Ingredients
For the Chicken:
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4 large chicken breasts or 6 chicken thighs (bone-in or boneless)
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1 cup fresh cranberries
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3 tbsp olive oil
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3 tbsp butter, melted
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3 cloves garlic, minced
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme leaves
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1 tbsp fresh parsley, chopped
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½ cup chicken broth
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¼ cup honey or maple syrup
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1 tbsp fresh lemon juice
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½ tsp paprika
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½ tsp black pepper
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1 tsp salt (add more to taste)
Optional Add-Ins:
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½ cup dried cranberries
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1 small orange, sliced
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1 small onion, sliced
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½ cup white wine
Instructions
Pat the chicken dry with paper towels to help it brown better. Season generously with salt, pepper, and paprika on both sides. Place the chicken pieces into a large baking dish, leaving space between each piece so they cook evenly.
In a bowl, whisk together melted butter, olive oil, garlic, rosemary, thyme, honey, and lemon juice. Mix until everything is well combined and the herbs are evenly distributed. Pour this mixture over the chicken, coating each piece thoroughly.
Scatter fresh cranberries around the chicken in the baking dish. Add orange slices, onions, or dried cranberries if using. These will infuse the chicken with extra holiday flavor and create a rich, aromatic base.
Pour chicken broth (or broth + wine mixture) into the bottom of the dish. Do not pour directly over the chicken so the seasoning doesn’t wash off. Bake uncovered at 375°F (190°C) for 35–45 minutes, or until the chicken reaches 165°F internally and the cranberries begin to burst.
For beautifully caramelized chicken, switch the oven to broil for 2–3 minutes at the end of cooking. Watch closely to prevent burning. The glaze will bubble, thicken, and cling to the chicken beautifully.
Notes
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If using chicken thighs, reduce cooking time slightly since they cook faster than large chicken breasts.
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Frozen cranberries work fine—no need to thaw.
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Adding a splash of white wine creates a deeper, more elegant sauce.