Cranberry Rosemary Baked Chicken Recipe

I’m so excited to share this Cranberry Rosemary Baked Chicken Recipe with you! It’s one of those dishes that feels fancy but is actually straightforward to pull off. When I first tried this, I couldn’t believe how perfectly the tartness of the cranberries danced with fragrant rosemary and garlicky chicken. It’s become my go-to for holiday dinners and anytime I want something cozy yet a little special. You’ll find that the sweet-tart cranberry sauce and the savory, golden chicken make a harmony that’s downright irresistible.

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Ingredients You’ll Need

The magic of this Cranberry Rosemary Baked Chicken Recipe is in how the fresh ingredients complement each other — fresh cranberries bring bright tartness, rosemary adds an earthy herb aroma, and garlic amps up the flavor. Be sure to pick fresh rosemary if you can; it makes a real difference.

• Fresh cranberries: Fresh is best here to get that bright, tart pop; frozen won’t quite have the same zing.
• Brown sugar: Balances the tartness of the cranberries with a lovely caramelized sweetness.
• White wine vinegar: Adds acidity to highlight flavors but isn’t overpowering.
• Bone-in, skin-on chicken pieces: I love using thighs and breasts to get juicy, tender meat with crispy skin.
• Garlic cloves: Minced fresh garlic gives a wonderful backbone flavor.
• Fresh rosemary: Chopped rosemary releases its essential oils for that fragrant, piney aroma.
• Sweet paprika: Gives a gentle smoky sweetness and beautiful color.
• Kosher salt & black pepper: Essential for seasoning — don’t skimp!
• Extra virgin olive oil: For marinating and searing; it helps crisp up the chicken skin nicely.
• Celery stalks: Adds subtle crunch and depth layered under the chicken.
• Yellow onion: Caramelizes lovely during baking, soaking up flavors.
• Lemon: Both juice and juiced halves add fresh brightness and help tenderize the meat.
• Chicken broth or water: Keeps the chicken moist during baking without weighing down the flavors.

Variations

I love that this Cranberry Rosemary Baked Chicken Recipe is a bit of a canvas—you can easily tweak it based on what you love or what’s in season. Feel free to experiment with different herbs or sides. Here’s how I like to mix it up sometimes.

• Use dried rosemary: If you only have dried on hand, it still works great, just use less and crush it between your fingers to release more aroma.
• Substitute balsamic vinegar: I’ve swapped white wine vinegar for balsamic for a richer, deeper flavor with a hint of sweetness that goes well with cranberries.
• Make it spicier: Add a pinch of red pepper flakes or cayenne to the marinade for a mild kick that contrasts nicely with the sweetness.
• Go gluten-free: This recipe is naturally gluten-free, just watch out if you use broth—verify it’s gluten-free.

How to Make Cranberry Rosemary Baked Chicken Recipe

Step 1: Make the Sugared Cranberries

Start by combining fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar in a small bowl. Let this mixture sit while you prepare the chicken—it softens slightly, sweetening those sharp cranberries just enough to balance their brightness. I like doing this first because it gives the flavors time to mingle and really shine when baked on top of the chicken.

Step 2: Season Your Chicken with Love

Dry your chicken pieces with paper towels—this step is important to achieve crisp skin. Rub minced garlic, chopped rosemary, paprika, salt, and pepper onto both sides of each piece. Don’t forget to gently lift the skin and push the seasoning underneath; that’s where the flavor really soaks in while cooking. This little trick transformed my chicken game—juicy and flavorful right to the bone.

Step 3: Marinate and Prep Your Baking Dish

In your baking dish, combine olive oil, chopped celery, onions, and the remaining vinegar. Squeeze the juice from the lemon halves into this mixture, then toss in the used lemon halves too—they add now subtle, aromatic depth. Place your seasoned chicken on top and use your hands to coat everything evenly. Let it marinate for about 15 minutes while your oven warms up—this quick soak really perks up the flavors.

Step 4: Sear the Chicken for Crispy Skin

Heat olive oil in a skillet over medium-high heat. Add chicken skin-side down and let it cook without moving until the skin crisps and releases easily, about five minutes. Flip and sear the other side for another three minutes. Do this in batches if you need, so you don’t crowd the pan and steam the chicken. Adding the seared chicken back to the baking dish locks in all those savory juices—trust me, this step makes a world of difference.

Step 5: Top, Bake, and Enjoy

Spoon the sugared cranberries evenly over the chicken pieces, including the juices from the bowl. Pour in chicken broth or water around the sides to keep everything moist during baking. Slide it into your preheated 425°F oven for 35 to 40 minutes until the chicken is cooked through—juices run clear and internal temp hits 165°F if you’re checking. The combined aromas of rosemary, lemon, and cranberries baking into the chicken fill the house with the coziest smells.

Pro Tips for Making Cranberry Rosemary Baked Chicken Recipe

How to Serve Cranberry Rosemary Baked Chicken Recipe

Garnishes

I like to toss a few fresh rosemary sprigs on top right before serving — it adds a pop of green color and a fresh aroma that guests always ask about. Sometimes I also grate a little lemon zest over the top to brighten things up visually and flavor-wise. It’s a simple touch but makes the plate look like you really cared.

Side Dishes

This baked chicken shines alongside creamy mashed potatoes or buttery polenta. Roasted root veggies like carrots and parsnips are another favorite because their natural sweetness plays well with the cranberries. For something lighter, a crisp green salad with a lemon vinaigrette keeps things fresh and balanced.

Creative Ways to Present

For special occasions, I’ve arranged the chicken on a large platter, spooned the cranberry sauce and veggies over top, and surrounded everything with lemon slices and rosemary sprigs. It looks gorgeous and invites everyone to dig in family-style. You could even serve individual portions with a small rosemary sprig and a tiny scoop of cranberries on the side for a pretty, restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and cranberry sauce together in an airtight container in the fridge, and it holds up well for about three days. The flavors even deepen as it sits! Just reheat gently to avoid drying out the chicken.

Freezing

This recipe freezes beautifully—I usually freeze cooked chicken pieces with the cranberry sauce separate in freezer-safe containers. When thawed overnight in the fridge, it retains most of that fresh-baked flavor and succulence.

Reheating

To reheat, I recommend warming the chicken covered in a 325°F oven until heated through to keep it juicy. Then add the cranberry topping toward the end so it warms without drying out. Microwaving works too but can make skin less crispy.

FAQs

Final Thoughts

This Cranberry Rosemary Baked Chicken Recipe is one of those dishes I keep coming back to whenever I want both comfort and a little wow-factor on the plate. It’s cozy, vibrant, and surprisingly easy, so you can feel proud serving it any day of the week, not just holidays. Give it a try—I promise you’ll love how the flavors come together in that tender, juicy chicken balanced with the sweet-tart cranberries and fragrant rosemary. If you try it, let me know—I’d love to hear your twists and favorite sides!

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