Description

This Baked Cranberry Chicken with Rosemary is a flavorful and fragrant dish combining tender, juicy chicken with a tangy-sweet cranberry topping and aromatic herbs. Perfect for a cozy dinner, the chicken is marinated with garlic, rosemary, and paprika, seared to golden perfection, then baked with fresh cranberries and vegetables for a delightful balance of savory and tart flavors.

Ingredients

Scale

Cranberry Topping

2 cups fresh cranberries
1/3 cup brown sugar
1 tablespoon white wine vinegar

Chicken and Marinade

6 bone-in skin-on chicken pieces (about 2 1/4 pounds: 2 chicken breasts and 4 thighs)
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 1 tablespoon 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

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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 preparing 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, and a good pinch of kosher salt and black pepper. Lift the skin gently and push seasoning underneath for maximum flavor.
Marinate the chicken: In a baking dish large enough to hold the chicken, add 1/3 cup olive oil, chopped celery, chopped onion, and 2 tablespoons white wine vinegar. Slice the lemon in half, squeeze the juice into the dish, then add the juiced lemon halves as well. Add the chicken pieces and use your hands to mix everything together. Let marinate for about 15 minutes.
Preheat the oven: While the chicken marinates, preheat your oven to 425°F.
Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 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, about 3 minutes. Work in batches if necessary to avoid overcrowding. Transfer seared chicken to the baking dish as you go.
Bake: Top the seared chicken with the sugared cranberries and any juices from the cranberry mixture. Pour in 1/2 cup chicken broth or water. Bake in the preheated oven for 40 minutes, or until the chicken is cooked through and juices run clear.
Serve: Garnish with fresh rosemary sprigs if desired. Serve hot, spooning the flavorful juices and vegetables over the chicken for a complete meal.

Notes

For boneless, skinless chicken thighs: Brown them for 2 minutes on each side before baking. Bake for about 25 minutes instead of 40.
Frozen cranberries can be used if fresh are unavailable, though fresh gives the best flavor.
To accentuate the Mediterranean flavors, try using quality extra virgin olive oil and fresh herbs.
If you prefer less tartness, reduce the vinegar in the cranberry mixture slightly.
Make sure not to overcrowd the skillet when searing for a nice crisp skin on the chicken.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 12 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg