Baked Cranberry Chicken with Rosemary Recipe

If you’re looking for a dish that’s both cozy and a little unexpected, you’ve got to try this Baked Cranberry Chicken with Rosemary Recipe. Trust me, the combination of tangy cranberries, fragrant rosemary, and perfectly roasted chicken just hits all the right notes. It’s one of those meals that’s equally great for a simple weeknight dinner or when you want to impress your friends without too much fuss. So grab your apron and let’s get cooking!

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Ingredients & Why They Work

Each ingredient in this Baked Cranberry Chicken with Rosemary Recipe plays a vital role in balancing tart, savory, and aromatic notes. Plus, picking fresh, quality ingredients truly elevates the final dish, so I always look for firm cranberries and fragrant rosemary when shopping.

• Fresh cranberries: Their natural tartness brightens the rich chicken, adding a pop of color and tang.
• Brown sugar: Sweetens the cranberries to perfectly counterbalance their tartness.
• White wine vinegar: Adds acidity for brightness and amplifies flavors throughout the dish.
• Bone-in, skin-on chicken pieces: The skin crisps up beautifully, locking in moisture for tender meat.
• Garlic: Adds depth and warmth, blending seamlessly with rosemary’s herbal notes.
• Fresh rosemary: Its woodsy aroma pairs beautifully with the chicken and cranberries.
• Sweet paprika: Offers a subtle smokiness and gorgeous color.
• Kosher salt and black pepper: Season and enhance all other flavors.
• Extra virgin olive oil: For marinating and searing, it lends a fruity richness and helps crisp the skin.
• Celery stalks and yellow onion: Roast alongside the chicken for sweet, aromatic vegetable notes.
• Lemon: Juice and baked halves bring a bright citrusy zing.
• Chicken broth or water: Keeps the chicken moist as it bakes and helps build a wonderful pan sauce.

Make It Your Way

One of the reasons I’m so hooked on this Baked Cranberry Chicken with Rosemary Recipe is how flexible it is. Whether you want to swap chicken pieces, adjust seasonings, or tailor it to your family’s preferences, there’s room to make it yours!

• Variation: I’ve sometimes swapped chicken thighs for breasts and adjusted the bake time slightly; thighs stay juicier and are forgiving even if you step away for a few minutes.
• Substitutions: If fresh cranberries aren’t available, frozen works just fine—just remember to thaw them beforehand.
• Herb twists: Though rosemary is my favorite here, a sprig of thyme or sage can add a lovely twist you might enjoy.
• Spice level: For a little kick, sprinkle some crushed red pepper flakes into the marinade.

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

Step 1: Make the Sugared Cranberries

Start by mixing fresh cranberries, brown sugar, and one tablespoon of white wine vinegar in a bowl. I like to let this sit while prepping the rest, giving the cranberries time to soften and soak up that lovely sweet-tart glaze. Set this aside—it’s the secret to the sauce’s punchy flavor!

Step 2: Season and Marinate the Chicken

Pat your chicken pieces dry—that’s key for getting crispy skin. Then rub minced garlic, rosemary, paprika, salt, and pepper all over, making sure to gently slide the seasoning under the skin for maximum flavor. Toss everything in a baking dish with olive oil, chopped celery, onions, lemon juice plus the squeezed lemon halves, the remaining vinegar, and give it all a good mix. I usually let it marinate just about 15 minutes—long enough to soak in the flavors without waiting forever.

Step 3: Sear the Chicken

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken skin-side down, and don’t move it around—this is how you get that beautiful golden crust. It takes about five minutes for the skin to release and turn crispy. Flip and brown the other side for about three minutes. Do this in batches if needed so the pan doesn’t crowd. When done, nestle the chicken back in the baking dish with the veggies and marinade.

Step 4: Bake with Sugared Cranberries and Broth

Pour those sugared cranberries and their juicy goodness on top of the chicken, then add chicken broth or water. Bake everything at 425°F for 35 to 40 minutes until the chicken is cooked through and tender, and the cranberry sauce bubbles up beautifully. The aroma at this point is seriously irresistible.

Step 5: Garnish and Serve

Before plating, garnish with some fresh rosemary sprigs—the perfect little flourish. Serve hot and spoon all the delicious juices and roasted veggies over the chicken. You’ll want to savor every bite.

How to Serve Baked Cranberry Chicken with Rosemary Recipe

Garnishes

I like garnishing with a few fresh rosemary sprigs—it adds an earthy aroma and looks pretty on the plate. Sometimes I also zest a bit of lemon over the top for a final fresh zing that complements the baked lemon halves in the dish.

Side Dishes

This chicken pairs beautifully with creamy mashed potatoes or fluffy couscous to soak up all those juices. Roasted root vegetables or a simple green salad with a light vinaigrette round out the meal nicely without overpowering the flavors.

Creative Ways to Present

For special occasions, I’ve served this chicken over a bed of wild rice mixed with toasted pecans and dried cranberries—adding texture and tying the cranberry flavor throughout the plate. A drizzle of balsamic reduction over the top makes it feel extra fancy without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays surprisingly juicy, and the cranberry sauce keeps its tangy-sweet charm. Make sure to include some of the veggies and pan juices to keep everything moist.

Freezing

Freezing works well too—just cool everything completely, then pack tightly in freezer-safe containers. I’ve frozen both the chicken and cranberry sauce separately to avoid sogginess. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a covered skillet over medium-low heat or in the oven at 350°F, basting with the pan juices. Avoid microwaving if you want to keep that crisp skin texture, but if you do, add a splash of broth to keep things moist.

FAQs

Final Thoughts

This Baked Cranberry Chicken with Rosemary Recipe is one of those gems that feels special but is so easy to pull together. I love how the cranberries bring a festive touch without being overly sweet, and the rosemary adds a beautiful herbal warmth. Whether it’s a family dinner or you’re hosting friends, this dish never fails to impress and comfort at the same time. Give it a try—you’ll be adding it to your go-to list just like I did!

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