Cranberry Rosemary Baked Chicken Recipe

If you’re looking for a cozy, crowd-pleasing dish to elevate your next dinner, you absolutely have to try this Cranberry Rosemary Baked Chicken Recipe. It’s one of my favorite ways to bring a fresh, tart twist to your classic baked chicken, especially around the holidays, but honestly, it’s good any time you want something both comforting and special. You’ll love how the sweet-tart cranberries and fragrant rosemary complement tender, juicy chicken, making every bite sing.

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Ingredients You’ll Need

Every ingredient in this Cranberry Rosemary Baked Chicken Recipe feels purposeful, bringing layers of flavor that taste like you’ve been cooking all day—when really, it’s straightforward and quick to prepare. When shopping, pick fresh cranberries (they freeze well, too) and fresh rosemary for the best aroma.

• Fresh cranberries: Tart and vibrant, they’re the star of the tangy sauce.
• Brown sugar: Adds a subtle sweetness that balances the cranberries’ tartness.
• White wine vinegar: Brings brightness and tenderizes the chicken slightly.
• Chicken pieces (bone-in, skin-on): I love using a mix of breasts and thighs for varied textures and flavor.
• Garlic cloves: Minced for a fragrant punch that melds beautifully with rosemary.
• Fresh rosemary: Nothing beats fresh, but dried works in a pinch—just adjust the amount.
• Sweet paprika: Adds warmth and a touch of smoky depth.
• Kosher salt & black pepper: Essential for seasoning and enhancing flavor.
• Extra virgin olive oil: For searing and marinating to keep the chicken moist.
• Celery stalks: Chopped to add a mild aromatic crunch in the roasting dish.
• Yellow onion: Adds natural sweetness and helps build the sauce base.
• Lemon: Juice and baked halves add a refreshing zing.
• Chicken broth or water: Keeps everything moist in the oven and helps form a tasty pan sauce.

Variations

I love how adaptable this Cranberry Rosemary Baked Chicken Recipe is. Over time, I’ve tweaked it a few ways to match the season or what I have in my fridge. You should feel free to make it your own—it’s fun to experiment!

• Use dried cranberries instead of fresh: If fresh aren’t available, soak dried cranberries briefly in warm water to plump them before adding.
• Swap chicken parts: Chicken thighs or drumsticks add great flavor and stay juicy, perfect if you prefer dark meat.
• Make it gluten-free: This recipe is naturally gluten-free as long as you check your broth label.
• Add warming spices: A pinch of cinnamon or nutmeg in the cranberry mix gives a festive, cozy vibe that my family loves during fall.

How to Make Cranberry Rosemary Baked Chicken Recipe

Step 1: Prep the Sugared Cranberries

Start by combining fresh cranberries, brown sugar, and a tablespoon of white wine vinegar in a small bowl. This simple mix softens the berries and creates a vibrant-sweet topping. While it sits, you’ll prepare the chicken, so don’t skip this step—it layers lovely flavor right from the start.

Step 2: Season Your Chicken Thoroughly

Pat your chicken dry—this is key for getting crispy skin. Rub garlic, chopped rosemary, paprika, salt, and pepper all over the chicken, making sure to gently loosen the skin and season underneath. I discovered this trick after a few attempts; it really makes the flavors pop and keeps the meat juicy and fragrant.

Step 3: Marinate Before Baking

In a big enough baking dish, whisk together olive oil, celery, onions, the remaining vinegar, and freshly squeezed lemon juice plus the lemon halves themselves. Nestle in the seasoned chicken and use your hands to mix it all so the flavors meld together. Just 15 minutes here does wonders to deepen the taste.

Step 4: Sear for Golden-Brown Perfection

Heat up a tablespoon of olive oil in a skillet over medium-high heat. Place chicken skin-side down, and resist the rush to move it—you want that golden crust to develop and release naturally after about 5 minutes. Flip to brown the other side for 3 minutes. Do this in batches if needed. Searing gives a savory crunch that’s so satisfying!

Step 5: Bake Topped with Sugared Cranberries

Then transfer your seared chicken back to the baking dish, spoon over the sugared cranberries and their juices, add in the broth or water, and pop it in a preheated 425°F oven. Bake for about 35 to 40 minutes until the chicken is cooked through and the sauce bubbles up—your kitchen will smell fantastic.

Step 6: Garnish and Serve

Right before serving, lay a few fresh rosemary sprigs on top to brighten the plate and aroma. Spoon the rich pan juices and softened vegetables over the chicken. Trust me, this finishing touch makes it feel just right.

How to Serve Cranberry Rosemary Baked Chicken Recipe

Garnishes

I often garnish with extra fresh rosemary sprigs for a punch of aroma and a lovely visual pop. Sometimes I add a few whole cranberries from the sauce on top for that festive look. It’s simple but makes the dish feel extra special when you have guests.

Side Dishes

This chicken pairs perfectly with buttery mashed potatoes or creamy polenta to soak up all those delicious pan juices. Roasted Brussels sprouts or steamed green beans add just the right fresh crunch to balance everything out.

Creative Ways to Present

For a fun holiday twist, I like to serve this chicken in a rustic cast-iron skillet right from oven to table, surrounded by fresh rosemary sprigs and lemon wedges. It’s casual yet elegant and always sparks conversation. You can even sprinkle some toasted pecans over the top for extra texture!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate within two hours of cooking. The chicken stays tender and juicy for 3-4 days. Keeping the sauce and chicken together really helps retain flavor and moisture.

Freezing

I’ve frozen this baked chicken in portions before, and it defrosts beautifully without losing its charm. Just freeze the meat and sauce in freezer-safe containers or bags, and thaw overnight in the fridge before reheating.

Reheating

Reheat gently in the oven at 325°F covered with foil to prevent drying out, about 15-20 minutes, or until warmed through. You can also reheat in a skillet over low heat with a splash of broth to keep things moist. I’ve found microwave reheating tends to dry out the skin, so I try to avoid that when possible.

FAQs

Final Thoughts

This Cranberry Rosemary Baked Chicken Recipe holds a special place in my kitchen because it’s simple enough to make any night, yet sophisticated enough to impress friends and family. Every time I serve it, I get the same delighted “wow” reactions, and it always brings warmth to the table. I really hope you’ll give it a try soon—you might just find a new favorite like I did!

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