Name: Baked Cranberry Chicken with Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups fresh cranberries; 1/3 cup brown sugar; 1 tablespoon white wine vinegar; 6 bone-in skin on chicken pieces (about 2 1/4 pounds; 2 chicken breasts and 4 thighs); 6-8 garlic cloves, minced; 1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary); 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; 1 lemon; 2 tablespoons white wine vinegar (remaining after cranberries); 1/2 cup chicken broth or water

Jump to Recipe· 4.8 from 8 reviews

If you’re looking for a cozy yet vibrant dinner that’s bursting with flavor, you’ve got to try my Baked Cranberry Chicken with Rosemary Recipe. It’s one of those dishes that feels fancy but is honestly so simple to pull together. The tangy cranberries paired with fragrant rosemary and garlic create this beautiful balance that I think you’re going to love. Plus, the chicken comes out perfectly juicy every time — trust me, it’s a fan-freaking-tastic recipe you’ll want on repeat.

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Why This Recipe Works

Flavor Harmony: The natural tartness of fresh cranberries perfectly balances the earthy rosemary and sweet brown sugar.
Juicy, Tender Chicken: Marinating the chicken with lemon, garlic, and vinegar helps keep every bite moist and flavorful.
Easy Prep and Bake: A quick sear locks in juices before baking, turning a simple recipe into a restaurant-worthy dish.
Make-Ahead Friendly: You can prep the cranberry sauce and chicken in advance to save time on busy evenings.

Baked Cranberry Chicken with Rosemary,cranberry chicken recipe,rosemary chicken dish,easy holiday chicken,juicy baked chicken with cranberries - A black baking tray filled with six pieces of cooked chicken thighs, showing a golden brown crispy skin with darker charred spots. Around the chicken are bright red whole and halved cranberries scattered evenly. There are several slices of cooked lemon placed under and between the chicken pieces, showing a soft yellow color. Sprigs of fresh green rosemary are placed on top and around the chicken, adding texture. The tray is placed on a white marbled surface with a silver spoon to the side, and extra cranberries and rosemary sprigs scattered around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Baked Cranberry Chicken with Rosemary Recipe combines seasonal ingredients that complement each other beautifully. Fresh cranberries and rosemary bring that wonderful seasonal touch, while garlic and lemon brighten everything up. Picking quality produce and fresh herbs really makes a difference here, so keep that in mind during your grocery run.

Fresh cranberries: Their tartness brightens the dish and contrasts the savory chicken perfectly.
Brown sugar: Adds just the right amount of sweetness to balance the tart cranberries.
White wine vinegar: Enhances flavor depth and tenderizes the chicken subtly.
Bone-in skin-on chicken pieces: Chicken with skin and bones retains moisture and adds richness to the dish.
Garlic cloves: Infuse the chicken with warmth and savory aroma.
Fresh rosemary: The woodsy fragrance pairs marvelously with chicken and cranberries.
Sweet paprika: Adds mild smokiness and beautiful color to the chicken skin.
Kosher salt: Necessary for seasoning and enhancing all the flavors.
Black pepper: Gives a subtle heat that balances the sweet and tart.
Extra virgin olive oil: For searing the chicken and roasting the veggies smoothly.
Celery stalks: Add a gentle aromatic crunch and body to the roasted vegetables.
Yellow onion: Offers sweetness and depth as it roasts alongside the chicken.
Lemon: Brightens and lifts the overall flavor with fresh citrus zing.
Chicken broth or water: Keeps the chicken moist as it bakes and helps meld the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Baked Cranberry Chicken with Rosemary Recipe invites you to make it your own. Whether you want to swap in boneless chicken, adjust the herbs, or tweak the sweetness level, it’s a wonderfully forgiving recipe that rewards your personal touch.

Variation: Sometimes, I use boneless chicken thighs when I want dinner on the table a bit faster, and it still comes out tender and delicious.
Seasonal twist: Substituting cranberries for pomegranate seeds in winter or fresh berries in summer keeps things fresh and fun.
Diet-friendly: For a low-sugar version, you can reduce or swap the brown sugar for maple syrup or honey.

Step-by-Step: How I Make Baked Cranberry Chicken with Rosemary Recipe

Step 1: Prepare That Cranberry Goodness

First, mix your fresh cranberries with the brown sugar and one tablespoon of white wine vinegar in a small bowl. Let this sit while you prep the chicken — this little rest softens the berries and brings out their natural sweetness, creating a perfect tangy topping that’ll bake right on your chicken.

Step 2: Season Every Inch of That Chicken

Pat the chicken dry—it’s key for getting that lovely golden sear. Then rub the minced garlic, rosemary, paprika, salt, and pepper all over each piece. Don’t forget to gently lift the skin and get some seasoning underneath — that’s where the magic happens for juicy, flavorful bites. I always find that little step makes a huge difference!

Step 3: Marinate for a Quick Flavor Boost

In your baking dish, toss olive oil, chopped celery, onions, the remaining vinegar, lemon juice, and even the squeezed lemon halves. Add the chicken and give everything a good mix with your hands so those flavors start getting cozy right away. About 15 minutes of marinating is all you need to amp up the taste without any hassle.

Step 4: Sear to Golden Perfection

While your oven preheats to 425°F, heat a splash of olive oil in a skillet over medium-high. Lay the chicken skin side down and let it brown without moving it for about 5 minutes until that skin crisps and naturally releases from the pan. Flip and brown the other side for about 3 minutes. Do this in batches if needed. This step seals in juices and creates that heavenly crispy skin everyone loves.

Step 5: Time to Bake with Cranberries

Transfer the seared chicken to your baking dish, spoon the sugared cranberries and their syrupy juices on top, then pour in the chicken broth. Slide the dish into the oven and bake for 35 to 40 minutes, until the chicken is cooked through. The cranberries will soften nicely, and the whole dish bakes into a beautifully fragrant, juicy meal.

Step 6: Garnish and Serve

Once done, sprinkle a few fresh rosemary sprigs on top to make it pop visually and add an extra aroma boost. Serve the chicken hot with spoonfuls of the juicy veggies and cranberry sauce — this is one dish where everyone at the table will ask for seconds!

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Tips from My Kitchen

Use Room Temperature Chicken: I always let my chicken sit out for about 15 minutes before seasoning and cooking to ensure even cooking.
Don’t Skip the Sear: It helps lock in moisture and adds that irresistible golden crust — trust me, it’s worth the extra step.
Fresh Rosemary is King: While dried rosemary works, fresh gives a brighter, more vibrant flavor that really elevates the dish.
Watch Your Oven Times: Oven temps vary, so test chicken doneness with a thermometer (165°F) to avoid overcooking.

How to Serve Baked Cranberry Chicken with Rosemary Recipe

Garnishes

I love to finish this dish with fresh rosemary sprigs for aroma and a pop of color. Sometimes I’ll add a few lemon zest curls on top — it adds a lively brightness right before serving and really lifts those cozy flavors.

Side Dishes

This chicken pairs wonderfully with simple roasted potatoes or a creamy mashed cauliflower for a lighter touch. For greens, garlicky sautéed spinach or a crisp kale salad with lemon vinaigrette balance the meal beautifully. I also love serving it with warm crusty bread to soak up all those delicious juices.

Creative Ways to Present

For holiday dinners or special occasions, I’ve plated this recipe on a rustic wooden board surrounded by fresh rosemary sprigs and lemon slices. You can also bake whole lemon halves alongside the chicken to serve as edible garnishes that guests can squeeze over their portions — it’s simple but adds such a charming touch.

Make Ahead and Storage

Storing Leftovers

After your meal, let the leftover chicken cool completely and store it in an airtight container in the fridge. I find it keeps well for about 3-4 days, making it perfect for easy lunches or dinner on a busy night.

Freezing

I’ve frozen this dish successfully by portioning the cooled chicken and cranberry sauce separately in freezer-safe containers. It freezes well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

When reheating leftovers, I gently warm the chicken in a covered skillet over low heat or in a 325°F oven to prevent drying out. Adding a splash of broth or water before reheating helps restore moisture. Microwave works too but I prefer oven or stovetop for best texture.

FAQs

Can I use frozen cranberries in the Baked Cranberry Chicken with Rosemary Recipe?

Absolutely! While fresh cranberries are ideal for their texture and brightness, frozen cranberries work just fine. Just thaw them slightly and drain any extra liquid before mixing with sugar and vinegar to avoid making the dish watery.
What cuts of chicken work best for this recipe?

Bone-in skin-on pieces like thighs and breasts work best because they stay juicy and develop crispy skin during searing. That said, boneless thighs are a great quick-cooking alternative if you’re short on time—just reduce baking time accordingly.
Can I make this recipe ahead of time?

Yes! You can prepare the sugared cranberries and marinate the chicken a few hours in advance or even the day before. Just keep the chicken covered in the fridge until it’s time to sear and bake.
How do I know when the chicken is fully cooked?

The best way is using a meat thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). If you don’t have one, the juices should run clear, and the meat should no longer be pink.

Final Thoughts

This Baked Cranberry Chicken with Rosemary Recipe holds a special place on my dinner table, especially when I want something both comforting and a bit unique. It never fails to impress guests or family with its fresh, layered flavors and gorgeous presentation. I hope you try it out and find it as rewarding to make and eat as I do — it’s truly one of those meals that hits every note just right.