Description
This Baked Cranberry Chicken with Rosemary is a flavorful and hearty dish that combines juicy bone-in chicken with a tangy-sweet cranberry topping and aromatic rosemary. Perfect for a cozy dinner, it features a simple marinade, a quick sear for crispy skin, and baking to tender perfection.
Ingredients
Scale
Cranberry Sauce
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
Chicken and Marinade
- 6 bone-in skin on chicken pieces (about 2 1/4 pounds; 2 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
- Black pepper
- 1/3 cup extra virgin olive oil, plus more for searing
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 1 lemon
- 2 tablespoons white wine vinegar (remaining)
- 1/2 cup chicken broth or water
Instructions
- Make the sugared cranberries: In a small bowl, combine 2 cups fresh cranberries, 1/3 cup brown sugar, and 1 tablespoon white wine vinegar. Set aside to soften while preparing the chicken.
- Season the chicken: Pat chicken pieces dry. Rub both sides with 6-8 minced garlic cloves, 1 1/2 tablespoons chopped fresh rosemary, 1 teaspoon sweet paprika, and a good pinch or two of kosher salt and black pepper. Lift the skin and push seasoning underneath for extra flavor.
- Marinate the chicken: In a baking dish large enough to hold the chicken, add 1/3 cup extra virgin olive oil, chopped celery (3 stalks), chopped yellow onion (1 large), and the remaining 2 tablespoons white wine vinegar. Slice 1 lemon in half, squeeze in the juice, and add the juiced lemon halves to the dish. Add the seasoned chicken and use your hands to work everything together. Let marinate for 15 minutes.
- Preheat the oven: Heat your oven to 425°F while the chicken marinates.
- 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 skin releases easily from the pan, about 5 minutes. Flip and brown the other side, about 3 minutes. Work in batches to avoid overcrowding. Transfer seared chicken to the baking dish with marinade.
- Bake the chicken: Top chicken with the sugared cranberries and any accumulated juices. Pour in 1/2 cup chicken broth or water. Bake in preheated oven until chicken is cooked through, about 40 minutes.
- Serve: Garnish with fresh rosemary sprigs if desired. Serve hot, spooning the juices and vegetables over the chicken.
Notes
- For boneless, skinless chicken thighs, brown them a couple of minutes on each side and bake for about 25 minutes.
- Fresh cranberries provide the best flavor, but frozen cranberries can be used as a substitute.
- Ensure not to overcrowd the pan when searing chicken to get nicely browned skin.
- Use chicken broth for more flavor or water as a lighter option.
- Letting the seasoning go under the skin maximizes flavor infusion.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 430 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg
