Baked Cranberry Chicken with Rosemary brings together the tartness of fresh cranberries, the earthy fragrance of rosemary, and tender, juicy chicken in one elegant dish that’s perfect for both weeknight dinners and special occasions. This recipe showcases the beautiful balance between sweet and savory elements, where cranberries provide bursts of tart flavor while rosemary adds an aromatic, pine-like essence that elevates the entire dish. Originally inspired by the classic pairing of poultry with fruit found in European cuisine and adapted for modern American kitchens, this dish has become a favorite for those seeking something more sophisticated than ordinary baked chicken. The cranberries caramelize slightly during baking, creating a glossy, jewel-toned sauce that not only looks stunning but also infuses the chicken with complex layers of flavor that make each bite memorable.
Serving: 4-6 people
Cooking Time: 55 minutes
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs (or 4 chicken breasts)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Cranberry Rosemary Sauce:
- 2 cups fresh or frozen cranberries
- 1/2 cup chicken broth
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
For the Aromatics:
- 1 large yellow onion, sliced
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1/4 cup dry white wine (optional)
- 1 tablespoon butter
For Finishing:
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup toasted pine nuts or chopped walnuts
- Lemon zest from 1 lemon
- Extra cranberries for garnish
Instructions
Prepare the Chicken
Preheat oven to 400°F. Pat chicken pieces completely dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder. Let chicken sit at room temperature for 15-20 minutes while you prepare the sauce.
Make the Cranberry Sauce
In a medium saucepan, combine cranberries, chicken broth, honey, brown sugar, balsamic vinegar, Dijon mustard, minced garlic, and chopped rosemary. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly. The mixture should be glossy and coat the back of a spoon.
Sear the Chicken
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken pieces skin-side down for 4-5 minutes until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken and set aside – it doesn’t need to be fully cooked at this point.
Prepare the Aromatics
In the same skillet, add sliced onions and cook for 3-4 minutes until they begin to soften. Add white wine if using, scraping up any browned bits from the bottom of the pan. Add rosemary sprigs and bay leaves to infuse the base with aromatic herbs.
Assemble for Baking
Return chicken to the skillet, nestling pieces among the onions. Pour the cranberry rosemary sauce over and around the chicken, making sure each piece gets some sauce. The skin should remain mostly above the sauce to stay crispy.
Bake to Perfection
Transfer skillet to preheated oven and bake for 35-40 minutes, or until chicken reaches an internal temperature of 165°F and skin is golden brown. Baste chicken with pan juices halfway through cooking to keep it moist and flavorful.
Check for Doneness
Chicken is done when juices run clear and internal temperature reaches 165°F in the thickest part. The cranberry sauce should be bubbling and slightly caramelized around the edges.
Rest and Finish
Remove from oven and let rest for 5 minutes. Discard bay leaves and rosemary sprigs. Stir butter into the sauce for extra richness and glossy finish. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice.
Garnish and Serve
Sprinkle with fresh chopped rosemary, toasted nuts, and lemon zest. Arrange extra fresh cranberries around the dish for color. Serve immediately while hot, spooning the cranberry sauce over each portion.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 420
- Protein: 35g
- Carbohydrates: 22g
- Fat: 22g
- Fiber: 3g
- Sodium: 640mg
- Vitamin C: 15% daily value
- Iron: 12% daily value
- Antioxidants: High from cranberries
- Potassium: 480mg
Helpful Tips
Cranberry Selection: Fresh cranberries provide the best texture and tartness, but frozen work perfectly and are available year-round. Don’t thaw frozen cranberries before using – add them directly to the sauce.
Chicken Choice: Bone-in, skin-on thighs stay more moist during baking and have better flavor than breasts, but both work well. If using breasts, reduce cooking time by 5-10 minutes and watch carefully to prevent overcooking.
Sauce Consistency: The cranberry sauce should be thick enough to coat the chicken but not so thick it becomes jammy. If too thick, add a splash of chicken broth. If too thin, simmer a few minutes longer to reduce.
Rosemary Handling: Fresh rosemary is woody, so chop it finely to prevent tough pieces in the final dish. Strip leaves from stems by running your fingers opposite the direction of growth. Dried rosemary works but use half the amount.
Searing Importance: Don’t skip searing the chicken first – this creates a golden, crispy skin and develops deeper flavors through the Maillard reaction. Make sure the oil is hot before adding chicken to prevent sticking.
Basting Benefits: Basting halfway through cooking keeps the chicken moist and helps develop a beautiful glaze. Use pan juices or additional cranberry sauce for the most flavor impact.
Make-Ahead Strategy: The cranberry sauce can be made up to 3 days ahead and refrigerated. The entire dish can be assembled in the morning and baked when ready to serve.
Temperature Control: Use a meat thermometer to ensure perfect doneness. Chicken thighs can handle slightly higher temperatures than breasts without becoming dry, making them more forgiving.
Storage Guidelines: Leftovers keep refrigerated for up to 4 days and actually improve in flavor as the cranberry sauce has time to penetrate the meat. Reheat gently in the oven at 350°F.
Serving Suggestions: This dish pairs beautifully with roasted root vegetables, wild rice pilaf, or mashed potatoes. The cranberry sauce is delicious enough to serve with the sides as well.
