Description
Baked Cranberry Chicken with Rosemary is a flavorful and aromatic dish featuring tender chicken pieces marinated with garlic, rosemary, paprika, and lemon, then seared and baked with fresh sugared cranberries and vegetables. This comforting meal delivers a perfect balance of savory and tangy flavors, ideal for a cozy dinner.
Ingredients
Scale
Sugared Cranberries
- 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 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, halved
- 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 the fresh cranberries, brown sugar, and 1 tablespoon white wine vinegar. Stir gently and set aside to soften while preparing the chicken.
- Season the chicken: Pat the chicken pieces dry with paper towels. Rub garlic, rosemary, paprika, kosher salt, and black pepper on both sides of the chicken pieces, making sure to lift the skin and push the seasoning underneath for maximum flavor.
- Marinate the chicken: In a large baking dish, combine olive oil, chopped celery, chopped onion, remaining 2 tablespoons white wine vinegar, and juice of the lemon halves. Add both juiced lemon halves to the dish for added aroma. Place the seasoned chicken pieces into the dish and use your hands to thoroughly coat everything. Let the chicken marinate for about 15 minutes.
- Preheat the oven: While the chicken marinates, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken pieces skin side down and cook until the skin is golden brown and easily releases from the pan, about 5 minutes. Flip the chicken and brown the other side for about 3 minutes. Work in batches to avoid overcrowding. Transfer seared chicken pieces to the baking dish, layering over the vegetables.
- Bake the chicken: Spread the sugared cranberries and any accumulated juices over the chicken. Pour in the chicken broth or water. Place the baking dish in the preheated oven and bake for 40 minutes, or until the chicken is fully cooked through and juices run clear.
- Serve: Garnish with fresh rosemary sprigs if desired. Serve hot, spooning the flavorful juices and softened vegetables over the chicken for a delicious finishing touch.
Notes
- For boneless, skinless chicken thighs, brown them for a couple of minutes on each side, then bake for about 25 minutes, adjusting time accordingly.
- Frozen cranberries can be used if fresh are not available, though fresh gives the best flavor.
- Use quality Mediterranean olive oil and fresh herbs for enhanced flavor.
- Make sure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Let the chicken rest a few minutes after baking before serving for juicier results.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 480 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
