Description
This Baked Cranberry Chicken with Rosemary is a festive and flavorful dish perfect for Thanksgiving dinner. Featuring succulent bone-in, skin-on chicken pieces marinated with garlic, fresh rosemary, and paprika, then seared to golden perfection before baking with a tangy-sweet cranberry topping, celery, onions, and a hint of lemon. The result is a juicy, aromatic chicken with a vibrant cranberry sauce that beautifully balances savory and tart flavors.
Ingredients
Scale
Chicken and Marinade
- 6 bone-in skin-on chicken pieces (about 2 1/4 pounds, e.g., 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), plus rosemary sprigs for garnish
- 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
- 3 tablespoons white wine vinegar, divided (1 tablespoon for cranberries, 2 tablespoons for marinade)
Cranberry Topping
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1/2 cup chicken broth or water
Instructions
- Make the sugared cranberries: In a small bowl, combine the fresh cranberries, brown sugar, and 1 tablespoon white wine vinegar. Stir gently, then set aside to let the cranberries soften while you prepare the chicken.
- Season the chicken: Pat the chicken pieces dry with paper towels. Rub both sides thoroughly with minced garlic, chopped rosemary, sweet paprika, kosher salt, and freshly ground black pepper. Lift the skin gently and push the seasoning mixture underneath for maximum flavor.
- Marinate the chicken: In a baking dish large enough to hold all chicken pieces, pour in 1/3 cup olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons white wine vinegar. Cut the lemon in half, squeeze the juice over the mixture, then add both juiced lemon halves to the dish. Place the seasoned chicken into the marinade and use your hands to mix gently ensuring the chicken is well coated. Allow to marinate for about 15 minutes at room temperature.
- 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. Add the chicken pieces skin side down and sear without moving until the skin is golden brown and releases easily from the pan, about 5 minutes. Flip the chicken and sear the other side for about 3 minutes more. Work in batches if necessary to avoid overcrowding. Transfer each seared piece to the baking dish with the marinade as you finish.
- Bake the chicken: Arrange the sugared cranberries evenly over the chicken in the baking dish along with their accumulated juices. Pour in the chicken broth or water around the chicken to keep it moist. Bake uncovered in the preheated oven for 35 to 40 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove from the oven and garnish with fresh rosemary sprigs if desired. Serve hot, spooning the flavorful juices and cooked vegetables over the chicken for a rustic and delicious presentation.
Notes
- You can substitute dried rosemary if fresh is not available; use about one-third the amount since it’s more potent.
- For juicier chicken, do not skip the searing step as it helps lock in moisture and crisp the skin.
- Use bone-in, skin-on pieces for best flavor and texture—boneless or skinless will cook faster but lose richness.
- Leftover cranberry topping can be saved and served as a side sauce or condiment for other poultry dishes.
- Check chicken doneness by using a meat thermometer inserted into the thickest part, avoiding bones.
Nutrition
- Serving Size: 1 chicken piece with cranberry topping (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
