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Baked Cranberry Chicken with Rosemary

Baked Cranberry Chicken with Rosemary

  • Author: Christopher
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Baked Cranberry Chicken with Rosemary is a wholesome and vibrant dinner recipe that balances savory and sweet flavors. Tender chicken thighs are marinated with fresh rosemary, garlic, and natural vegetarian Worcestershire sauce, then baked with a tangy cranberry glaze made with fresh cranberries, maple syrup (natural), and a natural gelling agent. This easy-to-make dish is perfect for weeknights or special occasions, combining fresh herbs and seasonal ingredients for a flavorful, nutritious meal that impresses family and friends.

Ingredients

Scale

Chicken and Marinade

  • 4 chicken thighs, juicy and tender
  • 3 tbsp olive oil
  • 2 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar
  • 2 tbsp maple syrup (natural)
  • 3 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped
  • Salt, to taste
  • Black pepper, to taste

Cranberry Glaze

  • 1 cup fresh cranberries
  • 1/4 cup water
  • 1 tbsp maple syrup (natural)
  • 1 tsp natural gelling agent

Garnishes and Serving

  • Fresh rosemary sprigs
  • Whole fresh cranberries
  • Chopped parsley (optional)

Instructions

  1. Prepare the Marinade: In a bowl, whisk together olive oil, vegetarian Worcestershire sauce (natural), apple cider vinegar, maple syrup (natural), minced garlic, salt, and black pepper. Stir in the finely chopped fresh rosemary to infuse the marinade with its earthy aroma.
  2. Marinate the Chicken: Place the chicken thighs in a shallow dish. Pour the prepared marinade over the chicken, turning each piece to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
  3. Prepare the Cranberry Glaze: In a small saucepan, combine fresh cranberries with water and maple syrup (natural). Heat gently over low heat until the cranberries soften and start bursting. Sprinkle in the natural gelling agent and stir well until the mixture thickens into a luscious glaze. Remove from heat and set aside.
  4. Assemble and Bake: Preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs in a baking dish without overcrowding. Spoon the cranberry glaze generously over each piece, and add a few sprigs of fresh rosemary on top. Bake uncovered for 35-40 minutes or until the chicken is fully cooked and the glaze is bubbly and caramelized.
  5. Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Serve warm, drizzled with extra cranberry glaze if desired, and garnish with fresh rosemary sprigs, whole cranberries, and chopped parsley.

Notes

  • Pat dry chicken before marinating to ensure better browning and crispier skin.
  • Use fresh rosemary and cranberries for the most vibrant flavors.
  • Do not overcrowd the baking dish to allow even cooking of each chicken piece.
  • Adjust the amount of natural gelling agent to achieve the desired glaze thickness.
  • Always let the chicken rest after baking to keep it juicy and tender.
  • Prep Time: 40 minutes (including marinating time)
  • Cook Time: 35-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with glaze
  • Calories: 350
  • Sugar: 9g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 95mg

Keywords: baked chicken, cranberry chicken, rosemary chicken, healthy dinner, gluten free dinner, savory and sweet chicken, easy chicken recipe

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