Baked Cranberry Chicken with Rosemary

This easy baked cranberry chicken recipe with rosemary is your ticket to a comforting, show-stopping dinner! You’ll love the bold flavors from fresh minced garlic, rosemary, and citrus. Fresh cranberries make a festive, luscious and juicy topping.

Read on for my step-by-step tutorial and suggestions for what to serve along this amazing chicken! 

It’s hard to go wrong with a comforting baked chicken dinner, but if you’re looking to kick things up a few notches, especially during the holidays, this cranberry chicken will bring the wow factor!

This recipe kinda happened without much planning, which I love! I got in my kitchen with the thought of making this  rosemary chicken and veggies for dinner.  Then, I noticed a bag of fresh cranberries sitting idly on my kitchen counter, so I decided to take a more festive direction and create this cranberry chicken.

This holiday-worth chicken dinner is as tasty as it is beautiful! And it’s fairly simple to put together. Let me tell you more about it…

Baked Cranberry Chicken

The flavor stars in this baked cranberry chicken are decidedly Mediterranean: garlic, rosemary, and citrus, complimented by fresh cranberries. Here’s how we go about building flavor:

First, lots of fresh garlic, rosemary, and a little paprika make a simple rub for the chicken.  Then, for just a few minute, the seasoned chicken sits in a marinade of citrus and extra virgin olive oil with onions and celery.

As far as the pretty fresh cranberries go. To break their tartness, I mixed the cranberries with brown sugar and a hint of white wine vinegar and let them marinate for a bit.  The sugar helps the cranberries release their natural sweetness.

Many readers have asked if they can substitute white wine vinegar with other vinegar or with actual wine. Both substitutes work really well. If you are using a white wine, a fruity choice like chardonnay, Riesling, or even a dessert wine would pair well.

Once baked, the cranberries make a luscious, juicy, slightly sweet topping for the chicken. The perfect festive touch for the holidays!

How to Prepare Fresh Cranberries for this Recipe? 

Fresh cranberries are ideal for this recipe. Here in the USA, fresh cranberries are typically available around the holidays; I usually find them in the grocery stores in the fall and through December.

Readers often ask how to pick the perfect cranberries in the store. Choose ones that look plump and have a rich, dark color to them. They should also be firm to the touch.  Throw out any berries that look shriveled or rotten with brown spots. And by the way, quality fresh cranberries will keep well in the fridge in a tight zip-top bag for up to 2 months

Cranberries are super easy to prepare for cooking. First, be sure to give them a good rinse in water to clean them off and remove any stems that might be still attached. Pat them dry with a kitchen towel before using in this recipe.  From there, to help with the extra tartness of fresh cranberries, I like to toss them in a bit of brown sugar with some white wine vinegar before baking with the chicken.

How to Make this Cranberry Chicken: Step-by-Step

Can I use Frozen Cranberries Instead? 

If you can’t find fresh cranberries near you, frozen cranberries will also work in this baked cranberry chicken recipe. To prepare them, make sure to thaw them out ahead of time and be sure to drain them very well. You will not need to use white wine vinegar with frozen cranberries, but do toss them in some brown sugar still before using in this recipe.

Can I use boneless chicken to make this Cranberry Chicken?

For those who much prefer using boneless chicken, you absolutely can. Christopher, one of our readers tried it with boneless chicken. Here is what he recommends: bake 26 minutes in the oven after browning the chicken pieces for more like 3 1/2 minutes on each side.

What to Serve with this Cranberry Chicken?

If you’re using this cranberry chicken as the centerpiece for a special holiday dinner, there are many sides and salads that can go along with it. I’ll share a few favorites:

Sides: Greek potatoes; Lebanese Rice; Fried Brussels Sprouts; Herbed Potatoes

Salads: Shaved Brussels Sprouts Salad; Mediterranean Orange Salad; Tabouli; Greek Salad

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Garlic Rosemary Chicken with Cranberries

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★★★★★

4.9 from 37 reviews

• Author: The Mediterranean Dish
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 1x

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Description

This easy baked cranberry chicken recipe with rosemary is your ticket to a comforting, show-stopping dinner! You’ll love the bold flavors from fresh minced garlic, rosemary, and citrus. Fresh cranberries make a festive, luscious and juicy topping.

Be sure to review my tips and the step-by-step tutorial in the post above. 

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Scale 1x2x3x

Ingredients

• 2 cups fresh cranberries
• 1/3 cup brown sugar
• 2–3 tbsp white wine vinegar, more for later
• 6 pieces bone-in, skin on chicken (I used 2 chicken breasts and 4 thighs)
• 6–8 garlic cloves, minced
• Salt and pepper
• 1 1/2 tbsp chopped fresh rosemary (or 1 1/2 tsp dry rosemary)
• 1 tsp sweet paprika
• 1/3 cup Extra virgin olive oil ( I used Private Reserve Greek EVOO)
• 1 lemon, juice of (do not discard used lemon halves)
• 1 large yellow onion, chopped
• 3 celery stalks, chopped
• 1/2 cup chicken broth or water
• More fresh rosemary for garnish

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Instructions

1. In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
2. Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
3. In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
4. Preheat the oven to 425 degrees F.
5. Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
6. Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
7. Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

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Notes

• Cook’s Tip: For those who much prefer using boneless chicken, you absolutely can. Christopher, one of our readers tried this with boneless chicken. Here is what he recommends: bake 26 minutes in the oven after browning the chicken pieces for more like 3 1/2 minutes on each side.
• Visit Our Online Shop to browse our collection of extra virgin olive oils and all-natural and organic spices including paprika and rosemary.

• Category: Entree
• Method: Baked
• Cuisine: Mediterranean

Keywords: Cranberry Chicken, Chicken with Cranberries, Baked Cranberry Chicken

* This post first appeared on The Mediterranean Dish in 2016 and has been recently updated with new information for readers’ benefit.