Cranberry Chicken

This easy cranberry chicken recipe is a delicious way to feed the family over the holidays or any time you want a good home cooked meal.

Are you searching for an easy weeknight meal that’s delicious and full of flavour? Look no further! This Cranberry Chicken recipe is simple to make and delivers a richness of flavors that will have your mouth watering.

A combination of bright cranberries and aromatic herbs fuse together perfectly, while succulent chicken keeps it light yet utterly addictive.

With this tantalizing dish, even novice home cooks can produce a stunningly flavorful entrée – one that requires minimal effort but provides maximum satisfaction.

How to Prepare Fresh Cranberries for Baking

First, when selecting fresh cranberries at the grocery store, look for cranberries that are brightly coloured, have a slightly glossy look, and are plump and firm with no soft spots or mould.

Also, cranberries should be refrigerated in an airtight container until ready to use. Cranberries will stay fresh in the refrigerator for about two weeks after they are purchased if kept sealed in airtight containers.

To prepare cranberries for cranberry roasted chicken, cranberries must first be rinsed and dried.

Place cranberries in a colander and rinse cranberries under cool water about 20 seconds and pick out any stems. Drain cranberries and transfer to a clean kitchen towel and gently dry them off before proceeding.

How to Store Cranberry Roasted Chicken Recipe

Cranberry roasted chicken can be stored in an airtight container in the refrigerator for about three to four days.

To reheat cranberry roasted chicken, simply preheat oven to 350 degrees Fahrenheit.

Remove cranberry roasted chicken from plastic container and transfer to a baking dish. Cover with aluminum foil and bake for about 25 minutes or until cranberry roasted chicken is warmed through.

About the Cranberry Chicken Recipe Ingredients:

Detailed measurements, ingredient list, and instructions can be found on the printable recipe card at the bottom of the page. Instructions with photos can be found directly below.

Balsamic vinegar – Adds some brightness to the dish. Lemon juice is a good substitute.

Olive oil – Be sure to use extra virgin olive oil.

Soya Sauce – Helps bring out the umami of the chicken.

Maple syrup – Helps to counter some of the tartness of the cranberry.

Cranberries – Fresh cranberries are best. You can use frozen cranberries if needed, just thaw and drain them first.

Chicken – Skin-on chicken, preferably bone-in thighs works best here, although drumsticks would work in a pinch.

Rosemary – Fresh rosemary is best but you can use half the specified amount if using dried rosemary.

Looking for More Holiday Dinner Recipes?

Check out some of my favourite holiday dinner ideas:

This roasted apple cauliflower mash recipe, with crispy brussels sprouts is a healthy side dish that’s rich in flavour.

Looking for a festive new side dish? This bacon roasted brussels sprouts recipe is sweet, savory, delicious and perfect for the holidays.

A quick and easy recipe for delicious Cranberry Orange Pork Tenderloin that is sure to become a new favorite. It’s the perfect holiday meal.

How to Make Cranberry Chicken

Yields: 4 servings | Prep time: 10 minutes | Cook time: 45 minutes

Ingredients:

2 cloves garlic
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons soya sauce
2 tablespoons Maple syrup
2 cups cranberries, divided
8 pieces chicken thighs, bone-in, skin on.
1 tablespoon fresh rosemary, chopped

Directions:

Place the garlic, lemon juice, olive oil, soya sauce, maple syrup and 1/2 cup of the cranberries in a blender and blend until smooth.

Place the chicken and the cranberry marinade together in a bowl or plastic bag, ensuring the chicken is completely covered. Refrigerate for 20-30 min.

Preheat oven to 375 degrees F.

Remove chicken from the marinade into a casserole dish or cast iron skillet, skin side down.  Discard the marinade.

Season the chicken with salt, pepper, and rosemary, then bake for 25 minutes.

Sprinkle the remaining cranberries around the pan and continue to cook for about 20 more minutes or until the chicken is cooked through and the cranberries have burst.

To get crispy skin, turn the chicken over in the pan and turn the broiler on for 3-4 minutes, or until skin is golden.

Serve and enjoy.