Description
This Baked Cranberry Chicken with Rosemary is a flavorful and aromatic dish featuring succulent bone-in, skin-on chicken pieces marinated with garlic, fresh rosemary, and paprika. The chicken is seared to achieve a golden crust and then baked alongside a tangy-sweet cranberry mixture and aromatic vegetables, creating a perfect balance of savory and tart flavors. A wonderful main course for a festive dinner or special occasion.
Ingredients
Scale
Cranberry Mixture
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 1 tablespoon white wine vinegar
Chicken and Marinade
- 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
Instructions
- Make the sugared cranberries: In a small bowl, combine the fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar. Set this mixture aside to soften while you prepare the chicken.
- Season the chicken: Pat the chicken pieces dry. Rub both sides with minced garlic, fresh rosemary, sweet paprika, kosher salt, and black pepper. Lift the skin and push the seasoning under it for deeper flavor.
- Marinate the chicken: In a baking dish large enough to hold the chicken, add 1/3 cup extra virgin olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons of white wine vinegar. Cut the lemon in half, squeeze the juice into the dish, and add the juiced lemon halves as well. Place the chicken into the dish and use your hands to combine everything well. Let it marinate for about 15 minutes.
- Preheat the oven: While marinating, preheat the oven to 425 degrees Fahrenheit to prepare for baking.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken pieces skin side down and sear until the skin releases easily and is golden brown, about 5 minutes. Flip and brown on the other side for about 3 minutes. Work in batches if needed to avoid crowding. Transfer all seared chicken pieces back to the baking dish.
- Bake the chicken: Spread the sugared cranberry mixture evenly over the chicken along with any accumulated juices. Pour in the 1/2 cup chicken broth or water. Bake in the preheated oven for 40 minutes until the chicken is thoroughly cooked and juices run clear.
- Serve: Garnish the baked chicken with fresh rosemary sprigs if desired. Serve hot, spooning the juices and cooked vegetables from the baking dish over the chicken for extra flavor and moisture.
Notes
- For boneless, skinless chicken thighs, brown them for 2 minutes per side and reduce baking time to about 25 minutes.
- Frozen cranberries can be substituted if fresh ones are unavailable; thaw before use for best results.
- Use good quality extra virgin olive oil to enhance the flavor.
- This dish pairs well with roasted potatoes, rice, or a fresh green salad.
- Leftovers keep well refrigerated for 2 days and reheat nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 12 g
- Sodium: 470 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
