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Baked Cranberry Chicken with Rosemary

Baked Cranberry Chicken with Rosemary

  • Author: Kevin
  • Total Time: 45 minutes to 1 hour 15 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

Baked Cranberry Chicken with Rosemary is a comforting and flavorful dish combining juicy chicken thighs with the bright tartness of fresh cranberries and the aromatic allure of fresh rosemary. This recipe blends natural ingredients like apple cider vinegar (natural), maple syrup (natural), and vegetarian Worcestershire sauce for a perfect balance of sweet, tangy, and herbaceous flavors. Simple to prepare yet elegant to serve, it is ideal for family dinners or special occasions.

Ingredients

Scale

Chicken and Marinade

  • 4–6 chicken thighs, bone-in and skin-on
  • 1/4 cup apple cider vinegar (natural)
  • 3 tablespoons maple syrup (natural)
  • 2 tablespoons vegetarian Worcestershire sauce
  • 3 garlic cloves, minced
  • Salt, to taste
  • Black pepper, to taste
  • 4–5 fresh rosemary sprigs
  • 2 tablespoons olive oil

Cranberry Sauce

  • 1 cup fresh cranberries
  • 1 tablespoon maple syrup (natural)
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Prepare the Marinade: In a bowl, whisk together apple cider vinegar (natural), maple syrup (natural), vegetarian Worcestershire sauce, minced garlic, salt, and black pepper until well blended to form a rich marinade.
  2. Marinate and Preheat: Place chicken thighs in a shallow dish or zip-top bag, pour the marinade over them, and add fresh rosemary sprigs on top. Let marinate for at least 30 minutes or refrigerate overnight for deeper flavor. Meanwhile, preheat oven to 375°F (190°C).
  3. Prepare Cranberries: Gently toss fresh cranberries with maple syrup (natural) and the natural gelling agent to create a sauce-like consistency that will glaze the chicken during baking.
  4. Assemble for Baking: Arrange marinated chicken thighs in a baking dish with space between pieces. Spoon the cranberry mixture evenly over each piece and drizzle olive oil on top for moisture and a crispy finish.
  5. Bake to Perfection: Bake uncovered for 30 to 40 minutes or until the internal temperature reaches 165°F (74°C). The cranberries will soften and form a glossy topping that complements the rosemary aroma.
  6. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to lock in juices and enhance succulence before serving.

Notes

  • Bring chicken to room temperature before baking for even cooking.
  • Use fresh rosemary for enhanced aroma and flavor.
  • Do not overcrowd the baking dish to ensure even cooking and crispness.
  • Adjust maple syrup in the cranberry mixture to balance tartness to your preference.
  • Use a meat thermometer to avoid overcooking the chicken.
  • Prep Time: 15 minutes plus marinating time (30 minutes to overnight)
  • Cook Time: 30 to 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: 320
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 90mg

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

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