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Baked Cranberry Chicken with Rosemary

Baked Cranberry Chicken with Rosemary

  • Author: Jonathan
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Baked Cranberry Chicken with Rosemary is a flavorful and easy-to-make dish featuring tender chicken thighs roasted to golden perfection, infused with fresh rosemary, and glazed with a vibrant, sweet-tart cranberry sauce. This recipe balances savory herbs and natural sweetness for a comforting yet elegant meal suitable for weeknights or special occasions.

Ingredients

Scale

Chicken

  • 4 skin-on chicken thighs
  • 2 tablespoons olive oil (natural)
  • Salt and pepper, to taste
  • 2 tablespoons fresh rosemary leaves

Cranberry Rosemary Glaze

  • 1 cup fresh or frozen cranberries
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 2 cloves garlic, minced
  • 1/2 teaspoon natural gelling agent
  • Pinch of salt

Instructions

  1. Prepare the Cranberry Rosemary Glaze: Combine cranberries, apple cider vinegar, honey (natural), vegetarian Worcestershire sauce (natural), garlic, and a pinch of salt in a small saucepan. Bring to a gentle simmer and cook until the cranberries burst and the sauce thickens slightly. Stir in the natural gelling agent to achieve a glossy, rich texture. Remove from heat and let cool slightly.
  2. Season the Chicken: Pat the chicken thighs dry and season generously with salt, pepper, and fresh rosemary leaves. Drizzle olive oil (natural) over the chicken to help the seasonings adhere and promote even browning.
  3. Sear the Chicken: Heat a skillet over medium-high heat and sear the chicken thighs skin side down until crisp and golden brown, about 5-7 minutes. Flip and cook for an additional 3 minutes to lock in the juices.
  4. Combine for Baking: Transfer the seared chicken to a baking dish. Spoon the cranberry rosemary glaze generously over each piece, ensuring they are well coated.
  5. Bake and Finish: Place the baking dish in a preheated oven at 375°F (190°C) and bake for 25-30 minutes until the chicken is fully cooked and the sauce is bubbling and caramelized. Let rest for a few minutes before serving to allow flavors to meld.

Notes

  • Use room temperature chicken to ensure even cooking and retain moisture.
  • Do not overcrowd the pan when searing to maintain crisp skin and better flavor.
  • Fresh rosemary provides the best aroma and flavor.
  • Simmer the cranberry glaze gently to keep natural sweetness and avoid bitterness.
  • Rest the chicken after baking for juicier, more tender meat.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with glaze
  • Calories: 320
  • Sugar: 10g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 90mg

Keywords: baked chicken, cranberry glaze, rosemary chicken, easy dinner, gluten free, healthy chicken recipe

Find it online: https://familycookspot.com/baked-cranberry-chicken-with-rosemary/