Description

This Baked Cranberry Chicken with Rosemary is a festive and flavorful dish perfect for a Thanksgiving dinner. Tender bone-in, skin-on chicken is seasoned with garlic, rosemary, and paprika, then seared to a crispy golden brown before baking with a luscious sugared cranberry topping and aromatic vegetables. The combination of tart cranberries, savory herbs, and lemon creates a delightful balance that elevates a classic roast chicken into an impressive holiday centerpiece.

Ingredients

Scale

For the Sugared Cranberries

2 cups fresh cranberries
1/3 cup brown sugar
1 tablespoon white wine vinegar

For the Chicken and Marinade

6 bone-in skin-on chicken pieces (2 chicken breasts and 4 thighs, about 2 1/4 pounds total)
6-8 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary), plus rosemary sprigs for garnish
1 teaspoon sweet paprika
Kosher salt, to taste
Black pepper, to taste
1/3 cup extra virgin olive oil, plus more for searing the chicken
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon
2 tablespoons white wine vinegar (remaining after cranberries)
1/2 cup chicken broth or water

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Instructions

Make the sugared cranberries: In a small bowl, combine the fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar. Stir well and set aside to allow the cranberries to soften and release their juices while preparing the rest of the dish.
Season the chicken: Pat the chicken pieces dry with paper towels. Rub both sides of each piece with the minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper. Gently lift the skin away from the meat and push the seasoning underneath the skin to infuse flavor deeply.
Marinate the chicken: In a baking dish large enough to hold all the chicken pieces, add 1/3 cup of extra virgin olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons of white wine vinegar. Slice the lemon in half and squeeze the juice into the dish, then add both juiced lemon halves. Place the seasoned chicken pieces into the dish and use your hands to mix everything gently. Let the chicken marinate for about 15 minutes.
Preheat the oven: While the chicken marinates, preheat your oven to 425°F (220°C) so it’s ready for baking after searing.
Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken pieces skin-side down, ensuring not to overcrowd the pan. Cook until the skin becomes golden brown and easily releases from the pan, about 5 minutes. Flip and brown the other side for about 3 minutes. Repeat in batches if necessary. Transfer each seared piece to the baking dish with the marinade.
Bake: Spoon the sugared cranberries and their juices evenly over the chicken pieces in the baking dish. Pour in 1/2 cup of chicken broth or water to provide moisture. Place the dish in the preheated oven and bake until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 35 to 40 minutes.
Serve: Remove from oven and garnish with fresh rosemary sprigs for an added festive touch. Serve the chicken hot, spooning the flavorful juices, cranberries, and cooked vegetables over the top for a delicious and visually pleasing presentation.

Notes

Ensure the chicken skin is dried well before seasoning to get a crispy sear.
Use bone-in skin-on chicken pieces for the best flavor and moisture retention.
If you do not have fresh rosemary, dried rosemary works well—use it sparingly as it is more concentrated.
Adjust the sweetness level of the sugared cranberries by adding more or less brown sugar according to taste.
Check the chicken’s internal temperature with a meat thermometer to ensure it is fully cooked.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 chicken piece with cranberry sauce and vegetables (approx. 375g)
Calories: 410
Sugar: 9g
Sodium: 420mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 38g
Cholesterol: 120mg