4.9 from 362 votes
Baked Cranberry Chicken with Rosemary
Baked Cranberry Chicken with Rosemary features bone-in, skin-on chicken pieces marinated and baked with fresh cranberries, brown sugar, garlic, rosemary, and lemon for a balance of savory, tart, and aromatic flavors. The marinade includes white wine vinegar and olive oil, while celery and onion add texture and depth. The dish delivers a tender chicken with a sweet-tart sauce accented by herbal notes.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
people
Calories:
1452 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 cups cranberries fresh
- 1/3 cup brown sugar
- 3 tablespoons white wine vinegar divided
- 6 chicken pieces I used 2 chicken breasts and 4 thighs, about 2 1/4 pounds in total, bone-in, skin on
- 6-8 garlic minced, cloves
- 1 1/2 tablespoons rosemary or 1 1/2 teaspoons dried rosemary), plus rosemary sprigs for garnish, chopped, fresh
- 1 teaspoon paprika sweet
- kosher salt
- black pepper
- 1/3 cup extra virgin olive oil plus more for searing the chicken
- 3 celery chopped, stalks
- 1 onion chopped, large, yellow
- 1 lemon
- 1/2 cup chicken broth or water
Instructions
- Make the sugared cranberries. In a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. Set aside to soften while you prepare the chicken.
- Season the chicken. Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch or two of salt and pepper. Make sure to lift the skin and push the seasoning underneath the skin.
- Marinate the chicken. To a baking dish large enough to hold the chicken, add the olive oil, celery, onions, and remaining 2 tablespoons of the white wine vinegar. Slice the lemon in half and squeeze in the juice, then add both of the juiced lemon halves. Add the chicken and use your hands to work everything together. Set aside to marinate just for 15 minutes or so.
- Get ready to cook. While your chicken marinates, preheat your oven to 425°F.
- Sear the chicken. When your oven is hot and the chicken has marinated for at least 15 minutes, heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the chicken, skin side down, and cook until the skin releases from the pan and turns golden brown, about 5 minutes. Flip and brown on the other side, about 3 minutes more. Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
- Bake. Top the chicken with the sugared cranberries and any accumulated juices, then pour in the broth or water. Bake until the chicken is cooked through, 35 to 40 minutes.
- Serve. Garnish with a few rosemary sprigs, if you’d like, to dress it up a little before serving. Serve hot, spooning the juices and vegetables over top.
Cup of Yum
Notes
- Chicken thighs are recommended for best flavor and texture; brown them briefly before baking.
- If using boneless, skinless thighs, reduce baking time to about 25 minutes.
- Fresh cranberries are preferred, but frozen ones can be used as a substitute.
Nutrition Information
Calories
145.2kcal
(7%)
Carbohydrates
9g
(3%)
Protein
1.4g
(3%)
Fat
12.4g
(19%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
1.4g
(8%)
Monounsaturated Fat
8.9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
0.7mg
(0%)
Sodium
10.9mg
(0%)
Potassium
128.6mg
(3%)
Fiber
2.6g
(10%)
Sugar
2.7g
(5%)
Vitamin A
212.4IU
(4%)
Vitamin C
16.4mg
(18%)
Calcium
21.2mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 1452
% Daily Value*
| Calories | 145.2kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 1.4g | 3% |
| Fat | 12.4g | 19% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 8.9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 0.7mg | 0% |
| Sodium | 10.9mg | 0% |
| Potassium | 128.6mg | 3% |
| Fiber | 2.6g | 10% |
| Sugar | 2.7g | 5% |
| Vitamin A | 212.4IU | 4% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 21.2mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.