Cranberry Rosemary Baked Chicken Recipe

If you’re looking for a dish that brings a festive pop of flavor to your dinner table, you’re in for a treat with this Cranberry Rosemary Baked Chicken Recipe. I absolutely love how the tart cranberries and fragrant rosemary complement the juicy baked chicken, making each bite both comforting and a little exciting. Whether you’re cooking for a holiday gathering or just spicing up a weeknight meal, I promise this is one recipe you’ll want to keep coming back to.

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Ingredients You’ll Need

The ingredients in this Cranberry Rosemary Baked Chicken Recipe meld so perfectly together. You get sweet, tart, savory, and herbal notes that just sing on your palate. Grab fresh cranberries for that vibrant tang and fresh rosemary if you can—trust me, it makes all the difference!

• Fresh cranberries: Look for bright, firm berries—avoid ones that look shriveled since freshness impacts tartness.
• Brown sugar: Adds a gentle sweetness to balance the tart cranberries.
• White wine vinegar: Gives a mild acidity to lift flavors without overpowering.
• Bone-in, skin-on chicken pieces: Skin-on ensures crispy golden skin, and bone-in keeps chicken juicy during baking.
• Garlic cloves: Minced garlic infuses the meat with savory depth.
• Fresh rosemary: The herb’s piney, woodsy aroma is key here; fresh is best but dried works too.
• Sweet paprika: Adds subtle warmth and a hint of smoky color.
• Kosher salt and black pepper: Essential seasonings to bring all flavors to life.
• Extra virgin olive oil: Used both for searing and marinating for richness.
• Celery stalks: Adds a mild crunch and aromatic base in the baking dish.
• Yellow onion: Caramelizes during baking, enhancing the dish’s sweetness.
• Lemon: Its juice brightens up the marinade and adds freshness.
• Chicken broth or water: Keeps the chicken moist while baking and blends with the cranberry sauce.

Variations

I always think a recipe’s fun when you can make it your own, and with this Cranberry Rosemary Baked Chicken Recipe, you’ve got options! I like to tweak it here and there depending on the season or what we’re in the mood for.

• Swap the herbs: I’ve tried thyme instead of rosemary and loved the subtle earthiness it adds.
• Make it dairy-free: This recipe is naturally free of dairy, which is great if you’re avoiding it.
• Add warm spices: In colder months, a pinch of cinnamon or nutmeg in the cranberry mix gives a cozy holiday vibe.
• Use chicken thighs only: For juicy meat that’s super forgiving if you can’t watch the oven closely.

How to Make Cranberry Rosemary Baked Chicken Recipe

Step 1: Soften Sweetened Cranberries

Start by combining fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar in a bowl. This lets the cranberries soften and the sugar start melting, creating a bright, luscious topping for your chicken. I like to set this aside while preparing everything else—it’s a little trick I discovered that saves time and boosts flavor.

Step 2: Season Your Chicken Like a Pro

Pat your chicken pieces dry with paper towels—this is super important because dry skin will crisp up better. Then, rub the chicken thoroughly with minced garlic, fresh rosemary, sweet paprika, and plenty of salt and pepper. Be sure to gently lift the skin and push some seasoning underneath. This step seals in flavor where it counts, trust me.

Step 3: Marinate for Maximum Flavor

In a baking dish, mix olive oil, chopped celery, onion, remaining vinegar, lemon juice, and the juiced lemon halves. Add the chicken pieces and toss so everything is coated. This little marinade doesn’t require hours—just 15 minutes helps the flavors start marrying beautifully.

Step 4: Sear for Crispy Skin

Heat olive oil in a skillet and place chicken skin-side down. Cook until the skin releases easily and is golden brown—about 5 minutes. Flip and brown the other side for 3 minutes. Doing this step in batches avoids overcrowding and ensures each piece gets crispy skin. I promise, this searing step is key for that crave-worthy texture.

Step 5: Bake with Sugared Cranberries and Broth

Arrange your seared chicken back in the baking dish, spoon the sugared cranberries and their juices over the top, and pour in chicken broth. Bake at 425°F for 35 to 40 minutes until the chicken is cooked through and juicy. I always check for juices running clear and an internal temperature of 165°F—safety first but no one likes dry chicken!

Step 6: Garnish and Serve

Before serving, I like to throw a few fresh rosemary sprigs on top—it looks pretty and amps up the aroma. Serve hot, spooning the pan juices and softened vegetables over the chicken for an elegant plate that tastes like home.

How to Serve Cranberry Rosemary Baked Chicken Recipe

Garnishes

I love garnishing this chicken with fresh rosemary sprigs because they not only look beautiful but add a lovely piney aroma that enhances the experience right before you dig in. Sometimes, I’ll sprinkle a few extra fresh cranberries scattered on the plate for a pop of color and festive flair.

Side Dishes

This baked chicken pairs wonderfully with creamy mashed potatoes or a simple wild rice pilaf to soak up the juices. Roasted root vegetables or a crisp green salad are also great for balancing the richness and adding texture. When it’s holiday season, I often add buttery dinner rolls to complete the feast.

Creative Ways to Present

For special occasions, I arrange the chicken and vegetables on a large wooden platter and spoon over the cranberry sauce, then garnish with rosemary and lemon slices. It instantly elevates the presentation and gets everyone excited to dig in. You can also serve individual portions with a sprig of rosemary on top for a restaurant-style touch at home.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store any leftover chicken along with the cranberry sauce and veggies in an airtight container in the fridge. It keeps wonderfully for up to 3 days. I find that the flavors actually deepen overnight, so leftovers can be even better the next day!

Freezing

I’ve frozen this Cranberry Rosemary Baked Chicken Recipe successfully by portioning chicken and sauce separately in freezer-safe containers. Just thaw overnight in the fridge before reheating. The texture stays good and flavors still shine through after freezing, making it an easy make-ahead meal.

Reheating

To reheat, I pop the chicken and sauce in a preheated oven at 350°F for about 20 minutes, covered with foil to prevent drying out. You can also gently warm in a skillet on the stove, spooning the juices over the chicken to keep it moist. Avoid microwaving if you want to keep that crispy skin intact.

FAQs

Final Thoughts

This Cranberry Rosemary Baked Chicken Recipe holds a special place in my kitchen because it manages to be both elegant and easy, perfect for making a regular day feel festive. I love how it fills the house with warm, inviting aromas and how the combination of flavors never fails to impress my family. Seriously, if you want a comforting yet distinctive meal that’s surprisingly simple, give this one a try—you’ll be so glad you did.

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