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Baked Cranberry Chicken with Rosemary Recipe

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4.4 from 11 reviews

This Baked Cranberry Chicken with Rosemary combines the tartness of fresh cranberries with aromatic rosemary and garlic for a flavorful and comforting meal. The chicken is first marinated, seared to lock in juices, then baked alongside a sweet-tangy cranberry sauce and fresh vegetables, creating a well-balanced dish perfect for a family dinner or special occasion.

Ingredients

Chicken and Marinade

  • 6 bone-in skin-on chicken pieces (about 2 1/4 pounds; 2 breasts and 4 thighs)
  • 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
  • 3 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 3 tablespoons white wine vinegar (divided)
  • 1 lemon (halved, juiced and halves reserved)

Cranberry Sauce

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

Additional

  • 1/2 cup chicken broth or water

Instructions

  1. Make the sugared cranberries: In a small bowl, combine 2 cups fresh cranberries, 1/3 cup brown sugar, and 1 tablespoon white wine vinegar. Stir well and set aside to soften while preparing the chicken.
  2. Season the chicken: Pat chicken pieces dry. Rub both sides with minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper. Carefully lift the skin and push some seasoning underneath to maximize flavor.
  3. Marinate the chicken: In a large baking dish, add 1/3 cup extra virgin olive oil, chopped celery, chopped onion, and remaining 2 tablespoons white wine vinegar. Squeeze juice from both lemon halves into the dish, then add the juiced lemon halves. Add the seasoned chicken and toss gently with hands to combine. Let it marinate for approximately 15 minutes.
  4. Preheat the oven: While marinating, preheat your oven to 425°F (220°C).
  5. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken skin side down and cook until skin is golden brown and releases easily from the pan, about 5 minutes. Flip and brown the other side for about 3 minutes. Do this in batches to prevent overcrowding. Transfer the seared chicken to the baking dish with the vegetables.
  6. Bake the chicken: Top the chicken in the baking dish with the sugared cranberries and any juices from the bowl. Pour 1/2 cup chicken broth or water into the dish. Bake in the preheated oven for 35 to 40 minutes, or until the chicken is fully cooked and juices run clear.
  7. Serve: Garnish with fresh rosemary sprigs if desired. Serve hot, spooning the juices and cooked vegetables over the chicken for a flavorful presentation.

Notes

  • Use bone-in, skin-on chicken pieces for the best flavor and texture.
  • Adjust brown sugar quantity in the cranberry sauce if you prefer it more or less sweet.
  • Make sure not to overcrowd the skillet when searing chicken to ensure a nice golden crust.
  • Check chicken internal temperature with a meat thermometer to ensure it reaches 165°F for safety.
  • Leftovers can be refrigerated in an airtight container and reheated within 2 days.
  • For a gluten-free meal, ensure the chicken broth used is gluten-free.

Find it online: https://cozyplatter.com/baked-cranberry-chicken-with-rosemary-recipe/