Go Back

Baked Cranberry Rosemary Chicken Recipe

Print Recipe

Ingredients

  • 2 cups fresh cranberries
  • cup brown sugar
  • 2 tbsp soy sauce
  • ½ cup olive oil
  • 8 garlic cloves
  • 3 tbsp white wine vinegar
  • 1 lemon
  • 6 pieces bone-in skin on chicken
  • 1 ½ tbsp fresh rosemary plus more sprigs to garnish
  • 1 tsp sweet paprika
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 onion
  • ½ cup chicken broth

Instructions

  • In a high-powered blender, combine 1 cup of the cranberries, the brown sugar, soy sauce, 1/3 cup olive oil, garlic, and white wine vinegar. Juice the lemon (but do not discard the skin) and add the juice as well. Pulse until blended into small chunks. You can also do this using a handheld immersion device.
  • Use paper towels or cheesecloth to pat the chicken dry. Finely chop the rosemary and add to a small bowl with the paprika, salt, and pepper. Whisk to mix everything. Take the mixture and rub it on both sides of every chicken piece. Try to rub it under the skin as well and don’t be afraid to really pack it on.
  • Peel and chop the onion before adding it to a deep dish or large bowl. Add the chicken, lemon halves, and pureed cranberry mixture. Use your hands to make sure the chicken is fully covered.
  • Cover the dish and marinade for 30 minutes. If you want to prep this ahead of time, you can leave the chicken to marinade in the fridge for up to 24 hours.
  • When you’re ready to cook the chicken, preheat the oven to 425F.
  • Heat about a tablespoon of oil in a large skillet over medium-high heat. When the oil is hot, put each chicken piece in and let brown for about 5 minutes. Flip each piece and let it brown for another 5 minutes on the other side.
  • Place the chicken in a large baking dish, trying not to overlap pieces. Pour in the contents of the marinade and the chicken broth. Evenly cover with the remaining cranberries.
  • Put in the oven and bake for 35-40 minutes. You can check if the chicken is cooked through by inserting a food thermometer. If the temperature reads 165F or higher, it’s done. You can also check by cutting open a piece at the thickest section. If the meat in the middle is still pink, it needs more time.
  • If you like extra crispy chicken, turn your oven broiler on high and let the chicken broil for 5-7 minutes. Be careful here not to let it burn! You just want the skin to get a little crunchy.
  • Remove from oven and allow to cool for 5 minutes before serving. When plating, spoon some of the sauce and cranberries over the top of the chicken and garnish with a sprig of rosemary. Enjoy!

Video