Cranberry Roasted Chicken

Last Updated on March 19, 2021

This Cranberry Roasted Chicken recipe is easy to make with just one pan and it’s oh so deliciously seasonal.

This cranberry chicken is incredibly addictive.

The savoury flavours and fats from the chicken combine with the sweet and tart flavour of the cranberries to create something that is simply out of this world. 

I love to pile on the cranberries to eat with my chicken, this is way beyond your typical cranberry sauce and dry turkey. This dish is moist and flavourful and oh so good.

How to bake Cranberry Roasted Chicken in the Oven

I like to pan roast the chicken in this recipe on the stovetop in my cast iron pan. However, it can be prepared in a 375 degree oven in a casserole dish or oven-safe skillet.

Step 1 – Preheat oven to 375 degrees F.

Step 2 – Bake the chicken skin side down cranberries in the pan for 20-25 mins.

Step 3 – Flip the chicken and brush with remaining marinade.

Step 4 – Increase heat to 450 degrees F and cook for a further 5-7 minutes.

This is a great dish to serve over the holidays, especially with what is going on in the world right now. Roasted chicken for the holidays is a great option for families rather than getting the typical big turkey and this recipe is festive for the holidays.

About the Cranberry Roasted 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.

Lemon Juice – Adds some brightness to the dish.

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 – 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:

Citrus & Rosemary Roasted Turkey Breast

Apple & Sage Stuffing

Pan Roasted Brussels Sprouts with Bacon & Pomegranate

How to Make Cranberry Roasted Chicken

Serves 4 | Prep time: 10 mins | Cook time: 45 mins

Ingredients:

2 cloves garlic
2 tbsp lemon juice
3 tbsp extra virgin olive oil, divided
2 tbsp soya sauce
2 tbsp Maple syrup
2 cups cranberries, divided
8 pieces chicken thighs, bone-in, skin on.
1 Tbsp fresh rosemary, chopped

Directions:

Place the garlic, lemon juice, 2 tbsp 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.

Heat a skillet on the stove over medium heat. Add 1 tbsp oil then remove chicken from the marinade into the skillet, skin side down.  Discard the marinade.

Season the chicken with salt, pepper, and rosemary.

Without moving them, cook the chicken uncovered for about 20-25 minutes until the fat from the chicken has rendered and the skin is golden brown and crisp. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.

Turn the thighs over and sprinkle the remaining cranberries around the pan. Continue to cook for about 20 more minutes or until the chicken is cooked through and the cranberries just begin to burst.

Serve and enjoy.

Cranberry Roasted Chicken
Yield: 4 Servings

Cranberry Roasted Chicken

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 3 tbsp extra virgin olive oil, divided
  • 2 tbsp soya sauce
  • 2 tbsp Maple syrup
  • 2 cups cranberries, divided
  • 8 pieces chicken thighs, bone-in, skin on.
  • 1 Tbsp fresh rosemary, chopped

Instructions

  1. Place the garlic, lemon juice, 2 tbsp olive oil, soya sauce, maple syrup and 1/2 cup of the cranberries in a blender and blend until smooth.
  2. 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.
  3. Heat a skillet on the stove over medium heat. Add 1 tbsp oil then remove chicken from the marinade into the skillet, skin side down.  Discard the marinade.
  4. Season the chicken with salt, pepper, and rosemary.
  5. Without moving them, cook the chicken uncovered for about 20-25 minutes until the fat from the chicken has rendered and the skin is golden brown and crisp. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.
  6. Turn the thighs over and sprinkle the remaining cranberries around the pan. Continue to cook for about 20 more minutes or until the chicken is cooked through and the cranberries just begin to burst.
  7. Serve and enjoy.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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