Festive Cranberry Chicken Bake (Print Version)

# Ingredients:

→ For the Cranberry Mixture

01 - 2 cups fresh cranberries
02 - 1/3 cup packed brown sugar
03 - 1 tablespoon white wine vinegar

→ For the Chicken

04 - 6 bone-in, skin-on chicken pieces (mix of breasts and thighs, roughly 2 1/4 pounds total)
05 - 6 to 8 garlic cloves, finely minced
06 - 1 1/2 tablespoons fresh rosemary, finely chopped (or substitute 1 1/2 teaspoons dried)
07 - 1 teaspoon sweet paprika
08 - Kosher salt, to taste
09 - Freshly ground black pepper, to taste
10 - Extra virgin olive oil (1/3 cup plus extra for pan-searing)

→ For the Vegetable Base

11 - 3 celery stalks, roughly chopped
12 - 1 large yellow onion, chopped
13 - 1 whole lemon
14 - 2 tablespoons white wine vinegar
15 - 1/2 cup chicken broth or water

→ For Garnish

16 - Fresh rosemary sprigs (optional)

# Instructions:

01 - Grab a small mixing bowl and toss together the cranberries, brown sugar, and 1 tablespoon of white wine vinegar. Give it a quick stir and let it sit on the counter while you get the chicken ready. The cranberries will start to soften and release their juices.
02 - Use paper towels to pat each chicken piece completely dry. In a small bowl, mix the minced garlic, chopped rosemary, paprika, salt, and pepper. Rub this aromatic mixture all over the chicken, making sure to get both sides. Here's the trick: gently lift the skin and push some of that seasoning directly onto the meat underneath for maximum flavor.
03 - Find a baking dish large enough to fit all your chicken in a single layer. Pour in 1/3 cup olive oil, then add the chopped celery, onions, and the remaining 2 tablespoons of white wine vinegar. Cut your lemon in half and squeeze all the juice into the dish, then drop the squeezed halves right in there too. Place the seasoned chicken pieces into this mixture and use your hands to massage everything together, making sure the chicken gets coated. Let it hang out at room temperature for about 15 minutes.
04 - While your chicken is soaking up all those delicious flavors, go ahead and heat your oven to 425°F.
05 - Once your oven is ready and the chicken has marinated for at least 15 minutes, heat about a tablespoon of olive oil in a large skillet over medium-high heat. Working in batches so you don't crowd the pan, place the chicken pieces skin-side down. Let them sizzle undisturbed until the skin releases easily and turns beautifully golden brown, roughly 5 minutes. Flip them over and brown the other side for about 3 minutes. Transfer each seared piece back to the baking dish with the vegetables as you finish.
06 - Spoon the sugared cranberries along with any sweet syrup they've created over the top of the chicken. Pour the chicken broth or water around the edges of the dish. Slide it into your preheated oven and bake until the chicken is completely cooked through and the juices run clear, about 35 to 40 minutes.
07 - Pull the dish from the oven and let it rest for a couple minutes. If you want to make it look extra special, scatter a few fresh rosemary sprigs on top. Serve the chicken hot, making sure to spoon plenty of those flavorful pan juices, tender vegetables, and tangy cranberries over each portion.

# Notes:

01 - If you prefer boneless, skinless chicken thighs, they work beautifully here too. Just brown them for a couple minutes per side and reduce the baking time to around 25 minutes.
02 - Fresh cranberries bring the best flavor, but frozen cranberries are a totally acceptable substitute if that's what you have available.
03 - For even deeper flavor, you can marinate the chicken in the seasoning and citrus mixture in the refrigerator for a few hours before cooking.

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