Okay, so picture this: juicy chicken, all golden brown and crispy, just swimming in this *amazing* cranberry sauce that’s both tart and sweet. And then… BAM! The rosemary hits you. It’s seriously a flavor explosion! I first tried this combo at a little farm-to-table place, and I *knew* I had to recreate it at home.

And guess what? It’s way easier than you think! This Baked Cranberry Chicken with Rosemary is one of those recipes that looks super fancy, but it’s secretly simple. Even if you’re not a super experienced cook (and trust me, I’ve had my kitchen disasters!), you can totally nail this. It’s the perfect balance of flavors, and it’s become a total staple in my house. You’ve GOT to try it!

Why You’ll Love This Baked Cranberry Chicken with Rosemary

Quick and Easy Baked Cranberry Chicken with Rosemary

Seriously, who has hours to spend in the kitchen? Not me! This Baked Cranberry Chicken with Rosemary comes together so fast. We’re talking minimal prep and then just pop it in the oven. Easy peasy!

Bursting with Flavor

Okay, flavor is where it’s AT! The sweet cranberries, the savory chicken, that hint of rosemary… it’s just *chef’s kiss*. Your taste buds will be doing a happy dance, I promise!

Perfect for Weeknights or Special Occasions

Need a quick weeknight dinner? Boom, done! Want to impress some friends at a dinner party? This Baked Cranberry Chicken with Rosemary looks and tastes like you spent hours on it (even though you totally didn’t!).

Ingredients for Baked Cranberry Chicken with Rosemary

Baked Cranberry Chicken with Rosemary - detail 1

Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing Baked Cranberry Chicken with Rosemary. Don’t worry, most of it’s stuff you probably already have! You’ll need:

2 cups of fresh cranberries (trust me, they make all the difference!)
1/3 cup of brown sugar (packed, for extra sweetness)
3 tablespoons of white wine vinegar, divided (we’ll use it in a couple of places)
6 bone-in, skin-on chicken pieces (about 2 1/4 pounds total)
6-8 garlic cloves, minced (I’m a garlic girl, so I usually go for 8!)
1 1/2 tablespoons of chopped fresh rosemary (or 1 1/2 teaspoons dried, but fresh is SO much better!), plus some extra sprigs for garnish
1 teaspoon of sweet paprika (adds a nice little something-something)
Kosher salt and black pepper (to taste, of course!)
1/3 cup of extra virgin olive oil, plus more for searing the chicken (don’t skimp on the good stuff!)
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon (we’ll use the juice and the halves!)
1/2 cup of chicken broth or water (just to keep things nice and moist)

Key Ingredients for the Best Baked Cranberry Chicken with Rosemary

Okay, listen up! Fresh cranberries are a MUST. They’ve got that perfect tartness that really makes the dish pop. And the rosemary? Oh man, the rosemary. Fresh rosemary is just… wow! It’s so fragrant and adds this amazing woodsy flavor that you just can’t get from dried. Seriously, try to get your hands on the fresh stuff if you can!

How to Make Baked Cranberry Chicken with Rosemary: Step-by-Step Instructions

Preparing the Sugared Cranberries

First things first, let’s get those cranberries ready! Just toss your fresh cranberries, brown sugar, and one tablespoon of that white wine vinegar into a bowl. Give it a good mix and then set it aside. The sugar will start to break down the cranberries a bit, which is exactly what we want!

Seasoning and Marinating the Chicken

Okay, now for the chicken! Pat those pieces dry with a paper towel – this helps the seasoning stick. Then, in a small bowl, mix together your minced garlic, chopped rosemary, sweet paprika, salt, and pepper. Rub that mixture *all* over the chicken, and I mean *all* over! Get it under the skin, too! That’s where the flavor really gets in there. In your baking dish, add the olive oil, chopped celery and onions, and the remaining white wine vinegar. Squeeze the juice from your lemon into the dish, then toss in the lemon halves, too. Add the chicken to the dish, turning to coat with the veggie mixture. Let it marinate for at least 15 minutes (or longer if you have time!).

Searing the Chicken for Extra Flavor

Don’t skip this step, I’m serious! Searing the chicken gives it this amazing crispy skin and adds SO much flavor. Heat a tablespoon of olive oil in a skillet over medium-high heat. Once it’s hot, add the chicken, skin-side down, and cook until it’s golden brown and gorgeous, about 5 minutes. Then flip it and brown the other side for about 3 minutes. You might have to do this in batches so you don’t overcrowd the pan. Trust me, it’s worth the extra effort!

Baking the Cranberry Chicken with Rosemary to Perfection

Alright, preheat your oven to 425 degrees F. Now, arrange the seared chicken in the baking dish with the marinated veggies. Top the chicken with those sugared cranberries and all the juices from the bowl. Pour in about 1/2 cup of chicken broth or water – this helps keep everything nice and moist while it bakes. Pop it in the oven and bake for 35 to 40 minutes, or until the chicken is cooked through. To make sure, poke it with a meat thermometer; it should be 165 degrees F. When it’s done, garnish with fresh rosemary sprigs and spoon those delicious cranberry juices and veggies over the top. Time to dig in!

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Tips for Perfect Baked Cranberry Chicken with Rosemary

Okay, so you wanna make this Baked Cranberry Chicken with Rosemary *perfect*, right? I’ve got a few little tricks up my sleeve that’ll help you nail it every single time. We’re talking next-level deliciousness, people! These are the things I’ve learned over time that really make a difference. So pay attention!

Don’t Overcook the Chicken

Seriously, dry chicken is the WORST! Grab a meat thermometer and make sure it hits 165 degrees F. That’s the magic number! Trust me on this one.

Adjust Sweetness to Your Liking

Cranberries can be pretty tart, so feel free to play around with the brown sugar! If you like things extra sweet, add a little more. If you’re more of a tart kinda person, cut back a bit. It’s all about what YOU like!

Get Creative with Garnishes

Rosemary sprigs are pretty and all, but don’t be afraid to get fancy! A sprinkle of chopped parsley or even a few orange slices would look amazing. Have fun with it!

Variations on Baked Cranberry Chicken with Rosemary

Okay, so you’ve made the basic Baked Cranberry Chicken with Rosemary, and you’re loving it, right? But what if you wanna mix things up a little? Don’t worry, I’ve got you covered! This recipe is super versatile, so you can totally tweak it to your heart’s content. Let’s get creative!

Add Different Herbs to Your Baked Cranberry Chicken with Rosemary

Rosemary’s amazing, but why not try thyme? Or sage? OMG, sage would be SO good! Just swap out the rosemary for an equal amount of your new favorite herb. Trust me, it’ll give the dish a whole new vibe!

Include Other Vegetables

Want to sneak in some extra veggies? Toss some Brussels sprouts or carrots into the baking dish along with the celery and onions. They’ll roast up all nice and tender in those cranberry juices. YUM! You could even add some chopped sweet potatoes for extra sweetness!

Serving Suggestions for Baked Cranberry Chicken with Rosemary

Okay, so you’ve got this amazing Baked Cranberry Chicken with Rosemary…now what do you serve with it? My go-to is always mashed potatoes – they soak up all those delicious cranberry juices! But rice is great too, especially wild rice. Or, for something lighter, try a simple green salad. Honestly, you can’t go wrong!

Storing and Reheating Your Baked Cranberry Chicken with Rosemary

Got leftovers? Lucky you! Just pop the Baked Cranberry Chicken with Rosemary in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, you can microwave it (easy peasy!), or for best results, bake it in the oven at 350 degrees F until it’s warmed through. This helps keep the chicken nice and moist. Don’t let it dry out!

Frequently Asked Questions About Baked Cranberry Chicken with Rosemary

Got questions about this Baked Cranberry Chicken with Rosemary? I get it! Here are a few things I hear all the time. Hopefully, this clears things up!

Can I use frozen cranberries for Baked Cranberry Chicken with Rosemary?

Yep, you totally can! Just don’t thaw them first. Toss ’em in frozen – they might release a little extra liquid, so maybe add a tablespoon or two of flour to the cranberry mixture to thicken things up a bit. Easy fix!

How do I make sure the chicken is cooked through?

Seriously, get yourself a meat thermometer! Stick it into the thickest part of the chicken (avoiding the bone, of course) and make sure it reads 165 degrees F. It’s the only way to be 100% sure, and nobody wants undercooked chicken!

Can I prepare this Baked Cranberry Chicken with Rosemary ahead of time?

Absolutely! You can prep the whole thing – sugared cranberries, seasoned chicken, veggies in the dish – cover it tightly, and stick it in the fridge. Then, when you’re ready to bake, just add about 15 minutes to the cooking time. Super convenient, right?

Nutritional Information for Baked Cranberry Chicken with Rosemary

Alright, so you’re probably wondering about the nutrition info, right? Okay, so here’s the deal: this Baked Cranberry Chicken with Rosemary is roughly around 450 calories per serving. We’re talkin’ about 25g of fat, 30g of protein, 25g of carbs, and about 20g of sugar. But hey, that’s just an estimate, okay? It can vary based on the exact ingredients and portion sizes you use. Just sayin’!

Enjoy Your Delicious Baked Cranberry Chicken with Rosemary!

Okay, you’ve got all the secrets! Now go make this amazing Baked Cranberry Chicken with Rosemary and wow everyone! And hey, if you try it, leave a comment below and let me know what you think! Or, even better, snap a pic and share it on social media! I wanna see your creations!