Description
This Baked Cranberry Chicken with Rosemary is a flavorful and aromatic dish that combines tangy sugared cranberries with juicy, seasoned chicken pieces. Marinated briefly and seared to golden perfection before baking, this recipe delivers a perfect balance of sweet, savory, and herbaceous notes, making it an ideal meal for family dinners or special occasions.
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 (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)
For Baking
- 1/2 cup chicken broth or water
- Rosemary sprigs for garnish
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. Set aside to soften while you prepare the chicken.
- Season the chicken: Pat the 6 bone-in skin-on chicken pieces dry. Rub both sides with minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper. Lift the skin and push the seasoning underneath for extra flavor.
- Marinate the chicken: In a large baking dish, add 1/3 cup extra virgin olive oil, chopped celery, chopped onion, remaining 2 tablespoons white wine vinegar, and juice of 1 lemon. Add the juiced lemon halves to the dish. Place the seasoned chicken into the dish and use your hands to mix everything together. Set aside to marinate for 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 skin side down and cook until the skin releases easily and turns golden brown, about 5 minutes. Flip and brown the other side for about 3 minutes. Do this in batches to avoid overcrowding. Transfer the seared chicken to the baking dish as you go.
- Bake the chicken: Top the chicken in the baking dish with the sugared cranberries and any juices from the bowl. Pour 1/2 cup chicken broth or water into the dish. Bake in the preheated oven for 40 minutes or until the chicken is cooked through and juices run clear.
- Serve: Garnish with rosemary sprigs, spoon the juices and vegetables over the chicken, and serve hot.
Notes
- To use boneless, skinless chicken thighs, brown them for a couple of minutes on each side first. Adjust baking time to about 25 minutes.
- Frozen cranberries can be used instead of fresh if needed; the flavor will be slightly different but still delicious.
- This dish pairs well with rice, roasted potatoes, or crusty bread to soak up the flavorful juices.
- For a dairy-free and gluten-free meal, ensure chicken broth is free of additives.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
