Description
A flavorful baked cranberry chicken recipe infused with fresh rosemary, garlic, and a tangy blend of brown sugar and white wine vinegar. Perfectly seared chicken pieces are baked with sugared cranberries, celery, onions, and lemon juice, creating a deliciously juicy and aromatic main course.
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 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
Instructions
- Make the sugared cranberries: Combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar in a small bowl. Set aside to soften while preparing the chicken.
- Season the chicken: Pat chicken pieces dry and rub both sides with minced garlic, rosemary, paprika, kosher salt, and black pepper. Lift the skin and push seasoning underneath.
- Marinate the chicken: In a baking dish, add olive oil, chopped celery, chopped onions, remaining 2 tablespoons white wine vinegar, lemon juice, and the juiced lemon halves. Add chicken and toss to coat. Marinate for 15 minutes.
- Preheat the oven: Set oven to 425°F to prepare for baking.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken skin side down and cook until golden and skin releases, about 5 minutes. Flip and brown other side for about 3 minutes. Work in batches if needed. Transfer seared chicken to the baking dish.
- Bake: Top chicken with sugared cranberries and any juices. Pour in chicken broth or water. Bake for 40 minutes or until chicken is cooked through.
- Serve: Garnish with rosemary sprigs if desired. Serve hot, spooning the juices and vegetables over the chicken.
Notes
- For boneless, skinless chicken thighs, brown each side for a couple of minutes and reduce baking time to about 25 minutes.
- Frozen cranberries can be used as a substitute for fresh cranberries, though fresh provides the best flavor.
- Use quality Mediterranean olive oil for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
