Description
This Baked Cranberry Chicken with Rosemary is a festive and flavorful dish perfect for Thanksgiving dinner. Tender chicken pieces are marinated with garlic, rosemary, and lemon, seared to a golden crisp, then baked with a tangy-sweet cranberry topping that adds a beautiful pop of color and flavor. The addition of celery and onion in the baking dish infuses the chicken with savory aromatics, creating a deliciously balanced main course ideal for holiday gatherings.
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 (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 the chicken
- 3 celery stalks, chopped
- 1 large yellow onion, chopped
- 1 lemon
- 2 tablespoons white wine vinegar (remaining)
For Baking
- 1/2 cup chicken broth or water
Instructions
- 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 gently to coat and set aside to soften while you prepare the chicken.
- Season the chicken: Pat the chicken pieces dry with paper towels. Rub minced garlic, chopped rosemary, sweet paprika, kosher salt, and black pepper over both sides of the chicken pieces. Lift the skin carefully and push some of the seasoning mixture underneath for maximum flavor infusion.
- Marinate the chicken: In a large baking dish, add 1/3 cup extra virgin olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons white wine vinegar. Slice the lemon in half, squeeze the juice into the dish, and add both juiced lemon halves. Place the seasoned chicken pieces into the dish and use your hands to mix everything so the chicken is evenly coated. Marinate for about 15 minutes.
- Preheat the oven: While the chicken marinates, preheat your oven to 425°F (220°C).
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place chicken pieces skin-side down and cook without moving until the skin is golden brown and releases easily from the pan, about 5 minutes. Flip and brown the other side for about 3 minutes more. Sear in batches if needed to avoid overcrowding. Transfer the seared chicken to the baking dish as you finish each batch.
- Bake the chicken: Evenly distribute the sugared cranberries and any juices over the chicken in the baking dish. Pour in 1/2 cup 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 (75°C).
- Serve: Garnish the baked chicken with fresh rosemary sprigs to brighten presentation. Serve hot, spooning the cooking juices and softened vegetables over the chicken for a delicious, juicy meal.
Notes
- Use bone-in, skin-on chicken pieces for the best flavor and juiciness.
- Make sure to sear the chicken in batches to achieve a good golden crust.
- Adjust seasoning according to your taste preferences.
- Fresh rosemary is preferred, but dried rosemary works as a substitute.
- Use chicken broth for a richer flavor or water for a lighter taste in the baking liquid.
- If you want to prepare in advance, marinate the chicken overnight in the refrigerator for deeper flavor.
Nutrition
- Serving Size: 1 piece of chicken with cranberry topping
- Calories: 420
- Sugar: 10g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
