Cranberry Rosemary Baked Chicken Recipe

If you’re on the hunt for a holiday-worthy dinner that’s both elegant and comforting, I absolutely have to share my secret weapon: the Cranberry Rosemary Baked Chicken Recipe. This dish is packed with bright, tangy cranberries and fragrant rosemary that blend with tender, juicy chicken to create something truly special. When I first tried this recipe, my family went crazy for it—it’s both festive and surprisingly simple to pull off, making it perfect for any special dinner or weeknight treat. Trust me, once you try this, it’ll become a staple in your kitchen too!

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Ingredients You’ll Need

These simple but fresh ingredients combine wonderfully to deliver that bright, herbaceous chicken you’ll crave. Just a quick shopping tip: pick the freshest cranberries you can find and fresh rosemary if possible—it really elevates the flavors.

• Fresh cranberries: Tart, colorful, and perfect to brighten the dish; fresh gives the best zing.
• Brown sugar: Adds a subtle sweetness that balances the cranberry tartness.
• White wine vinegar: Divided to build layers of tang and depth in marinade and sauce.
• Chicken pieces (bone-in, skin-on): Using thighs and breasts keeps things juicy, plus that crispy skin is unbeatable.
• Garlic cloves: Minced for that aromatic punch that makes your kitchen smell delightful.
• Fresh rosemary: Herbs make all the difference; fresh is my go-to, but dried works if you don’t have fresh.
• Sweet paprika: Adds a smoky-sweet warmth and beautiful color.
• Kosher salt & black pepper: Essential for seasoning; I always taste as I go.
• Extra virgin olive oil: A good-quality EVOO ties it all together and helps with searing.
• Celery stalks: Provide a subtle crunch and a fresh note in the roasting pan.
• Yellow onion: Adds sweetness that mellows during baking, complementing the cranberries perfectly.
• Lemon: Juice and halves add brightness and a touch of acidity to balance the dish.
• Chicken broth or water: Keeps the chicken moist while baking and builds a lovely pan sauce.

Variations

One of my favorite things about this Cranberry Rosemary Baked Chicken Recipe is how easy it is to make it your own. Whether you want to play with spices or make it allergy-friendly, I encourage you to experiment and find your perfect twist.

• Use dried cranberries: If fresh aren’t available, soak dried cranberries briefly in warm water for softness; it still tastes amazing.
• Swap chicken cuts: For a leaner meal, use skinless chicken breasts—but you’ll miss some of the crispy texture I adore.
• Add warming spices: Try a pinch of cinnamon or nutmeg in the cranberry mixture for a cozy fall vibe.
• Make it dairy-free: This recipe is naturally dairy-free, so it’s great if you have sensitivities or prefer to avoid butter.

How to Make Cranberry Rosemary Baked Chicken Recipe

Step 1: Make the Sugared Cranberries

This is where the magic begins—mix fresh cranberries with brown sugar and a splash of white wine vinegar. I like to let them soften while I prep the chicken, so the sugar starts to melt and the flavors marry beautifully. It gives a lovely sweet-tart pop later on that really wakes up your taste buds!

Step 2: Season the Chicken Thoroughly

Patting the chicken dry is key here. I learned the hard way that moist skin won’t crisp up properly. Mix your garlic, rosemary, paprika, salt, and pepper and rub it under the skin and all over. This gets that herbaceous flavor deep into the meat, not just on the surface. Trust me, it raises the whole dish.

Step 3: Marinate with Aromatics

In a big baking dish, toss olive oil, celery, onions, vinegar, and freshly squeezed lemon juice along with the hardened lemon halves (they add extra flavor as they roast). Nestle in your seasoned chicken and use your hands to get everything well-coated. Let it sit just 15 minutes—you’ll find it’s enough to infuse flavor without a long wait.

Step 4: Sear the Chicken for Crispy Skin

Get your oven heated to 425°F while you heat olive oil in a skillet. Sear the chicken skin side down until it releases easily and turns a gorgeous golden brown—about 5 minutes. Flip and cook the other side for 3 more minutes. Doing this in batches prevents overcrowding and keeps skin crispy. Add seared pieces back to the baking dish.

Step 5: Bake with Cranberries & Broth

Pour those sugary cranberries and their juices on top of the chicken, then add the chicken broth or water. Slide the dish into the oven and bake for 35–40 minutes until the chicken is cooked through and the sauce is bubbling gently. You’ll love how the cranberries soften and meld with the savory juices.

Step 6: Garnish and Serve

For a finishing touch, tuck in a few sprigs of fresh rosemary on top for color and aroma. Serve the chicken hot, spooning those delicious pan juices and soft veggies over the top to soak up every bit of flavor. I promise, everyone will be asking for seconds!

How to Serve Cranberry Rosemary Baked Chicken Recipe

Garnishes

I like to keep it simple with fresh rosemary sprigs—nothing beats the aroma they add just before serving. Sometimes I’ll sprinkle a little extra fresh cracked pepper or a tiny drizzle of good olive oil for shine and flavor boost. Feel free to add a few whole cranberries if you want that pop of color and tartness on the plate!

Side Dishes

For sides, I love pairing this baked chicken with creamy mashed potatoes or buttery roasted sweet potatoes because they soak up the juices perfectly. A simple green salad or sautéed green beans with garlic rounds out the meal with freshness and crunch. If it’s a holiday meal, I add a warm bread or stuffing on the side to complete the feast.

Creative Ways to Present

When I host holiday dinners, I sometimes serve the chicken on a large rustic wooden board surrounded by fresh rosemary and whole cranberries to wow guests visually. You can also plate the chicken atop a bed of wild rice mixed with toasted nuts and herbs for a colorful, textured presentation that impresses every time.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I found that packing the chicken with some of the juicy cranberries and pan sauce helps retain moisture and flavor. When you open it, it smells just as good as when freshly served!

Freezing

I’ve frozen this dish successfully, but I recommend freezing before adding the cranberry topping and broth. Wrap the seasoned, seared chicken tightly and freeze. When ready, thaw fully, then finish by adding cranberries and baking fresh for best texture and flavor.

Reheating

Reheat leftover chicken gently in a low oven (around 300°F) covered with foil to warm through without drying out. Once heated, you can briefly uncover to crisp the skin again. Microwave works too in a pinch, but the oven method keeps the best texture.

FAQs

Final Thoughts

This Cranberry Rosemary Baked Chicken Recipe has a soft spot in my heart because it brings such warmth and joy to the table. I remember the first time I made it for a family gathering and everyone kept reaching for the juicy chicken and bright, tangy sauce. It’s one of those recipes that looks like you spent hours fussing but actually comes together effortlessly—your secret weapon for an impressive meal. I hope you enjoy making (and eating!) it as much as I do, and I can’t wait to hear how it turns out for you.

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