Baked Cranberry Chicken with Rosemary Recipe

If you’re looking to impress your family this holiday season with a dish that’s as stunning to look at as it is delicious, you absolutely have to try this Baked Cranberry Chicken with Rosemary Recipe. It’s a perfect balance of savory, sweet, and tangy flavors that come together so effortlessly, and trust me, the aroma of rosemary and fresh cranberries baking alongside the chicken will have everyone’s mouths watering before you’ve even pulled it from the oven.

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Ingredients You’ll Need

This recipe calls for fresh, vibrant ingredients that complement each other beautifully. When I shop for the cranberries and rosemary, I always look for the freshest bunch and the brightest berries to get that perfect pop of color and taste.

• Fresh cranberries: Tart and vibrant, these are the star of the fruit topping, offering that distinct holiday flavor.
• Brown sugar: Adds just the right amount of sweetness to balance the cranberries’ tartness.
• White wine vinegar: Provides a subtle tang that brightens the sauce and complements the chicken.
• Bone-in skin-on chicken pieces: Using skin-on ensures crispiness, while bone-in brings more flavor and juiciness.
• Garlic cloves: Freshly minced garlic gives the dish a savory depth you don’t want to skip.
• Fresh rosemary: Aromatic and earthy, it pairs perfectly with both the chicken and cranberries—dried rosemary works too if fresh isn’t available.
• Sweet paprika: A mild smoky sweetness that gives the chicken a gentle warmth.
• Kosher salt and black pepper: Essential for seasoning and bringing all those flavors together.
• Extra virgin olive oil: Used both for marinating and searing to keep the chicken moist and flavorful.
• Celery stalks: Adds a subtle crunch and freshness underneath the chicken.
• Yellow onion: Brings sweetness and depth when it roasts alongside the chicken.
• Lemon: Fresh juice and rind add brightness and a hint of zing.
• Chicken broth or water: Keeps the dish moist as it bakes and helps create a beautiful pan sauce.

Variations

I love making this baked cranberry chicken with a few tweaks depending on what I have on hand or the season — and you should absolutely personalize this recipe to suit your taste and occasion.

• Use chicken thighs only: When I want extra juicy meat without worrying about drying out breasts, thighs do the trick beautifully.
• Swap in fresh sage or thyme: If rosemary isn’t your thing, fresh sage or thyme offer a lovely herbal alternative that pairs well with cranberries.
• Add orange zest: For a citrusy twist, I sometimes add a bit of orange zest along with the lemon; it complements the cranberries wonderfully.
• Make it gluten-free: This recipe is naturally gluten-free as is, so it’s a great choice for guests with dietary restrictions.

How to Make Baked Cranberry Chicken with Rosemary Recipe

Step 1: Make the Sugared Cranberries

Start by tossing fresh cranberries with brown sugar and a splash of white wine vinegar in a small bowl. I like to let this mixture sit while I prepare the chicken—it’s a simple trick that softens the berries and lets the flavors meld beautifully, adding that perfect balance of sweet and tart when baked on top of the chicken.

Step 2: Seasoning the Chicken

Pat your chicken pieces dry—this is super important if you want crispy skin later on. Rub minced garlic, chopped rosemary, sweet paprika, salt, and pepper over both sides of each chicken piece. Don’t just stop at the surface; gently lift the skin and massage some seasoning underneath. This ensures every bite bursts with flavor.

Step 3: Marinate in the Flavor Base

In a large baking dish, combine olive oil, chopped celery, onions, remaining white wine vinegar, and the juice from a lemon. Toss in the juiced lemon halves for extra zing. Then, nestle the seasoned chicken into this mixture and use your hands to mix everything together, coating the chicken well. Let it marinate for about 15 minutes—just enough time to infuse those vibrant flavors.

Step 4: Sear the Chicken

Preheat your oven to 425°F. While that happens, heat a tablespoon of olive oil in a skillet over medium-high heat. Place chicken pieces skin side down and cook undisturbed for about 5 minutes until the skin releases easily and turns a gorgeous golden brown. Flip and sear the other side for 3 more minutes. I like to do this in batches to avoid crowding—crowding means steaming, not searing, and you want that crispy skin! Transfer each batch to your baking dish as you go.

Step 5: Bake with Cranberries and Broth

Once all the chicken is seared and nestled back in the baking dish, spoon the sugared cranberries along with their juices evenly over the top. Pour in chicken broth or water—it helps keep everything moist and creates a delicious pan liquid you’ll want to spoon over your chicken at the end. Bake for 35 to 40 minutes, until the chicken is cooked through and juices run clear.

Step 6: Garnish and Serve

Before bringing the dish to the table, add a few rosemary sprigs on top for that extra touch of festive flair and fragrance. Serve the chicken hot, spooning the luscious pan juices and roasted veggies over each plate. I guarantee your family will be asking for seconds!

How to Serve Baked Cranberry Chicken with Rosemary Recipe

Garnishes

I like to keep it simple with fresh rosemary sprigs as garnish—they add that lovely festive aroma and a hint of green that makes the dish pop on the table. Sometimes I’ll sprinkle a little lemon zest over the top for a subtle burst of freshness that everyone notices.

Side Dishes

This recipe pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up the juices. Roasted Brussels sprouts or green beans tossed in garlic make a fantastic fresh side, too. For a lighter option, a crisp green salad with a citrus vinaigrette really balances the richness.

Creative Ways to Present

I’ve served this at Thanksgiving nestled on a platter lined with fresh rosemary and sprigs of thyme, surrounded by extra whole cranberries for color. It makes such an elegant centerpiece and immediately sets the tone for a festive dinner. For casual dinners, I like putting the entire baking dish on the table so everyone can help themselves.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover chicken and cranberry sauce in airtight containers in the fridge. It keeps well for 3 to 4 days, and honestly, the flavors deepen after sitting overnight.

Freezing

This recipe freezes beautifully. I portion leftovers into freezer-safe containers and freeze for up to 2 months. When you want to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a 350°F oven, covered with foil to keep the chicken moist. About 15-20 minutes does the trick. You can also reheat individual portions in the microwave, but I prefer the oven method for the best texture.

FAQs

Final Thoughts

This Baked Cranberry Chicken with Rosemary Recipe has become one of my absolute favorites for holidays and special dinners, not only because it tastes incredible but because it’s so approachable. Whether you’re a seasoned cook or someone just dabbling in the kitchen, you’ll find the steps easy to follow and the outcome reliably delicious. I love seeing the surprised looks on my family’s faces when they taste the luscious tart cranberries alongside perfectly roasted chicken—it’s become a new classic in our home, and I’m sure you’ll enjoy it just as much.

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