Baked Cranberry Rosemary Chicken Recipe

Introduction

This Baked Cranberry Rosemary Chicken features juicy, bone-in chicken thighs marinated in a vibrant blend of fresh cranberries, rosemary, and maple syrup. The result is a tender, flavorful dish with a crispy skin and a touch of sweetness that’s perfect for cozy dinners or special occasions.

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 make the marinade.
2. Step 2: Place the chicken thighs skin-side up in a baking dish in a single layer. Pour the marinade evenly over the chicken, ensuring each piece is fully coated.
3. Step 3: Cover the dish with a lid or plastic wrap and refrigerate. Marinate for at least 30 minutes and up to 24 hours for best flavor.
4. Step 4: When ready to cook, remove the dish from the refrigerator and let it sit, covered, at room temperature for 30 minutes.
5. Step 5: Preheat the oven to 375º Fahrenheit. Uncover the dish and use a spoon or spatula to gently scrape marinade off the tops of the chicken back into the dish, taking care not to tear the skin.
6. Step 6: Brush 1 tablespoon olive oil over the tops of the chicken thighs. Season generously with salt, then scatter ½ cup fresh cranberries and 4 sprigs fresh rosemary around the chicken in the marinade.
7. Step 7: Bake the chicken uncovered for 20 minutes. After that, check the internal temperature frequently until it reaches 160º Fahrenheit.
8. Step 8: Remove the dish from the oven and discard the rosemary sprigs. Preheat the broiler to High.
9. Step 9: Brush 1 tablespoon maple syrup over the chicken thighs, then place the dish under the broiler. Broil until the skin is crispy and browned, watching carefully to avoid burning.
10. Step 10: Remove the dish and immediately spoon the cranberries and marinade over the chicken. Let the chicken rest for 3 to 5 minutes until the internal temperature reaches 165º Fahrenheit.
11. Step 11: Transfer the chicken to serving plates. Spoon additional cranberries and marinade over the top and garnish with fresh rosemary sprigs if desired.

Tips & Variations

• Use chicken broth instead of white wine for a milder marinade flavor.
• To ensure crisp skin, pat the chicken dry before applying olive oil and seasoning.
• Substitute coconut aminos with soy sauce for a more traditional umami flavor.
• For a sweeter glaze, add an extra drizzle of maple syrup before broiling.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350º Fahrenheit to keep the skin crispy, or microwave covered for convenience, though skin crispiness may lessen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but cooking time will be shorter. Check for doneness earlier to avoid drying out the meat.

What can I substitute for fresh cranberries if unavailable?

Frozen cranberries can be used in the same quantity. Alternatively, tart red currants or pomegranate seeds can provide a similar tartness.

Baked Cranberry Rosemary Chicken Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

Baked Cranberry Rosemary Chicken is a flavorful and aromatic dish featuring tender bone-in, skin-on chicken thighs marinated in a vibrant cranberry and rosemary blend. The chicken is slow-baked to juiciness, then broiled to achieve crispy, browned skin, making it a perfect seasonal entree that balances sweet, savory, and herbaceous notes.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Marinade

• 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)

For the Chicken

• 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
• Additional sprigs of fresh rosemary for garnish (optional)

Instructions

1. Prepare the Cranberry Rosemary Marinade: 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 in a food processor or standard blender. Blend or pulse until fully combined into a smooth marinade.
2. Arrange the Chicken Thighs: Place 6 bone-in, skin-on chicken thighs skin-side up in a single flat layer in a baking dish. Pour the cranberry rosemary marinade evenly over the chicken, ensuring each thigh is fully coated.
3. Marinate: Cover the baking dish tightly with a lid or plastic wrap and refrigerate. Let the chicken marinate for at least 30 minutes, up to 24 hours for deeper flavor infusion.
4. Bring to Room Temperature: Remove the baking dish from the refrigerator and keep it covered. Let it stand at room temperature for 30 minutes before cooking.
5. Preheat the Oven and Prepare Chicken: Preheat your oven to 375ºF. Uncover the baking dish and gently scrape any marinade pooled on the chicken skin back into the dish without removing the skin. Brush 1 tablespoon olive oil over the thighs’ skin and season generously with salt. Scatter ½ cup fresh cranberries and 4 sprigs of rosemary around the chicken in the dish.
6. Bake the Chicken: Place the baking dish in the preheated oven uncovered and bake for 20 minutes. Afterward, check the internal temperature of the chicken with a meat thermometer and continue baking as needed until it reaches 160ºF, checking every few minutes to avoid overcooking.
7. Broil for Crispy Skin: Remove the chicken from the oven and discard the rosemary sprigs from the dish. Preheat your broiler to high. Brush 1 tablespoon maple syrup over the chicken skin, then place the dish under the broiler. Broil carefully until the skin crisps and browns without burning, watching it closely.
8. Finish with Cranberries and Rest: Once browned, remove the chicken from the broiler. Spoon the cranberries and marinade from the baking dish onto the chicken thighs, fully covering them. Let the chicken rest for 3 to 5 minutes.
9. Serve: After resting, ensure the chicken has reached an internal temperature of 165ºF. Transfer the thighs to serving plates, spoon any remaining cranberry sauce over them, and garnish with fresh rosemary sprigs if desired.

Notes

• Ensure the internal temperature of the chicken reaches 165ºF before serving for food safety.
• Watch the chicken closely during broiling to prevent burning the skin as it crisps.
• Marinating overnight intensifies the flavors, but a minimum of 30 minutes is sufficient.
• Use dry white wine for a traditional taste or chicken broth for an alcohol-free version.
• Substitute coconut aminos with soy sauce to suit dietary preferences.
• This dish pairs well with roasted vegetables or a light salad for a balanced meal.

Keywords: baked chicken, cranberry chicken, rosemary chicken, fall recipe, holiday chicken, easy dinner, baked chicken thighs, herb chicken recipe