cranberry chicken

This crazy delicious Orange Cranberry Roast Chicken is covered with rosemary balsamic butter to keep it tender and juicy. It's a super easy to make and healthy recipe that is as perfect for a weekend dinner as it is for a special holiday meal.

Orange Cranberry Roast Chicken with Rosemary Balsamic Butter

chicken

cranberries (fresh

rosemary

orange

butter, softened (use ghee for Whole30)

reduced balsamic vinegar

sea salt

black pepper

orange (use the orange you’ll use

Preheat the oven to 420 degrees. Dry the skin of the chicken with paper towels. Place the cranberries and rosemary in a small roasting pan.

Mix the Rosemary Balsamic Butter ingredients together in a small bowl. Spread the butter under the skin of the chicken, being careful not to break the skin.

Lay the chicken on the cranberries. Cut the orange into quarters and squeeze the juice over the chicken then nestle the quarters around the chicken.

Roast the chicken for 45 mins then reduce the heat to 350 and continue roasting for another 45 mins.

Remove the chicken from the pan and serve with the cranberries spooned over the top.

This chicken is as pretty as it is tasty. We served it to guests and everyone loved it!

I made this tonight for my family and it was so delicious!!!  The chicken was so moist and juicy - and the cranberries complimented it so well.  I served this with cinnamon roasted butternut squash (no added sugar) and sauteed green beans with garlic and oil.  Wonderful recipe - A keeper for sure!! Thanks!!

This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that&#x27;s perfect for cool nights!

Dump-and-Bake Cranberry Chicken

boneless, skinless chicken breasts (about 3 lbs. total)

(about 1 cup) French, Russian or Catalina salad dressing

(14 ounce) can whole berry cranberry sauce

(1 ounce) packet dry onion soup mix seasoning

Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.

Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.

Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

Sheet Pan Cranberry Chicken and Stuffing is a one-dish, delicious alternative to roasted turkey and stuffing. This meal contains all the holiday flavors you love — juicy, tender, perfectly baked poultry topped with a tangy cranberry sauce and buttery, savory stuffing —  made in a fraction of the time. 

Sheet Pan Cranberry Chicken and Stuffing

boneless skinless chicken breasts (pounded to even 3/4 inch thickness)

salt and pepper (to taste)

Italian herb blend seasoning

cranberry sauce

chicken broth (or water)

onion soup mix

butter (melted)

1½ cups chicken or vegetable broth

celery (chopped)

onion

salt

pepper

cranberries

Preheat oven to 375 degrees. Use Reynolds Wrap Heavy Duty Foil to cover one half of a large sheet pan. Fold up the edges to make a tray.

Season chicken with salt, pepper, and Italian seasoning. Drizzle a large pan with oil, brown the chicken on both sides, and set aside.

Arrange chicken breasts in the foil tray. Stir together cranberry sauce, 1/2 cup broth (or water) and the onion soup mix. Spoon over the chicken breasts.

Prepare the chicken

Arrange stuffing, celery, and onions on the unused half of the sheet pan. In a medium bowl stir together broth, butter, salt, and pepper. Pour over the stuffing and use spoons or your hands to toss well.

Prepare the stuffing

Bake for 20-25 minutes until chicken is cooked through and stuffing is browned and crisp on the top. Top with dried cranberries and serve.

Bake it

This easy baked cranberry chicken recipe with rosemary is your ticket to a comforting, show-stopping dinner! You'll love the bold flavors from fresh minced garlic, rosemary, and citrus. Fresh cranberries make a festive, luscious and juicy topping.

Be sure to review my tips and the step-by-step tutorial in the post above. 

Garlic Rosemary Chicken with Cranberries

brown sugar

2-3 tbsp white wine vinegar,

6-8 garlic cloves,

Salt and pepper

tsp sweet paprika

Extra virgin olive oil

lemon, juice of (do not discard used lemon halves)

yellow onion, chopped

celery stalks, chopped

chicken broth

In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.

Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.

In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.

Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.

Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.

Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

Juicy chicken slow cooked to tender perfection in a sweet and tangy cranberry sauce - just 3 ingredients!

3 Ingredient Slow Cooker Cranberry Chicken

chicken breasts

French dressing ((see note for my easy homemade version!))

cranberry cranberry sauce (OR 1 cup homemade cranberry sauce)

Lightly grease a slow cooker. Place chicken breasts in the bottom in a single layer.

Whisk together French dressing and cranberry sauce. Pour over chicken. Turn chicken to coat all sides of the chicken.

Cover and cook on high for 3-4 hours or on low for 6 hours until chicken is cooked through. Garnish with toasted pine nuts and chopped parsley if desired and serve.

I make this at least 2 x a week and have given it out many times.. for the cranberries I only use whole berries

I made this in the instant pot following the same directions but put it on high pressure for 12 minutes (with frozen chicken) and it turned out beautifully!

How do I change slow cooker recipes to oven recipes?  I’m in a rental house that doesn’t have a slow cooker. Thanks

Thought I’d give this a try and so glad I did. I even made the dressing, which I’ve never tried before. 
My recipients thought it was  yummy, so I was very happy too.

I've been making this for over 30 years, but never in the crock pot. This way makes for easier clean up, as the crock can go in the dishwasher.  This is super simple and super good!

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Top 6 cranberry chicken recipes from across the web

The most viewed cranberry chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Cranberry Roast Chicken with...

Dump-and-Bake Cranberry Chicken

Sheet Pan Cranberry Chicken and Stu...

Garlic Rosemary Chicken with Cranbe...

3 Ingredient Slow Cooker Cranberry ...

3 Ingredient Slow Cooker Cranberry ...

The most viewed cranberry chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine