Baked Cranberry Rosemary Chicken Recipe

Introduction

This Baked Cranberry Rosemary Chicken is a delightful blend of savory and sweet, perfect for cozy dinners. Juicy chicken thighs are marinated in a flavorful cranberry rosemary sauce and baked to crispy perfection.

Ingredients

• ⅓ cup fresh cranberries
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons coconut aminos (or soy sauce)
• 2 tablespoons maple syrup
• 3 cloves garlic
• 1 teaspoon fresh rosemary leaves
• ¼ cup dry white wine (or chicken broth)
• 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
• 1 tablespoon olive oil (or avocado oil)
• Salt (to taste)
• ½ cup fresh cranberries
• 4 sprigs fresh rosemary
• 1 tablespoon maple syrup
• Sprigs of fresh rosemary (for garnish)

Instructions

1. Step 1: In a food processor or blender, combine ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine. Blend until smooth to create the marinade.
2. Step 2: Place the chicken thighs skin-side up in a single layer in a baking dish. Pour the marinade over the chicken, ensuring each piece is fully coated.
3. Step 3: Cover the dish with a lid or plastic wrap and refrigerate for at least 30 minutes and up to 24 hours to marinate.
4. Step 4: Remove the dish from the refrigerator and let it stand covered at room temperature for 30 minutes.
5. Step 5: Preheat the oven to 375ºF. Uncover the baking dish and carefully scrape the marinade off the tops of the chicken thighs back into the dish without disturbing the skin.
6. Step 6: Brush 1 tablespoon olive oil over the tops of the chicken thighs and season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish.
7. Step 7: Bake the chicken uncovered for 20 minutes. Check the internal temperature regularly until it reaches 160ºF.
8. Step 8: Remove the baking dish from the oven. Discard the rosemary sprigs. Preheat the broiler to high.
9. Step 9: Brush 1 tablespoon maple syrup over the chicken tops. Place the dish under the broiler and broil until the skin is crispy and browned, watching closely to prevent burning.
10. Step 10: Take the dish out of the oven and immediately spoon the cranberries and marinade over the chicken. Let the chicken rest for 3 to 5 minutes.
11. Step 11: Serve the chicken thighs garnished with fresh rosemary sprigs and spoon additional marinade and cranberries on top. Ensure the internal temperature reaches 165ºF before serving.

Tips & Variations

• For a gluten-free option, use coconut aminos instead of soy sauce.
• Substitute chicken broth for white wine if you prefer an alcohol-free marinade.
• Allowing the chicken to marinate longer intensifies the flavors, but avoid exceeding 24 hours to keep the texture tender.
• Use a meat thermometer to ensure perfect doneness without drying out the chicken.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325ºF until warmed through to preserve crispiness. Avoid microwaving to keep the skin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs can be used, but reduce baking time and monitor internal temperature closely to avoid overcooking.

What can I serve with this chicken?

This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal.

Baked Cranberry Rosemary Chicken Recipe

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★★★★★

4.8 from 109 reviews

This Baked Cranberry Rosemary Chicken recipe features juicy bone-in, skin-on chicken thighs marinated in a vibrant blend of fresh cranberries, rosemary, garlic, and a hint of maple syrup. The chicken is slow-baked to perfection, then broiled for a crispy, caramelized skin. Paired with a tangy cranberry rosemary sauce, this dish is perfect for a comforting weeknight dinner or special occasion.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes plus marinating time
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Marinade Ingredients

• ⅓ cup fresh cranberries
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons coconut aminos (or soy sauce)
• 2 tablespoons maple syrup
• 3 cloves garlic
• 1 teaspoon fresh rosemary leaves
• ¼ cup dry white wine (or chicken broth)

Chicken and Baking Ingredients

• 6 medium bone-in, skin-on chicken thighs (approximately 3 pounds)
• 1 tablespoon olive oil (or avocado oil)
• Salt (to taste)
• ½ cup fresh cranberries
• 4 sprigs fresh rosemary
• 1 tablespoon maple syrup
• Sprigs of fresh rosemary (for garnish)

Instructions

1. Prepare the Cranberry Rosemary Marinade: Add ⅓ cup fresh cranberries, 2 tablespoons olive oil, 2 tablespoons coconut aminos, 2 tablespoons maple syrup, 3 cloves garlic, 1 teaspoon fresh rosemary leaves, and ¼ cup dry white wine to a food processor or blender. Blend or pulse until the mixture is smooth and fully combined.
2. Arrange the Chicken Thighs: Place 6 medium bone-in, skin-on chicken thighs skin-side up in a single layer in a baking dish. Pour the prepared marinade evenly over the thighs to ensure complete coverage.
3. Marinate: Cover the baking dish with a lid or plastic wrap and refrigerate for at least 30 minutes, up to 24 hours, allowing the flavors to infuse the chicken.
4. Bring to Room Temperature: Remove the baking dish from the refrigerator and let it stand, covered, at room temperature for 30 minutes before cooking.
5. Preheat Oven and Prepare Chicken: Towards the end of the 30-minute resting period, preheat the oven to 375º Fahrenheit. Uncover the baking dish and use a spoon or spatula to gently scrape any marinade off the tops of the chicken thighs back into the dish, taking care not to tear the skin.
6. Season and Add Fresh Ingredients: Brush 1 tablespoon olive oil evenly across the chicken thighs. Season generously with salt to taste. Sprinkle ½ cup fresh cranberries and 4 sprigs of fresh rosemary around the chicken in the baking dish.
7. Bake the Chicken: Place the baking dish in the preheated oven, uncovered. Bake for 20 minutes, then begin checking the internal temperature every few minutes until it reaches 160º Fahrenheit.
8. Broil for Crispy Skin: Remove the baking dish from the oven and preheat the broiler to high. Remove the rosemary sprigs from the dish and discard. Brush 1 tablespoon maple syrup over the chicken thighs’ skin. Place under the broiler and broil carefully until the skin is crispy and browned but not burnt.
9. Add Cranberries and Marinade: Remove the dish from the oven and spoon the cranberries and marinade over the tops of the chicken thighs, fully covering them. Let the chicken rest for 3 to 5 minutes.
10. Serve: After resting, ensure the chicken’s internal temperature has reached 165º Fahrenheit. Transfer the thighs to serving plates, spoon additional cranberry marinade over them, garnish with fresh rosemary sprigs if desired, and serve immediately.

Notes

• Check the chicken frequently during broiling as the skin can quickly go from crispy to burnt.
• For a gluten-free option, use coconut aminos instead of soy sauce.
• Marinating longer than 24 hours is not recommended as the acid in the marinade can break down the meat texture.
• Bone-in, skin-on chicken thighs provide juiciness and flavor; boneless or skinless will change the cooking time and texture.
• This dish pairs well with roasted vegetables or a simple green salad for a complete meal.

Keywords: cranberry chicken, baked chicken thighs, rosemary chicken, holiday chicken recipe, maple syrup chicken, easy baked chicken