There is nothing better in my book than a simple one-pan baked chicken. All the comfort with little work. And that’s what we have in today’s easy garlic rosemary chicken…except with an added festive twist using cranberries! This roasted chicken is both super tasty and show-stopping. Be sure to see the step-by-step photos below the recipe. Be sure to see the step-by-step tutorial below the recipe.
Every cook should have several chicken recipe in her arsenal. In fact, more than one rosemary chicken recipe is even better, right?!
Time for a confession. I was craving this easy rosemary roasted chicken and potato dinner, when I came up with today’s recipe. But upon examining a bag of cranberries that sat idly on my kitchen counter, I decided to take a more festive direction and create this garlic rosemary chicken with cranberries. So here we are!
VIDEO TUTORIALS
The flavor stars here are decidedly Mediterranean: garlic, rosemary, and citrus. First, lots of garlic and fresh rosemary and a little paprika make a simple rub for the chicken. Then, for just a few minute, the rosemary chicken sits in a marinade of citrus and olive oil with onions and celery.
As far as the role of the pretty cranberries goes, I did not even go to the length of making a cranberry chutney as I have for this lamb recipe. But to “break” the tartness of the cranberries, I mixed them with brown sugar and a hint of white wine vinegar.
Once baked with the rosemary chicken and everything else, the cranberries make an excellent, juicy, and even slightly sweet topping. Plus, festive!
Print
Garlic Rosemary Chicken with Cranberries
-
Prep Time: 15 mins -
Cook Time: 45 mins
-
Total Time: 1 hour
-
Yield: 6
Print Recipe
Pin RecipeIngredients
- 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
- 1 tsp sweet paprika
- 1/3 cup Private Reserve extra virgin olive oil
- 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
Instructions
- In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
- 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.
- 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.
- Preheat the oven to 425 degrees F.
- 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.
- Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan likethis one. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
- 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.
Step photos for this garlic rosemary chicken recipe:
Combine cranberries, sugar, and white wine vinegar. Set aside
Rub chicken pieces with garlic, rosemary, paprika, salt and pepper. Place in a bowl with marinade, onions and celery.
Brown the chicken on both sides (do not discard the onions and celery)
Arrange the chicken in a lightly oiled baking dish with the onions, celery, any marinade liquid. Add water or chicken broth and then the cranberries. If you have a few springs of rosemary left, you can throw them right in, if you like.
Bake in 425 degrees F heated oven for 35-40 minutes. Chicken should be fully cooked through (internal temp should be at least 165 degrees F).
Barbara says
Absolutely delicious, I served it with roasted Brussel sprouts & mashed potatoes.
★★★★★
Suzy Karadsheh says
That’s awesome, Barbara! I love the sides you added!
Daryl Brown says
I enjoyed this dish and found the cranberries refreshingly tart. It looked very festive too,
★★★★★
Suzy Karadsheh says
Thanks for giving it a try, Daryl!
loriann dyer says
Love this recipe, I highly recommend making it with large seedless grapes when Cranberries are not in season. Omit the sugar replace the vinegar with white wine.
Suzy Karadsheh says
Yes, if you are not using cranberries, you won’t need the sugar. The main reason for the brown sugar here is to tame the sourness of cranberries.
Ashley says
Do you think it could be prepared the night before then just baked on Christmas morning?
★★★★
Suzy Karadsheh says
Yes!that should work!
AshleyRutledge says
Making this for the second time! Any suggestions on side dishes?
★★★★★
Suzy Karadsheh says
Awesome, Ashley! How about Greek roasted potatoes? Heres a recipe we love: https://www.themediterraneandish.com/roasted-greek-potatoes/
loriann dyer says
Fresh green beans, a simple salted bean is perfect with the big flavors of the chicken.
★★★★★
Suzy Karadsheh says
Yes! Great suggestions, Loriann!
Ruth C.W. says
Delicious.?
Suzy Karadsheh says
Glad you liked it, Ruth!
Phronsie says
I love your recipes, so healthy! Just a request though; when specifying “One lemon” or “A large onion”, etc. In a recipe, varies greatly at the supermarket. Lemons can vary from very small to large ones and make an inpact on the recipes’ end result, as well as onions celery, etc. Could you possibly made the measurements in teaspoon, cup, or more exact?
I love your healthy recipes.
Suzy Karadsheh says
Thank you, Phoronsie! I appreciate your kind note and the feedback 🙂
Suzan Wilson says
Made this for a large group so used skin in/bone in light and dark pieces. Used more garlic, rosemary and left out the celery. Used 3 Meyer lemons with rinds. Marinated the crannberries for a couple of hours, stirring occassionally. Served with the Lenanese rice. Everybody raved.
★★★★★
Suzy Karadsheh says
That’s awesome, Suzan! Thanks so much for sharing!!!
Karen schneiider says
Loved it and so did my guests it was a great Christmas dish we served with oven roasted pop tatie so fresh carrots with a honey sauce and germ beans done in parmigiana cheese and bread crumbs he’s presentation and color so good leftovers even tasted better although not much left we used boneless breasts on the thicker side
Suzy Karadsheh says
Karen, thank you so much for taking the time to share! I am so glad you enjoyed it! Happy New Year!
Crystal says
Would it be possible to use this on a whole chicken?
Suzy Karadsheh says
Hi Crystal. Apologies, I just saw your comment…I am not able to get to each comment on the day it’s posted, sometimes. Yes, you can use whole chicken, although I would cut the chicken up into portions.
Amber says
Oh my goodness I made this for my in-laws for my first Christmas eve dinner that I have prepared and it was wonderful! Everyone loved it!
★★★★★
Suzy Karadsheh says
Amber, I am so so glad to hear it! Merry Christmas!
Antje says
Hello Suzy, I’m making this dish for Christmas Eve dinner. Is there a limit to how long I should marinate the chicken?
Suzy Karadsheh says
Hi there, Antje! Great question. As you can imagine, I was off on Christmas eve and Christmas day to be with my family. I am sorry I missed your question. You can marinate the chicken overnight.
Karen says
I am also cooking for dinner for a party of 20. Can you use a baking sheet instead?
Suzy Karadsheh says
Hi Karen! I am not sure why my answer hadn’t gone through before, but yes, you should be able to use whichever pan works for the amount of chicken you have. I hope you all enjoyed it.
Hunter says
This looks absolutely amazing ! Any suggestions if I was to make this in a slow cooker ?
Suzy Karadsheh says
Hi Hunter, I have not tried this in the slow-cooker but I imagine it’s possible. I’d say, still sear the chicken to brown the skins first before adding to the slow-cooker. And you may like to add a little more liquid. I’d do 5 hours on high or 8 hours on low. But again, I have not tried this particular recipe in a slow-cooker. Enjoy
Nora says
Can I prepare this the night before serving?
Suzy Karadsheh says
Sure, Nora. Cover well and store in the fridge. Take it out of the fridge a few minutes before reheating in the oven at 325 degrees F. I’d add a very little bit of liquid to the baking dish and cover with foil. Uncover and very briefly broil if you feel the skin has lost it’s crispiness.
Wendy says
Hi
I am making this tomorrow for Christmas dinner. Looks wonderful. However I do not have a cast iron skillet or baking pan. Can I substitute with what I do have?
Thanks!!
Wendy
Suzy Karadsheh says
Sure, Wendy! You can use whatever baking dish you have. Sear the chicken in a skillet and then transfer to the baking dish. Enjoy!
Peggy says
Could I make this ahead of time by doing all the steps except baking? Or, do you think it would get too dry?
Suzy Karadsheh says
Yes, Peggy. I think you can prepare it and refrigerate, tightly covered, then bake when you are ready.
Nadine says
Making this dish for Christmas and have 20 attending. Is it possible to make this in multiple foil pans vs cast iron?
Suzy Karadsheh says
I haven’t tried it, but I’m pretty sure it’s possible Nadine. Opt for heavier foil pans with the tall sides. Roasting time may differ, check by using a thermometer to determine doneness. Chicken’s internal temp needs to be at 165 degrees F +.
Mai says
This looks just amazing!!
I’d love to make it for Christmas but can I reheat this dish? Some of my guest are coming a bit later!
Thank you~~!
Suzy Karadsheh says
It is possible to reheat this chicken, maybe adding a little liquid to the pan. But for best results, I’d prepare everything, but would probably bake it last just before serving.
Carolyn says
Looks amazing! Can I used boneless chicken for this recipe?
Suzy Karadsheh says
Sure, Carolyn! You’ll adjust the cooking time accordingly 🙂
Eden says
Hi Suzy! Thank you for sharing the recipe, the dish looks really really deli! Any idea if it is possible to substitute fresh cranberries though? It’s not available over here in my country except frozen ones. ): Apples maybe?
Suzy Karadsheh says
Hi Eden! Oooh, I love the idea of apples instead. Try like a sour apple like Granny Smith, if available. Or any apples. You’ll cut back on the sugar here, apples aren’t tart like cranberries, so you won’t probably need as much sugar. XOXO
Elise Woodard says
I made this for Sunday supper thus evening and it was incredible and festive! I only made one substitution, I deglazed the pan I browned the chicken in, with white wine and poured that into the dish instead of broth. Served it with rice pilaf and artichokes. Mmmmmm
★★★★★
Suzy Karadsheh says
Elise, thank you so much for sharing! I love your idea of deglazing with white wine. Thanks so much.
Linda says
Would love to make this for Thanksgiving tomorrow, but I can’t find any chicken thighs or breast with bones in and skin on! Can you suggest a fix if I use deboned, and skinned chicken?
Suzy Karadsheh says
Hello, Linda. I am really sorry I was away over thanksgiving break and was not able to get to this question earlier. I hope it worked out for you. And yes, I do think you can use boneless chicken, but the cooking time will differ. And I would say, in that case, it may also help to cook down the cranberries first.
Becky says
Doing Whole30. Do you have to use the sugar with the cranberries?
Suzy Karadsheh says
Hi Becky, unfortunately, cranberries are way too tart without the sugar. Maybe another chicken recipe like this one: https://www.themediterraneandish.com/paprika-chicken-sheet-pan/ might be easier to adapt to your diet.
Stephanie says
This was delicious. I LOVE cranberries, and Mediterranean food, so I was very excited to come across this dish. I think next time I will add collard greens to cut the acid a bit more, and maybe some roasted potatoes, or the Lebanese rice. I did use chicken legs, as that was what I had in my fridge. Next time I will use thighs. This recipe will definitely be added to my arsenal. Thank you for sharing it!
★★★★★
Suzy Karadsheh says
Stephanie, thank you so much for your feedback! Yes, with the cranberries, it could also be acidic/tart. I like you suggestions!
Elaine says
Made this tonight. It was delicious. No substitutions. Too bad I can’t add photos. Beautiful dish
★★★★★
Suzy Karadsheh says
Elaine, thank you so much for sharing! I am so glad you enjoyed it. Happy New Year!
Erica says
I’m making this for my Christmas dinner Can’t wait to try it. What do you suggest as a vegetable or side dish?
Suzy Karadsheh says
Hi Ercia! Great question. I know I answered via e-mail, but for the benefit of others. I like to serve this chicken with Lebanese rice [http://www.themediterraneandish.com/lebanese-rice-with-vermicelli/], and/or Greek Potatoes [http://www.themediterraneandish.com/roasted-greek-potatoes/] and a simple steamed green beans or Brussels sprouts [http://www.themediterraneandish.com/olive-oil-fried-brussels-sprouts-recipe-onions-quick-polenta/] Enjoy!
Laurie Daiken says
Made this tonight, followed the recipe exactly adding baby Dutch potatoes into roast with the chicken and had steamed peas as a side. Wonderful! Tasted like I slaved hours and looked gorgeous. Adding it to my list for “company” dinner. Thank you!
Suzy Karadsheh says
That’s is wonderful, Laurie! I am so glad you enjoyed it.
Sue ingle says
It looks absolutely beautiful! I wanted to prepare in advance to be ready for a company dinner on a week night. Can I marinate this longer than 15 mins? Like over night?
Suzy Karadsheh says
Absolutely, Sue! It’ll be even better if marinated longer in a tight-lid container in the fridge. Take out a few minutes before you have to bake it. Enjoy!
Kevin | Keviniscooking says
This looks heavenly. So good and aren’t roasted cranberries the best? Cheers!
Suzy Karadsheh says
Thanks so much, Kevin! Roasted cranberries are great!
christine says
I love a one pot meal too but man this is a showstopper! Seriously, gorgeous!
Suzy Karadsheh says
Thank you! This is a favorite!
Amanda says
This is so festive and colorful…a true visual feast! I love that Iron oven pan. Any dish with chicken, rosemary, garlic cranberries and citrus just has to be good. I’m pinning this for a special meal. Do you think this would work with frozen cranberries?
Kristine says
Number one, this dish looks absolutely delicious and number two, it looks like the holidays in a casserole dish! Your photos are gorgeous!
Suzy Karadsheh says
Thanks much, Kristine! It’s meant to be a festive little number. Glad you liked it!
[email protected] says
Some of my best recipes come from ingredients I have on hand. The simple ones seem to turn out best. But anytime you combine garlic, rosemary, and citrus you know you have a winner. Great recipe.
Platter Talk says
Knock out colors and flavors in this chicken dish! Love the cranberry and garlic.
★★★★★
Mary says
I love cooking with cranberries! This looks wonderful!
Suzy Karadsheh says
Me too! Thanks, Mary!
carlos at Spoonabilities says
Suzy, This chicken looks so easy to make, beautiful contrast of colors and the chicken has a beautiful brown/tan color. Happy Friday!