About the Recipe
Elevate your dinner game with this mouthwatering Cranberry Chicken with Rosemary recipe! Perfect for the holiday season or any special occasion, this easy baked chicken dish combines bold flavors of fresh garlic, aromatic rosemary, zesty citrus, and the tangy-sweet burst of cranberries. Whether you choose to marinate the chicken for a few hours or follow the quick prep in the recipe, the result is a show-stopping, festive feast that'll have everyone asking for seconds!
Ingredients
2 cups fresh cranberries
1⁄3 cup brown sugar
3 tablespoons white wine vinegar, divided
3 - 4 pieces of skinless chicken breast (about 2 pounds in total)
3/4 tsp garlic powder
1 1⁄2 tablespoons chopped fresh rosemary (or 1 1⁄2 teaspoons dried rosemary), plus rosemary sprigs for garnish
1 teaspoon sweet paprika
Kosher salt
Black pepper
1⁄3 cup extra virgin olive oil, plus more for searing the chicken
3 celery stalks, chopped
large yellow onion, in half moon slices
1 lemon, juiced
1⁄2 cup chicken broth or water
Preparation
1. Make the sugared cranberries. In
a small bowl, combine the
cranberries, brown sugar, and 1
tablespoon white wine vinegar. Set
aside to soften while you prepare the
chicken.
2. Season the chicken. Pat the
chicken pieces dry, cut in half and
remove any unnecessary fat.
Sprinkle both sides with salt, ground
black pepper, garlic powder,
rosemary and paprika.
3. Marinate the chicken. To a large
baking dish, add olive oil, celery,
onions, and remaining 2 tablespoons
of the white wine vinegar. Slice the
lemon in half and squeeze in the
juice, then add both of the juiced
lemon halves. Add the chicken and
use your hands to work everything
together. Set aside to marinate just
for 15 minutes or so.
4. Get ready to cook. While your
chicken marinades, preheat your
oven to 425°F.
5. Sear the chicken. While your oven
is preheating and the chicken has
marinated for at least 15 minutes,
heat 1 tablespoon of olive oil in a
large skillet over medium-high. Add
the chicken and cook until it turns
golden brown for about 5 minutes.
Flip and brown on the other side,
about 3 minutes more. Do this in
batches to avoid overcrowding the
pan.
6. Bake. Top the chicken with the
sugared cranberries and any
accumulated juices, then pour in the
broth or water. Bake until the
chicken is cooked through, 35 to 40
minutes. Cook chicken to a
temperature slightly above 165°F, up
to 170°F
7. Serve. Garnish with a few rosemary
sprigs, if you’d like, to dress it up a
little before serving. Serve hot,
spooning the juices and vegetables
over top.