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 total); 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 and juiced); 2 tablespoons white wine vinegar; 1/2 cup chicken broth or water

Jump to Recipe· 4.9 from 8 reviews

If you’re craving a dish that’s both cozy and bursting with fresh, vibrant flavors, you’re going to love this Baked Cranberry Chicken with Rosemary Recipe. It’s one of those meals that feels special without requiring a ton of fuss—perfect for a family dinner or when you want to impress guests with something a little different. The tangy cranberries paired with fragrant rosemary and garlic create a mouth-watering balance that sticks with you. Trust me, once you try this, it’ll become a go-to in your rotation.

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Why This Recipe Works

Bright Cranberry Contrast: The fresh cranberries add a tart burst that beautifully balances the savory richness of the chicken.
Fragrant Rosemary: Fresh rosemary infuses the dish with earthy, piney notes that elevate every bite.
Easy Layered Flavors: Marinating the chicken with garlic, lemon, and vinegar boosts flavor depth without extra steps.
Simple Prep with Big Impact: Minimal ingredients and straightforward steps mean you get a fantastic meal done fast.

Baked Cranberry Chicken with Rosemary, Cranberry Chicken recipes, Rosemary chicken dishes, Easy cranberry chicken, Festive chicken dinner ideas - 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

The magic in this Baked Cranberry Chicken with Rosemary Recipe happens because of how its ingredients complement and elevate each other. Fresh cranberries bring brightness, while garlic and rosemary wrap the chicken in warmth and aroma. I always recommend fresh herbs if you can find them—they add a beautiful freshness that dried can’t quite match.

Fresh cranberries: Their tartness tones down sweetness and adds a jewel-like color contrast.
Brown sugar: Balances cranberry tartness with deep caramel notes.
White wine vinegar: Adds acidity that brightens the whole dish—don’t skip it!
Bone-in, skin-on chicken pieces: Keeps meat juicy and flavorful, plus the skin crisps nicely.
Garlic: Provides savory depth and a subtle pungency.
Fresh rosemary: The star herb here, with piney, woodsy aroma.
Sweet paprika: Adds a mild smoky undertone and beautiful color.
Kosher salt & black pepper: Essential seasonings, enhancing all flavors.
Extra virgin olive oil: For marinating and searing—helps develop rich, complex flavors.
Celery stalks: Provides subtle crunch and aromatic base.
Yellow onion: Sweetens and softens as it cooks.
Lemon: Brightness from juice and the slightly bitter aroma from the rinds.
Chicken broth or water: Keeps things moist during baking and creates flavorful pan juices.

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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.

Tweak to Your Taste

One of the things I love about this Baked Cranberry Chicken with Rosemary Recipe is how easy it is to adjust based on what you enjoy or have on hand. I often swap out the chicken cuts, add a dash more herbs, or tweak the balance of tangy and sweet — play around until it feels just right for you!

Variation: I sometimes use boneless chicken thighs instead of bone-in; they cook faster and stay juicy if you’re in a hurry.
Dietary tweaks: For a lower-fat version, trim the skin or roast on a rack to let excess fat drip away.
Seasonal twists: Swap rosemary for thyme or add orange zest to the cranberry mix for a citrusy spin during holidays.
Heat factor: Add a pinch of red pepper flakes if you like just a hint of warmth.

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

Step 1: Soften the Cranberries

First, combine your fresh cranberries, brown sugar, and 1 tablespoon of white wine vinegar in a small bowl. Let them sit while you prep the chicken; this softens the berries and helps the sugar dissolve, creating a sweet-tart glaze that’ll be irresistible once baked.

Step 2: Season the Chicken Thoroughly

Pat your chicken pieces dry with paper towels—this is key for getting crispy skin. Rub the garlic, chopped rosemary, paprika, salt, and pepper all over the chicken, making sure to gently lift the skin and massage some seasoning underneath. This little extra step makes a big flavor difference.

Step 3: Marinate for Quick Flavor Boost

In a baking dish, whisk together olive oil, chopped celery, onion, the remaining white wine vinegar, and lemon juice. Toss in the juiced lemon halves, then nestle the chicken pieces right into this mixture. Use your hands to coat everything well, then let it all sit for about 15 minutes while your oven preheats to 425°F.

Step 4: Sear for Crispy, Golden Skin

Heat a tablespoon of olive oil in a large skillet on medium-high heat. Place chicken skin side down and don’t move it for about 5 minutes—that skin needs to release naturally to get that golden crispiness. Flip and sear the other side about 3 minutes. Work in batches if needed so you don’t crowd the pan and steam the chicken. Transfer the seared pieces back to the baking dish.

Step 5: Bake with Berries and Broth

Spread the sugared cranberries over the chicken, pouring any leftover juices from the bowl as well. Add the chicken broth or water into the dish—this keeps things juicy and creates a savory pan sauce. Bake uncovered for 35 to 40 minutes until the chicken is cooked through and the cranberries have softened beautifully.

Step 6: Garnish and Serve Hot

Finish off by garnishing with fresh rosemary sprigs. Serve the chicken hot, spooning some of those luscious pan juices and tender veggies over the top. I love how this makes every bite feel like a little celebration.

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Pro Tips for Making Baked Cranberry Chicken with Rosemary Recipe

Dry the Chicken Skin Well: This helps you get that coveted crispy texture during searing—wet skin steams and won’t brown properly.
Don’t Rush the Marinating Time: Even 15 minutes lets flavors really penetrate; I sometimes let it go a bit longer if I’m prepping ahead.
Use a Cast Iron Skillet for Searing: It holds heat evenly and gives a better sear. If you don’t have one, a heavy-bottomed stainless steel pan works well too.
Watch Your Oven Temperature: Too low and you won’t get a crisp finish; too high and you risk drying out the chicken. 425°F hits that sweet spot.

How to Serve Baked Cranberry Chicken with Rosemary Recipe

Garnishes

I nearly always toss a few fresh rosemary sprigs on top just before serving—it adds a lovely aroma and looks so pretty. Sometimes, I’ll also sprinkle a bit of freshly cracked black pepper or a light drizzle of good olive oil for sheen and extra flavor.

Side Dishes

This cranberry chicken pairs beautifully with buttery mashed potatoes or fluffy rice to soak up those savory-sweet pan juices. For a lighter option, roasted root vegetables or a simple green salad with vinaigrette are great to balance the richness.

Creative Ways to Present

For special dinners, I like serving the chicken on a rustic wooden board with the vegetables and cranberries piled high, garnished with rosemary sprigs and lemon wedges. It makes for a warm, inviting centerpiece that sparks conversation and compliments.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely, then transfer to airtight containers and refrigerate for up to 3 days. The flavors actually deepen overnight, so I sometimes look forward to these second-day meals almost as much!

Freezing

This recipe freezes well too—just make sure the chicken is fully cooled, then pack it tightly in freezer-safe containers or bags. I label with the date and try to use within 2 months for best flavor and texture.

Reheating

To reheat, I prefer warming in a 350°F oven for 15–20 minutes, covered loosely with foil to keep moisture in, then uncover for the last 5 minutes to crisp up the skin again. Microwave works in a pinch but tends to soften that crispiness, so use it if you’re really pressed for time.

FAQs

Can I use frozen cranberries instead of fresh in this recipe?

Absolutely! I actually love the bright flavor of fresh cranberries here, but frozen ones work just fine too. Just thaw them a bit before mixing with the sugar and vinegar so they can soften and release their juices well.
What other herbs can I substitute for rosemary?

If you don’t have rosemary on hand, thyme is a fantastic substitute that pairs well with chicken and cranberries. Sage or marjoram can also work, though they’ll shift the flavor profile slightly—so go with what you enjoy!
Can I make this recipe with boneless chicken?

You can! I recommend using boneless thighs since they stay juicy better than breasts. Brown them for a couple of minutes on each side, then adjust the baking time to about 25 minutes in the oven to ensure they’re fully cooked but tender.
How do I know when the chicken is done?

The most reliable way is using a meat thermometer—the internal temperature should reach 165°F. If you don’t have one, cut into the thickest part; the juices should run clear and the meat should no longer be pink.

Final Thoughts

This Baked Cranberry Chicken with Rosemary Recipe holds a soft spot in my heart because it combines such simple, wholesome ingredients into something unexpectedly delightful. It’s the kind of dish you can get excited about making, serve with pride, and savor with every bite. I hope you give it a try soon—it might just become a favorite in your home too!