Description
This Baked Cranberry Chicken with Rosemary is a flavorful and festive dish perfect for Thanksgiving dinner. Juicy bone-in, skin-on chicken pieces are seasoned with garlic, fresh rosemary, and paprika, then seared to a golden crisp before baking with a tangy, sweet cranberry sauce made from fresh cranberries, brown sugar, and white wine vinegar. Aromatic celery, onion, lemon juice, and chicken broth enrich the dish, creating a comforting and vibrant meal that is sure to impress your guests.
Ingredients
Scale
For the Sugared Cranberries
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
For the Chicken
- 6 bone-in skin-on chicken pieces (2 breasts and 4 thighs, about 2 1/4 pounds in 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
Vegetables and Liquids
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 1 lemon
- 1/2 cup chicken broth or water
- 2 tablespoons white wine vinegar (remaining after cranberries)
Instructions
- Make the sugared cranberries: In a small bowl, combine the fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar. Stir gently and set aside to soften while you prepare the chicken.
- Season the chicken: Pat the chicken pieces dry with paper towels. Rub minced garlic, fresh rosemary, sweet paprika, kosher salt, and black pepper on both sides of the chicken. Lift the skin and push some seasoning underneath to infuse flavor.
- Marinate the chicken: In a baking dish large enough to hold all chicken pieces, add 1/3 cup olive oil, chopped celery, chopped onion, remaining 2 tablespoons of white wine vinegar, and juice of one lemon. Add both juiced lemon halves to the dish. Place the seasoned chicken into the dish and use your hands to mix everything together, ensuring chicken is well coated. Let it marinate for about 15 minutes.
- Preheat the oven and prepare to sear: While marinating the chicken, preheat your oven to 425°F (220°C). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the chicken: Place chicken pieces skin-side down in the hot skillet and cook until the skin releases easily and turns golden brown, about 5 minutes. Flip the pieces and sear the other side for approximately 3 minutes. Do this in batches if needed to avoid overcrowding. Transfer each piece of seared chicken into the baking dish with the marinade and vegetables.
- Bake the chicken: Once all chicken pieces are seared and in the baking dish, spoon the sugared cranberries and their juices over the top. Pour in the chicken broth or water. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove from oven and garnish with fresh rosemary sprigs as desired. Serve hot, spooning the flavorful juices and cooked vegetables over the chicken.
Notes
- Use bone-in, skin-on chicken pieces for best flavor and moistness.
- Lifting the skin and seasoning underneath helps infuse deeper flavor into the meat.
- Use a meat thermometer to ensure chicken is cooked fully to a safe internal temperature of 165°F (74°C).
- If you prefer a thicker sauce, you can reduce the cooking liquid after baking on the stove.
- Fresh rosemary offers a more vibrant flavor, but dried rosemary can be used as a substitute.
- This dish pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
Nutrition
- Serving Size: 1 chicken piece with sauce and vegetables (~375g)
- Calories: 420
- Sugar: 12g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
