This cranberry chicken recipe is baked in the oven for a festive, show-stopping dinner that takes little effort to prepare! Garlic, rosemary, and tangy fresh cranberries bring boldly aromatic and savory-sweet flavor you’ll love.
This cranberry chicken recipe, with its vibrant red cranberries and golden-brown chicken, boasts the wow-factor of holiday roasts like Cornish game hens, leg of lamb and whole roasted chicken. But it comes together in under an hour and requires very little tending to. It’s a beautiful centerpiece for a holiday party, but easy enough to add to your weeknight dinner rotation.
To get the best color and flavor, I quickly sear the chicken on the stove. It may seem like an added step (and you can skip it if you’re short on time) but the crispy skin is worth the extra dish. From there, I layer in a baking dish with carrots, celery, and a bright and savory mix of garlic, lemon, rosemary, and paprika.
Simply throw it in your oven and wait as the chicken bubbles, making a delicious sauce with the chicken’s drippings. The cranberries soak up all the flavor, becoming tender and so juicy. Make sure to spoon plenty of sauce over top, and serve with crusty bread or rosemary focaccia for dipping.
Table of Contents
Ingredients for Cranberry Chicken
This cranberry chicken recipe uses easy to find ingredients and pantry staples for a festive holiday dish that doesn’t cost a fortune. Here’s what you need:
- Cranberries: The star ingredient that lends a festive touch, while also adding brightness. I prefer fresh for the best flavor and texture, but you can use frozen cranberries if you’d like.
- Brown sugar: Candies the cranberries, balancing their harsh tartness.
- White wine vinegar: Adds a burst of acidity for a depth of flavor, both in the marinade and the candied cranberries. You can substitute with Champagne vinegar or apple cider vinegar if that’s what you have on hand.
- Chicken: 6 pieces bone-in skin on chicken (I used 2 chicken breasts and 4 thighs)
- Flavor-makers: Garlic, rosemary and sweet paprika bring a bold amount of sweet, savory, and aromatic flavor to the meat. Salt and black pepper enhance the flavor.
- Olive oil: Enriches the marinade. Use a full bodied, high quality extra virgin variety. Any of the oils from our shop would work well, but I especially love the richness and subtle peppery notes of our Greek Private Reserve with this recipe.
- Lemon: I use the whole fruit, with the juice adding acidity and the rind adding an aromatic, slightly bitter quality.
- Fresh vegetables: Onion and celery make for a nice foundational flavor for the broth and aromatics as teh chicken bakes. It’s the same concept as a classic (or Mediterranean-style) chicken soup.
- Broth: 1/2 cup of liquid in the pan evaporates into steam, tenderizing the chicken as it bakes. Chicken broth (homemade or store bought) will add a fuller flavor, but water works well too.
How to Make This Cranberry Chicken Recipe
Perfectly sweet and tangy cranberries, piney rosemary, and a bold amount of garlic builds loads of flavor without much fuss. Here’s how you make cranberry chicken:
- Make the sugared cranberries. In a small bowl, combine 2 cups of cranberries, 1/3 cup of brown sugar, and 1 tablespoon white wine vinegar. Set aside to soften.
- Season the chicken. Pat the chicken pieces dry, then rub on both sides with 6-8 minced garlic cloves, 1 1/2 tablespoons of chopped fresh rosemary (or 1 1/2 teaspoons dried), 1 teaspoon paprika, and a good pinch or two of salt and pepper. Lift the skin and push the seasoning underneath the skin.
- Make the marinade. To a large bowl or deep dish, add 1/3 cup olive oil, 3 chopped celery stalks, 1 chopped onion, and 2 tablespoons of the white wine vinegar. Slice a lemon in half and squeeze in the juice, then add both of the juiced lemon halves.
- Marinate the chicken. Add the chicken and use your hands to work everything together. Set aside to marinate just for 15 minutes or so.
- Get ready to cook. While your chicken marinates, preheat your oven to 425°F. Lightly oil a baking dish large enough to hold the chicken.
- Sear the chicken. When your oven is hot 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, skin side down, and cook until the skin releases from the pan and turns golden brown, about 7 minutes. Flip and brown on the other side, about 5 minutes more. Do this in batches if necessary to avoid overcrowding the pan, adding the seared chicken to the prepared baking dish as you go.
- Layer. To the baking dish with the chicken, add the onions, celery, lemon halves and any liquid from the marinade. Pour in the chicken broth or water, then top with the sugared cranberries.
- Bake and enjoy. Bake until the chicken is cooked through, 35 to 40 minutes. Serve hot.
What to Serve With Cranberry Chicken
If you’re using this cranberry chicken as the centerpiece for a special dinner, kick off the party with blood orange cocktails with vodka and rosemary.
From there, try classic holiday sides with a fun Mediterranean Dish-twist! I would stick to savory dishes to complement the sweet and tart notes of the chicken. Shaved brussels sprouts salad, roasted garlic mashed potatoes, and stuffed onions with fragrant rice and pine nuts all come to mind.
And, whether you’re outfitting a weeknight dinner or holiday party, you’ll want some crusty bread, rice, or rosemary focaccia to take advantage of the delicious pan sauce.
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Baked Cranberry Chicken with Rosemary
Ingredients
- 2 cups fresh cranberries
- 1/3 cup brown sugar
- 3 tablespoons white wine vinegar, divided
- 6 bone-in skin on chicken pieces (I used 2 chicken breasts and 4 thighs, about 2 1/4 pounds in total)
- 6-8 garlic cloves, minced
- 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
- 1 large yellow onion, chopped
- 1 lemon
- 1/2 cup chicken broth or water
Instructions
- 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.
- Season the chicken. Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch or two of salt and pepper. Make sure to lift the skin and push the seasoning underneath the skin.
- Marinate the chicken. To a baking dish large enough to hold the chicken, add the 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.
- Get ready to cook. While your chicken marinates, preheat your oven to 425°F.
- Sear the chicken. When your oven is hot 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, skin side down, and cook until the skin releases from the pan and turns golden brown, about 5 minutes. Flip and brown on the other side, about 3 minutes more. Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
- 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.
- 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.
Video
Notes
- To use boneless, skinless chicken: I recommend chicken thighs. Begin by browning them for a couple minutes on each side. Adjust baking time; boneless thighs will take about 25 minutes to bake in the oven
- Frozen cranberries option: I love the flavor of fresh cranberries, but feel free to use frozen if you have them on hand.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
* This post first appeared on The Mediterranean Dish in 2019, and has been recently updated with new information for readers’ benefit.
I made this for Sunday supper thus evening and it was incredible and festive! I only made one substitution, I deglazed the pan I browned the chicken in, with white wine and poured that into the dish instead of broth. Served it with rice pilaf and artichokes. Mmmmmm
Elise, thank you so much for sharing! I love your idea of deglazing with white wine. Thanks so much.
Would love to make this for Thanksgiving tomorrow, but I can’t find any chicken thighs or breast with bones in and skin on! Can you suggest a fix if I use deboned, and skinned chicken?
Hello, Linda. I am really sorry I was away over thanksgiving break and was not able to get to this question earlier. I hope it worked out for you. And yes, I do think you can use boneless chicken, but the cooking time will differ. And I would say, in that case, it may also help to cook down the cranberries first.
Doing Whole30. Do you have to use the sugar with the cranberries?
Hi Becky, unfortunately, cranberries are way too tart without the sugar. Maybe another chicken recipe like this one: https://www.themediterraneandish.com/paprika-chicken-sheet-pan/ might be easier to adapt to your diet.
This was delicious. I LOVE cranberries, and Mediterranean food, so I was very excited to come across this dish. I think next time I will add collard greens to cut the acid a bit more, and maybe some roasted potatoes, or the Lebanese rice. I did use chicken legs, as that was what I had in my fridge. Next time I will use thighs. This recipe will definitely be added to my arsenal. Thank you for sharing it!
Stephanie, thank you so much for your feedback! Yes, with the cranberries, it could also be acidic/tart. I like you suggestions!
Made this tonight. It was delicious. No substitutions. Too bad I can’t add photos. Beautiful dish
Elaine, thank you so much for sharing! I am so glad you enjoyed it. Happy New Year!
I’m making this for my Christmas dinner Can’t wait to try it. What do you suggest as a vegetable or side dish?
Hi Ercia! Great question. I know I answered via e-mail, but for the benefit of others. I like to serve this chicken with Lebanese rice [https://www.themediterraneandish.com/lebanese-rice-with-vermicelli/], and/or Greek Potatoes [https://www.themediterraneandish.com/roasted-greek-potatoes/] and a simple steamed green beans or Brussels sprouts [https://www.themediterraneandish.com/olive-oil-fried-brussels-sprouts-recipe-onions-quick-polenta/] Enjoy!
Made this tonight, followed the recipe exactly adding baby Dutch potatoes into roast with the chicken and had steamed peas as a side. Wonderful! Tasted like I slaved hours and looked gorgeous. Adding it to my list for “company” dinner. Thank you!
That’s is wonderful, Laurie! I am so glad you enjoyed it.
It looks absolutely beautiful! I wanted to prepare in advance to be ready for a company dinner on a week night. Can I marinate this longer than 15 mins? Like over night?
Absolutely, Sue! It’ll be even better if marinated longer in a tight-lid container in the fridge. Take out a few minutes before you have to bake it. Enjoy!
This looks heavenly. So good and aren’t roasted cranberries the best? Cheers!
Thanks so much, Kevin! Roasted cranberries are great!
I love a one pot meal too but man this is a showstopper! Seriously, gorgeous!
Thank you! This is a favorite!
This is so festive and colorful…a true visual feast! I love that Iron oven pan. Any dish with chicken, rosemary, garlic cranberries and citrus just has to be good. I’m pinning this for a special meal. Do you think this would work with frozen cranberries?
Number one, this dish looks absolutely delicious and number two, it looks like the holidays in a casserole dish! Your photos are gorgeous!
Thanks much, Kristine! It’s meant to be a festive little number. Glad you liked it!
Some of my best recipes come from ingredients I have on hand. The simple ones seem to turn out best. But anytime you combine garlic, rosemary, and citrus you know you have a winner. Great recipe.
Knock out colors and flavors in this chicken dish! Love the cranberry and garlic.
I love cooking with cranberries! This looks wonderful!
Me too! Thanks, Mary!
Suzy, This chicken looks so easy to make, beautiful contrast of colors and the chicken has a beautiful brown/tan color. Happy Friday!