Description

Baked Cranberry Chicken with Rosemary is a flavorful and comforting dish featuring tender bone-in, skin-on chicken pieces marinated in garlic, rosemary, and lemon, seared to golden perfection, then baked with a sweet and tangy cranberries and brown sugar mixture. This recipe blends savory herbs and tart cranberries for a festive, well-balanced meal perfect for family dinners or special occasions.

Ingredients

For the Sugared Cranberries

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

For the Chicken and Marinade

6 bone-in skin-on chicken pieces (about 2 1/4 pounds, 2 breasts and 4 thighs recommended)
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
3 tablespoons white vinegar (divided as 1 tbsp for cranberries, 2 tbsp for marinade)
1 lemon, halved and juiced
1/2 cup chicken broth or water

For Garnish

Rosemary sprigs

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Instructions

Make the sugared cranberries: In a small bowl, mix 2 cups of fresh cranberries with 1/3 cup brown sugar and 1 tablespoon white vinegar. Let this mixture sit to soften while you prepare the chicken.
Season the chicken: Pat the chicken pieces dry. Rub minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper on both sides of each piece, making sure to push the seasoning under the skin for maximum flavor.
Marinate the chicken: In a baking dish large enough to hold all chicken pieces, combine 1/3 cup extra virgin olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons white vinegar. Squeeze juice from the lemon halves into the dish, then add the juiced lemon halves themselves. Add the seasoned chicken, and gently mix everything with your hands to coat well. Let marinate for about 15 minutes.
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. Place the chicken pieces skin side down and cook until the skin is golden brown and releases easily from the pan, about 5 minutes. Flip and cook the other side for about 3 minutes. Work in batches if needed to avoid overcrowding. Once seared, transfer the chicken to the baking dish.
Bake: Spoon the sugared cranberries and any accumulated juices over the chicken in the baking dish. Pour in 1/2 cup chicken broth or water around the chicken. Bake in the preheated oven for 35 to 40 minutes, or until the chicken is fully cooked and juices run clear (internal temperature 165°F or 74°C).
Serve: Garnish with fresh rosemary sprigs. Serve hot, spooning the pan juices and vegetables over the chicken for a delicious, aromatic meal.

Notes

The recipe uses bone-in, skin-on chicken pieces for best flavor and moisture.
Marinating for only 15 minutes is sufficient to infuse flavor, but longer marinating (up to 2 hours) is also possible for deeper taste.
For a milder tartness, reduce the amount of vinegar slightly in the cranberry and marinade mixtures.
Use fresh cranberries for the best texture and flavor; frozen can be substituted but may yield a softer cranberry topping.
Leftover chicken can be refrigerated for up to 3 days and reheated gently to preserve moisture.