This recipe for Cranberry Chicken makes an incredibly easy dinner that is bursting with flavor. The chicken thighs are coated in a cranberry and rosemary puree that keeps it moist and flavorful.
Chicken thighs are an affordable choice that is full of flavor and easy to keep from drying out. This recipe will quickly become a family favorite holiday meal!
This recipe is loaded with flavor between the dark meat of the chicken thighs and the puree that goes over the chicken with cranberries, soy sauce, brown sugar, garlic, and rosemary.
It's so easy to make! All you need to do is blend the puree ingredients and pour it over the chicken and it’s ready to go in the oven!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Cranberries- Fresh or frozen cranberries will work beautifully for this recipe.
- Chicken Thighs- We love this cut of meat because it is affordable and full of flavor.
- Rosemary- Crushed rosemary leaves will go in the cranberry puree and fresh rosemary sprigs will bake with the chicken for extra flavor.
- Other ingredients for the sauce include olive oil, soy sauce, brown sugar, garlic, chicken broth, salt, and pepper.
How To Make Cranberry Chicken
This recipe only requires 10 minutes or less of prep time and into the oven it goes! In less than an hour it is ready to be served.
Start by preheating the oven to 425ºF.
Blend cranberries, olive oil, soy sauce, brown sugar, garlic, rosemary, and chicken broth until smooth.
Place the chicken in a casserole dish and pour the cranberry mixture over it. Then I like to garnish it with rosemary sprigs.
Bake for 45 minutes or until chicken reaches an internal temperature of 165ºF.
Remove from the oven and serve!
Storing and Freezing
Refrigerator: You can store leftover baked cranberry chicken in the refrigerator in an airtight container for up to 4 days.
Freezer: After the chicken has finished cooking, let it cool down to room temperature and then transfer the leftovers to an airtight container.
- If you use boneless skinless chicken thighs, check the internal temperature after 25 minutes because they will cook quickly. For skin-on, bone-in chicken thighs, check the temperature after 35 minutes.
- Follow FDA guidelines to cook all poultry to minimal safe internal temperature of 165°F.
- Let the chicken thighs rest for 5-10 minutes after they are baked to ensure they hold their juices.
I don’t recommend dried cranberries because the sauce will not be smooth, and dried cranberries tend to be sweetened.
Yes, in this recipe the skin is left on to enhance the flavor and help retain moisture during cooking.
Here are a few more delicious chicken recipes to try!
- Baked Crack Chicken
- Baked Parmesan Chicken Thighs
- Ranch Cheddar Chicken and Broccoli Bake
- Baked Parmesan Chicken Legs
I can’t wait for you to try this Oven Roasted Cranberry Chicken with Rosemary! It’s sure to become a family favorite with its bold flavors and quick cooking time.
If you try it, be sure to come back here to rate the recipe and leave a comment.
Cranberry Chicken Recipe
- ½ cup cranberries, fresh or frozen
- 2 Tablespoons olive oil
- 2 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 3 cloves of garlic
- 1 teaspoon fresh or dry rosemary
- ¼ cup chicken broth
- 6 chicken thighs, bone-in skin on
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 4 sprigs of rosemary
- Preheat the oven to 425 degrees F.
- Combine the cranberries, olive oil, soy sauce, brown sugar, garlic, rosemary, and chicken broth in a food processor or blender. Blend until mostly smooth.
- Place the chicken in a casserole dish and spoon the cranberry mixture over the top. Then garnish with Rosemary sprigs.
- Bake in a 425-degree heated oven for 45 minutes until the chicken is fully cooked through and a meat thermometer inserted in the center reads 165 degrees F.