Description
This Baked Cranberry Chicken with Rosemary is a perfect Thanksgiving dinner centerpiece, featuring juicy bone-in chicken pieces marinated with fragrant garlic, rosemary, and paprika. The dish is topped with a tangy-sweet sugared cranberry mixture and slow-baked to tender perfection, delivering a beautiful balance of savory and tart flavors that make it festive and comforting.
Ingredients
Scale
For the Sugared Cranberries
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
For the Chicken 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
- 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 (juiced and halves reserved)
- 2 tablespoons white wine vinegar (remaining)
- 1/2 cup chicken broth or water
Instructions
- Make the sugared cranberries: In a small bowl, combine cranberries, brown sugar, and 1 tablespoon white wine vinegar. Stir gently and set aside to soften while preparing the chicken.
- Season the chicken: Pat chicken pieces dry. Rub both sides, lifting the skin gently to apply minced garlic, rosemary, paprika, salt, and pepper underneath the skin for maximum flavor absorption.
- Marinate the chicken: In a baking dish large enough for all pieces, combine olive oil, chopped celery, onion, remaining 2 tablespoons white wine vinegar, lemon juice, and lemon halves. Add chicken pieces and toss gently with your hands to coat. Let marinate for about 15 minutes.
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for baking.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook until golden brown and releases easily from the pan, about 5 minutes. Flip and brown the other side for 3 minutes. Work in batches to avoid crowding, transferring seared chicken into the baking dish as you go.
- Bake the chicken: Arrange sugared cranberries and any collected juices over the chicken in the baking dish. Pour in chicken broth or water. Bake in the preheated oven for 35 to 40 minutes until the chicken is cooked through and juices run clear.
- Serve: Garnish with rosemary sprigs if desired. Serve hot, spooning the flavorful juices and cooked vegetables over the chicken pieces.
Notes
- You can substitute dried rosemary if fresh is not available, using 1 1/2 teaspoons dried for 1 1/2 tablespoons fresh.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- For a deeper flavor, marinate the chicken for up to 2 hours if time allows.
- This recipe works well with bone-in thighs, drumsticks, or breasts, depending on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken piece with sauce and vegetables
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 105 mg
