Description

This Baked Cranberry Chicken with Rosemary is a delightful Thanksgiving dinner centerpiece featuring tender, juicy chicken pieces seared to golden perfection and baked with a tangy-sweet cranberry sauce infused with fresh rosemary, garlic, and lemon. The dish brings together fresh cranberries, aromatic herbs, and flavorful marrow-enhanced broth to create a perfectly balanced festive meal that is both elegant and comforting.

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)
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
3 tablespoons white wine vinegar (divided; 1 tbsp for cranberries, 2 tbsp for marinade)
1 lemon, halved
1/2 cup chicken broth or water

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Instructions

Make the sugared cranberries: In a small bowl, combine 2 cups of fresh cranberries with 1/3 cup brown sugar and 1 tablespoon of white wine vinegar. Stir gently and set aside, allowing the cranberries to soften and absorb the flavors 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 generously on both sides of each piece. Carefully lift the skin of each piece and push some of the seasoning underneath the skin to maximize the flavor.
Marinate the chicken: In a baking dish large enough to hold all chicken pieces, add 1/3 cup extra virgin olive oil, chopped celery, chopped onion, and the remaining 2 tablespoons of white wine vinegar. Squeeze the juice of half a lemon over the mixture and add both lemon halves. Place the seasoned chicken pieces in the dish and toss everything gently with your hands to combine. Allow the chicken to marinate for about 15 minutes to absorb the aromatic flavors.
Preheat the oven: While the chicken marinates, preheat your oven to 425°F (218°C) 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 cook until the skin is golden brown and releases easily from the pan, approximately 5 minutes. Flip the chicken pieces and brown the other side for about 3 minutes more. Work in batches to avoid overcrowding the skillet. Transfer the seared chicken pieces back to the baking dish as you finish searing each batch.
Bake the chicken: Spoon the sugared cranberries along with their accumulated juices evenly over the chicken in the baking dish. Pour in 1/2 cup of chicken broth or water around the chicken. Place the baking 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 (74°C).
Serve: Remove from oven and garnish with fresh rosemary sprigs to add a fragrant touch. Serve hot, spooning the flavorful juices and softened vegetables over the chicken pieces for an elegant holiday presentation.

Notes

Bone-in skin-on chicken thighs and breasts are recommended for juicier and more flavorful results.
Make sure not to overcrowd the skillet when searing to get a nice golden crust on the chicken skin.
You can substitute dried rosemary if fresh is unavailable, but fresh rosemary provides a brighter flavor.
Adjust the sweetness of the cranberry mixture by adding more or less brown sugar according to taste.
Let the chicken rest for a few minutes after baking to allow juices to redistribute.
Serve with mashed potatoes or roasted vegetables for a complete Thanksgiving meal.

Nutrition

Serving Size: 1 chicken piece with cranberry sauce and vegetables
Calories: 420
Sugar: 8g
Sodium: 380mg
Fat: 24g
Saturated Fat: 5g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg