This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Diet: Gluten Free
Author: The Mediterranean Dish
3tablespoonswhite wine vinegar,divided
6bone-in skin on chicken pieces(I used 2 chicken breasts and 4 thighs, about 2 ¼ pounds in total)
1 ½tablespoonschopped fresh rosemary(or 1 ½ teaspoons dried rosemary), plus rosemary sprigs for garnish
Make the sugared cranberries. In a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. Set aside to soften while you prepare the chicken.
Season the chicken. Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch or two of salt and pepper. Make sure to lift the skin and push the seasoning underneath the skin.
Marinate the chicken. To a baking dish large enough to hold the chicken, add the olive oil, celery, onions, and remaining 2 tablespoons of the white wine vinegar. Slice the lemon in half and squeeze in the juice, then add both of the juiced lemon halves. Add the chicken and use your hands to work everything together. Set aside to marinate just for 15 minutes or so.
Get ready to cook. While your chicken marinates, preheat your oven to 425°F.
Sear the chicken. When your oven is hot and the chicken has marinated for at least 15 minutes, heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the chicken, skin side down, and cook until the skin releases from the pan and turns golden brown, about 5 minutes. Flip and brown on the other side, about 3 minutes more. Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
Bake. Top the chicken with the sugared cranberries and any accumulated juices, then pour in the broth or water. Bake until the chicken is cooked through, 35 to 40 minutes.
Serve. Garnish with a few rosemary sprigs, if you’d like, to dress it up a little before serving. Serve hot, spooning the juices and vegetables over top.
To use boneless, skinless chicken: I recommend chicken thighs. Begin by browning them for a couple minutes on each side. Adjust baking time; boneless thighs will take about 25 minutes to bake in the oven
Frozen cranberries option: I love the flavor of fresh cranberries, but feel free to use frozen if you have them on hand.