herb here—chop it finely to release its piney fragrance.
Sweet paprika: Gives a smoky, warm layer that complements the rosemary beautifully.
Kosher salt & black pepper: Essential for seasoning well from inside out.
Extra virgin olive oil: For marinating and searing the chicken to golden perfection.
Celery stalks: Adds subtle sweetness and crunch to the veggie base.
Yellow onion: Caramelizes during baking for extra flavor depth.
Lemon: The juice and rinds brighten the whole dish with fresh citrus zing.
Chicken broth or water: Keeps the chicken moist and creates a delicious pan sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tinkering with this Cranberry Rosemary Baked Chicken Recipe to suit whatever mood or pantry situation I’m in. Feel free to swap out ingredients or add your touch—it’s surprisingly flexible!

Variation: Sometimes I swap chicken broth for white wine for a more complex sauce; it adds a bit of elegance, especially for dinner parties.
Dietary tweak: Using skinless chicken cuts down on fat if you want a lighter version, though I prefer the skin crispy for texture.
Seasonal twist: In winter, I like to add a pinch of cinnamon or nutmeg to the cranberry mixture to warm up the flavor.
Vegan option: Substitute chicken with thick cauliflower steaks or portobello mushrooms and use vegetable broth—just adjust bake time accordingly.

How to Make Cranberry Rosemary Baked Chicken Recipe

Step 1: Make the Sugared Cranberries

The first thing I do is toss fresh cranberries with brown sugar and a splash of white wine vinegar in a small bowl. Letting them soften a bit while prepping the chicken really helps to mellow their tartness and infuses sweetness throughout the dish. Trust me, setting this aside early saves you a step later and creates that beautiful cranberry glaze.

Step 2: Season and Marinate the Chicken

Patting the chicken dry is key for a crispy skin. Then, I rub the garlic, chopped rosemary, paprika, salt, and pepper liberally on both sides—don’t be shy! Make sure to gently lift the skin and rub the seasoning underneath too, because that’s where the magic happens. Then, mix olive oil, onions, celery, lemon juice, and the rest of the vinegar in a baking dish, nestle the chicken inside, and give everything a gentle toss. A quick 15-minute marinade lets the flavors start marrying without needing overnight prep.

Step 3: Sear the Chicken

Preheat your oven to 425°F while your chicken marinates. Then, heat olive oil in a skillet over medium-high heat. Placing the chicken skin side down first and searing until golden brown — roughly 5 minutes — locks in juices and builds that irresistible crisp skin. Flip and brown the other side for about 3 minutes. Do this in batches so the pan doesn’t get crowded; trust me, too many pieces smother instead of sear. Lay each seared piece back into the baking dish as you go.

Step 4: Bake with Cranberries and Broth

Once all the chicken is nestled in your baking dish, spoon the sugared cranberries and their juices right over the top. Pour in chicken broth or water to keep things fabulously moist during baking. Pop it into the oven for 35 to 40 minutes until the chicken’s cooked through and the cranberries bubble up into a gorgeous sauce. You’ll love how the vegetables soften and absorb those tangy-sweet flavors.

Step 5: Serve and Garnish

I always finish with a few fresh rosemary sprigs on top for a pop of color and extra aroma right before serving. Spoon the luscious pan juices and softened veggies over the chicken for an utterly satisfying bite that never disappoints. It’s simple, yet it feels like a fancy restaurant-quality dish.

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Pro Tips for Making Cranberry Rosemary Baked Chicken Recipe

Don’t Skip the Marinade: Marinating for at least 15 minutes lets the lemon, vinegar, and rosemary work their magic and really tenderizes the chicken.
Sear in Batches: I learned the hard way that crowding the pan steams the chicken instead of browning—give each piece some love in the skillet.
Lift Skin for Seasoning: Pushing garlic and herbs under the skin guarantees explosive flavor that saturates the meat.
Use Fresh Rosemary When Possible: It adds a fragrant zing you just can’t fully replicate with dried herbs.

How to Serve Cranberry Rosemary Baked Chicken Recipe

Cranberry Rosemary Baked Chicken Recipe - Serving

Garnishes

I love a simple garnish of fresh rosemary sprigs—it adds a festive touch and brings out the earthy pine notes perfectly. Sometimes I squeeze a little extra lemon over the top just before serving for a bright finish.

Side Dishes

Pair this chicken with creamy mashed potatoes or buttery roasted sweet potatoes to soak up the cranberry sauce. A crisp green salad with tangy vinaigrette works great to balance out the richness. Also, roasted Brussels sprouts or green beans tossed with garlic add a nice crunch.

Creative Ways to Present

For special occasions, I like serving this on a large rustic platter topped with extra cranberries and rosemary sprigs. It’s stunning to place whole lemon slices scattered around for color. You can even surround it with some toasted nuts like pecans or walnuts for a crunchy contrast—your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken with the cranberry sauce and veggies in an airtight container in the fridge. It keeps well for up to 3-4 days and tastes even better the next day because the flavors meld beautifully overnight.

Freezing

This recipe freezes nicely if you want to prep ahead. Just cool completely, then package portions in freezer-safe containers. Thaw overnight in the fridge before reheating. I recommend freezing without the fresh rosemary garnish to keep it fresh.

Reheating

Reheat leftovers gently in a covered pan over low heat to avoid drying out the chicken. Adding a splash of broth or water helps loosen the sauce again. You can also reheat in the oven at 350°F, covered with foil, until warmed through.

FAQs

Can I use frozen cranberries for this Cranberry Rosemary Baked Chicken Recipe?

Absolutely! Frozen cranberries work fine—just thaw them slightly before mixing with the brown sugar. They’ll soften nicely during baking and still give you that signature tart-sweet flavor.
Is it okay to use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary if that’s what you have. Use about one-third the amount of dried since it’s more concentrated, and sprinkle it in early during seasoning so the flavor has time to infuse.
Can I prepare this Cranberry Rosemary Baked Chicken Recipe in advance?

Definitely! You can marinate the chicken a few hours ahead or even overnight to boost flavor, then sear and bake just before serving. It’s a great make-ahead option for stress-free entertaining.
What type of chicken pieces work best for this recipe?

I find bone-in, skin-on pieces like thighs and breasts give the best flavor and moisture retention. The skin crisps up wonderfully, and the bones add richness to the sauce.

Final Thoughts

I absolutely love how this Cranberry Rosemary Baked Chicken Recipe turns out every single time—the cranberries add that unforgettable pop of flavor that makes the whole meal feel festive and comforting. When I first tried this, it immediately became a family favorite, especially around the holidays. I’m so glad to have this in my regular rotation, and I know once you try it, you’ll feel the same. Grab the ingredients, invite a friend over, and enjoy cooking something truly special together!