Name: Baked Cranberry Chicken with Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups fresh cranberries; 1/3 cup brown sugar; 1 tablespoon white wine vinegar; 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); 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); 1/2 cup chicken broth or water; Rosemary sprigs for garnish

Jump to Recipe· 4.6 from 42 reviews

If you’re anything like me, you love a dinner that’s both impressive and easy to throw together on a weeknight. That’s exactly why you’re going to adore this Baked Cranberry Chicken with Rosemary Recipe. It combines juicy, flavorful chicken with the tangy sweetness of cranberries and the fresh aroma of rosemary, making every bite memorable. Trust me, this one’s a fan-freaking-tastic way to elevate chicken dinner—and it’s way simpler than it sounds. Stick around because I’m sharing all my insider tips to help you nail it perfectly.

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Why This Recipe Works

Perfect Flavor Balance: The tart cranberries and sweet brown sugar create a delicious contrast that brightens the savory chicken.
Fresh Herb Aroma: Rosemary infuses the dish with a woodsy, fragrant note that complements the rich poultry beautifully.
Easy One-Dish Meal: You get tender chicken, flavorful veggies, and a tangy sauce all baked together, saving time and cleanup.
Hands-On Techniques: Searing the chicken before baking locks in juices and gives you that irresistible golden skin.

Baked Cranberry Chicken with Rosemary, cranberry chicken, roasted chicken with cranberries, easy cranberry chicken dinner, rosemary chicken recipe - A black baking tray filled with six pieces of cooked chicken thighs, showing a golden brown crispy skin with darker charred spots. Around the chicken are bright red whole and halved cranberries scattered evenly. There are several slices of cooked lemon placed under and between the chicken pieces, showing a soft yellow color. Sprigs of fresh green rosemary are placed on top and around the chicken, adding texture. The tray is placed on a white marbled surface with a silver spoon to the side, and extra cranberries and rosemary sprigs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a vital role in making this Baked Cranberry Chicken with Rosemary Recipe shine. From the bright tang of fresh cranberries to the punch of garlic and warm paprika, they all come together to create layers of flavor. When you grab your groceries, aim for quality basics—a fresh lemon, good olive oil, and fresh herbs if you can—to get the best results.

Fresh cranberries: I love their tartness—it really wakes up the dish and pairs so well with savory chicken.
Brown sugar: This adds just enough sweetness to balance the cranberries without overpowering.
White wine vinegar: A little acidity cuts through richness and brightens the flavors overall.
Bone-in, skin-on chicken pieces: These stay juicy in the oven and develop crispy, golden skin when seared.
Garlic cloves: Provides depth and warmth, never skip the garlic!
Fresh rosemary (or dried): Rosemary’s piney aroma gives this recipe its signature taste. Fresh is best if you have it.
Sweet paprika: Adds a gentle smokiness and beautiful color to the chicken skin.
Kosher salt & black pepper: Essential seasonings for layering flavor.
Extra virgin olive oil: Used for both marinade and searing—the good stuff matters here.
Celery stalks & yellow onion: They soften and create a savory bed for the chicken and juices as it bakes.
Lemon: Fresh lemon juice brightens the marinade and adds a subtle citrus zing.
Chicken broth (or water): Keeps the chicken moist and helps create a luscious 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.

Tweak to Your Taste

I’ve found this Baked Cranberry Chicken with Rosemary Recipe is quite the blank canvas—you can easily tweak it to fit your mood or whatever’s in your pantry. I often swap out chicken thighs if I want juicier meat or add a splash of orange juice for extra citrusy punch. Don’t be shy about experimenting; you’ll discover your own perfect combo.

Variation: I sometimes use boneless, skinless thighs when short on time, but remember to reduce baking time so they don’t dry out.
Seasonal Twist: During fall, I add a pinch of cinnamon or nutmeg to the cranberry mixture for extra warmth.
Dietary Adaptation: For a lighter option, roast the chicken without skin but sear gently to keep flavor intact.
Ingredient Swap: Frozen cranberries work fine if fresh aren’t available—just let them thaw and drain excess liquid a bit.

Step-by-Step: How I Make Baked Cranberry Chicken with Rosemary Recipe

Step 1: Get That Cranberry Mixture Ready

First things first, toss the fresh cranberries with brown sugar and a splash of white wine vinegar in a small bowl. Let this mixture sit while you prep the chicken—it softens the berries and brings out their natural sweetness. This little resting trick makes the sauce pop later on, and it really wakes up the flavors.

Step 2: Season the Chicken Like a Pro

Pat your chicken pieces dry so they get that perfect sear. Rub on the minced garlic, chopped rosemary, sweet paprika, salt, and pepper, making sure to lift the skin gently and push some seasoning underneath as well. This step lets the flavors sink right into that juicy meat, which is key.

Step 3: Marinate with Veggies and Lemon

In a baking dish, spread out the olive oil, chopped celery, onions, and the remaining vinegar. Squeeze juice from half a lemon, then toss in the juiced halves for extra zing. Add the chicken and use your hands (the best tool here!) to mix everything gently. Let this marinate for about 15 minutes so all those bright flavors meld together before cooking.

Step 4: Sear for Golden, Crispy Skin

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken skin side down and cook until the skin releases easily and turns beautifully golden, about 5 minutes. Flip and brown the other side for about 3 minutes. Do this in batches if needed to avoid crowding the pan. This sear seals in juices—you don’t want to skip it.

Step 5: Bake with Sugared Cranberries and Broth

Arrange the seared chicken back in the baking dish on top of the veggies. Spoon the sugared cranberry mixture evenly over the chicken along with any juices. Pour in the chicken broth or water to keep everything moist. Bake at 425°F for 35 to 40 minutes or until the chicken is cooked through (juices should run clear).

Step 6: Garnish and Serve

Once it’s out of the oven, sprinkle with fresh rosemary sprigs to dress it up and add extra fragrance. Serve hot with the delicious juices and softened vegetables spooned generously over the top. It’s such a cozy, comforting dish!

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Pro Tips for Making Baked Cranberry Chicken with Rosemary Recipe

Dry That Chicken Well: Moisture is the enemy of crisp skin, so pat the chicken super dry before seasoning and searing.
Don’t Rush the Sear: Let the chicken skin brown and release naturally from the pan to avoid tearing and sticking.
Let Cranberries Work Their Magic: Preparing the cranberry mix early softens the berries and saturates them with rich flavor.
Use a Meat Thermometer: To guarantee perfectly cooked chicken, check that the thickest part reaches 165°F; no guessing needed.

How to Serve Baked Cranberry Chicken with Rosemary Recipe

Garnishes

I always finish this dish with a few sprigs of fresh rosemary tucked on top. It looks beautiful and adds a burst of herbal fragrance right before serving. Sometimes, I also like to scatter a few fresh cranberries around the plate for that pop of color and tartness—instantly festive and inviting!

Side Dishes

This chicken pairs wonderfully with creamy mashed potatoes to soak up all those delicious juices, or a simple wild rice pilaf for texture contrast. Roasted root vegetables or a crisp green salad with vinaigrette are also favorites in my house for a well-rounded meal. The beauty is that this recipe’s robust flavor handles a variety of sides.

Creative Ways to Present

For a special occasion, I’ve tried plating individual servings over a swirl of cranberry sauce, garnished with fresh rosemary sprigs and thin lemon slices. You can even serve the chicken on a wooden board with rustic bread on the side, turning dinner into a cozy little feast that’s perfect for entertaining or holiday meals.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the chicken and veggies into an airtight container and pop it into the fridge. The flavors only get better after a day or two as everything melds even further. Leftovers usually last up to 3 days, making them perfect for quick lunches.

Freezing

I’ve frozen this dish a couple times with pretty good results. Just cool completely, then pack into freezer-safe containers. When you thaw, do so overnight in the fridge to help the textures stay intact. Keep in mind the cranberry sauce might thicken slightly, but reheating fixes that right up.

Reheating

I like reheating leftovers gently in the oven at 325°F, covered with foil to keep moisture in. You can also warm smaller portions in the microwave, but watch the time carefully to avoid drying out the chicken. Adding a splash of broth or water before warming helps keep everything juicy.

FAQs

Can I use frozen cranberries in this recipe?

Absolutely! While fresh cranberries give the brightest flavor and best texture, frozen cranberries work well too. Just thaw them first and drain any excess liquid so they don’t water down the sauce.
What type of chicken pieces work best?

I recommend bone-in, skin-on pieces because they stay juicy and develop that beautiful golden skin. But if you prefer boneless thighs, you can use those—just reduce the baking time to around 25 minutes since they cook faster.
Can I make this recipe ahead of time?

Definitely! You can do all the prep—including marinating the chicken—a few hours or even the day before. Just keep the chicken refrigerated until ready to cook, then proceed with searing and baking when you’re ready.
How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature has reached 165°F (74°C). The juices should run clear when you pierce the chicken as well.

Final Thoughts

This Baked Cranberry Chicken with Rosemary Recipe holds a special place in my dinner rotation because it’s so reliably delicious yet effortless. It’s the kind of dinner that feels both cozy and a little fancy—perfect when you want to impress without stress. Give it a try, and I promise it’ll become one of your go-to recipes too. Plus, you get the warm, inviting smells of rosemary and citrus filling your kitchen—what’s not to love?