Chicken

Garlic & Rosemary Chicken with Cranberries

Name: Garlic & Rosemary Chicken with Cranberries
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 bone-in, skin-on chicken pieces (2 breasts and 4 thighs; use pieces of similar size); 200 g (2 cups) cranberries (fresh or frozen); 65 g (1/3 cup) brown sugar; 3 tbsp white wine vinegar (divided); 6–8 garlic cloves, minced; 1½ tbsp fresh rosemary, chopped (or 1½ tsp dried; extra sprigs to finish if desired); 1 tsp sweet paprika; 80 ml (1/3 cup) extra virgin olive oil (plus 1 tbsp for searing); 3 celery stalks, chopped; 1 large yellow onion, chopped; 1 lemon, halved; 120 ml (1/2 cup) chicken broth or water; Salt and black pepper (to taste)

Crisp-skinned chicken meets ruby cranberries, fragrant rosemary and plenty of garlic. A little brown sugar softens the berries’ sharpness, while lemon, celery and onion turn the roasting juices into a sauce worth saving for a piece of crusty bread.

Prep: 20 min
Cook: 50 min
Total: 70 min
Serves: 6
Difficulty: Easy

Jump to recipe

A bright twist on roast chicken

The character of this dish comes from contrast: golden skin, sharp berries, sweet onion and the woody scent of rosemary. Keep the chicken skin above the liquid so it can colour in the oven.

The short marinade gives you time to heat the oven and prepare the berries. Searing adds an extra pan, but brings colour before the chicken finishes roasting.

Serve with couscous, a simple green salad or crusty bread. Spoon the softened vegetables and cranberry pan juices over each portion.

Ingredients

Serves 6

6 bone-in, skin-on chicken pieces — 2 breasts and 4 thighs; use pieces of similar size
200 g (2 cups) cranberries — fresh or frozen
65 g (1/3 cup) brown sugar
3 tbsp white wine vinegar — divided
6–8 garlic cloves, minced
1½ tbsp fresh rosemary, chopped — or 1½ tsp dried; extra sprigs to finish if desired
1 tsp sweet paprika
80 ml (1/3 cup) extra virgin olive oil — plus 1 tbsp for searing
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon, halved
120 ml (1/2 cup) chicken broth or water
Salt and black pepper — to taste

Method

Soften the berries
Stir the cranberries with the brown sugar and 1 tablespoon of vinegar in a small bowl. Leave them to stand while you prepare the chicken.
Season and marinate
Pat the chicken dry with kitchen paper. Rub with the garlic, chopped rosemary, paprika, salt and pepper, gently tucking some seasoning underneath the skin.
In a large dish, mix 80 ml olive oil, the celery, onion and remaining 2 tablespoons vinegar. Squeeze in the lemon juice and add the squeezed halves. Turn the chicken through the mixture and refrigerate for 15 minutes.
Meanwhile, heat the oven to 220°C / 425°F (200°C fan) and lightly oil a roasting dish large enough to hold the chicken in one layer.
Brown the chicken
Lift the chicken out of the marinade, keeping all the vegetables and liquid. Brush off loose garlic so it does not burn in the pan.
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Sear skin-side down for about 5 minutes, until golden and easy to lift. Turn and cook for about 3 minutes more. Work in batches if needed.
Roast and serve
Arrange the chicken skin-side up in the roasting dish with the reserved marinade, celery, onion and lemon halves. Add the cranberries and their juices, then pour in the broth around the chicken.
Roast uncovered for 35–40 minutes, checking larger pieces as they may take longer. Use a food thermometer: the thickest part of every piece must reach 74°C / 165°F, without touching the bone.
Rest for 5 minutes. Finish with a few rosemary sprigs if you like, and serve with the vegetables and pan juices spooned over the chicken.

Adapted from Suzy Karadsheh’s cranberry chicken recipe, with original SUNOLIVO wording and imagery. Original recipe

Recipe card