Description
Baked Cranberry Chicken with Rosemary is a festive and flavorful dish perfect for Thanksgiving dinner. Juicy bone-in, skin-on chicken pieces are marinated with garlic, rosemary, and paprika, then seared to a golden crisp before baking with a tangy, sweet fresh cranberry sauce and aromatic vegetables. This dish combines savory and tart flavors for a delicious holiday centerpiece that’s both comforting and elegant.
Ingredients
Scale
For the Sugared Cranberries
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
For the Chicken and Marinade
- 6 bone-in skin-on chicken pieces (about 2 1/4 pounds; 2 breasts and 4 thighs)
- 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
- 2 tablespoons white wine vinegar (remaining after the 1 tablespoon used in cranberries)
- 1/2 cup chicken broth or water
Instructions
- Make the sugared cranberries: In a small bowl, combine 2 cups of fresh cranberries with 1/3 cup brown sugar and 1 tablespoon white wine vinegar. Stir to combine and set aside to soften while preparing the chicken.
- Season the chicken: Pat the 6 bone-in skin-on chicken pieces dry. Rub both sides, including under the lifted skin, with minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper to taste.
- Marinate the chicken: In a baking dish large enough to hold the chicken, add 1/3 cup olive oil, chopped celery stalks, chopped yellow onion, the remaining 2 tablespoons of white wine vinegar, and juice from one lemon plus the juiced lemon halves. Add the seasoned chicken and toss gently to coat. Set aside to marinate for about 15 minutes.
- Get ready to cook: Preheat the oven to 425°F (220°C) while the chicken marinates.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, skin side down, and cook until 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. Transfer seared chicken to the baking dish.
- Bake: Arrange sugared cranberries and any juices over the chicken in the baking dish. Pour in 1/2 cup chicken broth or water. Bake uncovered in the preheated oven for 35-40 minutes, until the chicken is fully cooked through and juices run clear.
- Serve: Garnish with fresh rosemary sprigs for presentation. Serve hot, spooning the flavorful juices and vegetables over the chicken.
Notes
- You can substitute dried rosemary if fresh is unavailable, but reduce the quantity slightly as dried herbs are more potent.
- Chicken breasts and thighs provide a nice combination of dark and white meat for varied texture and flavor.
- Be sure to lift the skin carefully to get seasoning underneath for deeper flavor.
- Searing the chicken before baking ensures crisp skin and locks in moisture.
- If you prefer a thicker sauce, reduce the chicken broth before adding or bake uncovered to allow sauce to reduce during baking.
- Leftovers can be stored refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 chicken piece with sauce and vegetables
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
