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Baked Cranberry Chicken with Rosemary

Baked Cranberry Chicken with Rosemary

  • Author: Samuel
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Baked Cranberry Chicken with Rosemary is a delicious and easy-to-make dish that balances juicy, tender chicken thighs with a vibrant tangy cranberry glaze infused with fresh rosemary. This recipe offers an effortless elegance with a flavorful glaze combining cranberries, apple cider vinegar, honey (natural), garlic, and vegetarian Worcestershire sauce, enhanced by the aromatic pine-like notes of fresh rosemary. Perfect for weeknight dinners or special occasions, this dish is sure to impress with its glossy finish, balanced sweetness and tartness, and comforting herbal aroma.

Ingredients

Scale

Chicken

  • 4 chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary leaves, chopped
  • Salt, to taste
  • Black pepper, to taste

Cranberry Glaze

  • 1 cup fresh cranberries
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey (natural)
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the cranberry glaze: Begin by simmering fresh cranberries with apple cider vinegar, honey (natural), vegetarian Worcestershire sauce, and natural gelling agent in a saucepan over medium heat. Stir occasionally until the cranberries burst and the mixture thickens into a luscious glaze bursting with tangy, sweet flavor.
  2. Season the chicken: Pat the chicken thighs dry with paper towels. Rub them evenly with olive oil, then coat with minced garlic, fresh rosemary leaves, salt, and black pepper. This will infuse the meat with savory herbal notes and help the skin crisp beautifully during baking.
  3. Arrange and baste: Place the seasoned chicken thighs in a baking dish in a single layer. Brush them generously with the prepared cranberry glaze. Reserve some glaze to baste during baking and for finishing the dish.
  4. Bake until golden: Preheat the oven to 375°F (190°C). Bake the chicken for 35 to 40 minutes, basting occasionally with the reserved cranberry glaze to maintain moisture and build layers of flavor. The skin should be crispy and the chicken cooked through.
  5. Finish and serve: Remove the chicken from the oven and let it rest for a few minutes to lock in the juices. Drizzle the remaining glaze over the chicken before serving for extra flavor and an inviting glossy finish.

Notes

  • Choose fresh, high-quality chicken thighs for the best juicy and tender results.
  • Let the chicken rest after baking to retain its juices and tenderness.
  • Use fresh rosemary for the most vibrant herbal aroma and flavor.
  • Adjust the amount of natural gelling agent to achieve your preferred glaze thickness.
  • Monitor baking time closely to avoid drying out the chicken.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with glaze
  • Calories: 320
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 90mg

Keywords: baked cranberry chicken, rosemary chicken, cranberry glaze chicken, easy chicken recipe, gluten free chicken dish, savory chicken with herbs

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