Cranberry-Orange Roasted Chicken with Rosemary and Garlic

Why You’ll Love This Recipe

• Sweet-tart fresh cranberries and bright orange zest make a naturally glossy, vibrant pan sauce as they roast.
• Bone-in chicken stays juicy with crisp, golden skin at high heat—no tricky techniques.
• Everything roasts on one pan while the wild rice simmers hands-off on the stove.
• Elegant enough for guests, easy enough for weeknights.

Grocery List

• Produce: Fresh cranberries, 1 large orange, garlic, fresh rosemary, optional parsley
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on chicken pieces (about 3 lb), extra-virgin olive oil, honey or maple syrup, Dijon mustard, low-sodium chicken broth, wild rice blend, kosher salt, black pepper

Full Ingredients

For the Cranberry–Orange Roasted Chicken

• 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 2 cups fresh cranberries (8 oz / 225 g)
• 1 large orange, zested (1 tbsp) and juiced (1/3 cup)
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, minced (about 1 tbsp)
• 2 tsp finely chopped fresh rosemary, plus 2 to 3 small sprigs for roasting
• 2 tbsp honey (or pure maple syrup)
• 1 tsp Dijon mustard
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup low-sodium chicken broth (or water), for deglazing
• 1 tbsp unsalted butter, to finish the sauce
• Optional: pinch red pepper flakes for gentle heat

For the Wild Rice

• 1 cup uncooked wild rice or wild rice blend
• 2 1/4 cups low-sodium chicken broth (or water)
• 1/2 tsp kosher salt
• 1 tbsp olive oil or butter (optional)
• Optional garnish: chopped parsley or toasted slivered almonds

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Place a rack in the center of the oven and heat to 425°F (220°C). Line a large, sturdy rimmed sheet pan with parchment or foil for easy cleanup, or use it bare for maximum browning. Pat the chicken very dry with paper towels so the skin crisps well.

Step 2: Make the orange–rosemary mixture

In a large bowl, whisk together the olive oil, orange zest, orange juice, garlic, chopped rosemary, honey, Dijon, kosher salt, black pepper, and a pinch of red pepper flakes if using. Add the chicken and toss to coat thoroughly, getting some mixture under the skin where possible. Let stand 10 to 15 minutes while the oven finishes preheating (or cover and refrigerate for up to 24 hours; bring to room temp 20 minutes before roasting).

Step 3: Arrange chicken and cranberries

Transfer the chicken to the sheet pan, skin side up, leaving a little space between pieces. Scatter the fresh cranberries all around and tuck in a few rosemary sprigs. Spoon any remaining bowl juices over the chicken and berries.

Step 4: Roast until the berries burst and the skin is crisp

Roast for 25 minutes. Carefully stir the cranberries and baste the chicken with the pan juices. Continue roasting 15 to 20 minutes more, until the cranberries have burst and released juices and the chicken is cooked through: 175°F (79°C) at the thickest part of thighs/drumsticks or at least 165°F (74°C) if using breasts. The skin should be deeply golden.

Step 5: Build the glossy pan sauce

Transfer chicken to a warm platter. Place the hot pan over medium heat on the stovetop (or pour the contents into a wide skillet). Add the chicken broth, scraping up the browned bits. Simmer for 2 to 3 minutes until slightly reduced. Off the heat, swirl in the butter to create a shiny, lightly thickened sauce. Taste and adjust seasoning with a pinch of salt or a squeeze of orange juice if desired. Return the chicken to the pan or spoon sauce over the platter.

Step 6: Cook the wild rice while the chicken roasts

Rinse the wild rice under cold water. In a medium saucepan, bring the broth, salt, and oil or butter to a boil. Stir in the rice, reduce to a gentle simmer, cover, and cook for 45 minutes (check package directions for blends). Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Step 7: Plate and serve

Spoon a bed of wild rice onto plates. Top with chicken and a generous ladle of the burst cranberry–orange pan sauce, making sure to include some berries. Garnish with a little extra orange zest or chopped parsley if you like, and serve immediately.

Pro Tips

• Dry skin = crisp skin. Pat thoroughly and avoid overcrowding the pan so steam can escape.
• Use a thermometer for perfect results: aim for 175°F on thighs/drumsticks for tender, juicy meat.
• If cranberries are very tart, add 1 extra teaspoon honey to the pan sauce at the end.
• Frozen cranberries work great. Roast from frozen; no need to thaw.
• Convection fans: if using a convection oven, reduce to 400°F (205°C) and start checking 5 minutes earlier.

Variations

• Maple–Thyme: Swap honey for maple syrup and rosemary for thyme; add 1 thinly sliced shallot to the pan.
• Sheet-Pan Supper: Add 1 lb halved baby carrots or parsnips to the pan (toss with 1 tbsp oil and a pinch of salt); roast alongside.
• Boneless Thighs: Use 2 lb boneless, skinless thighs; roast 18 to 22 minutes total, adding cranberries after the first 8 minutes.

Storage & Make-Ahead

Marinate the chicken up to 24 hours ahead. Leftover chicken and sauce keep 3 to 4 days refrigerated in an airtight container. Reheat, covered, at 350°F (175°C) for 10 to 15 minutes, adding a splash of broth to loosen the sauce. Wild rice keeps 4 days; reheat with a drizzle of water. Cooked chicken (off the bone) and sauce can be frozen up to 2 months.

Nutrition (per serving)

Approximate values including wild rice: 720 calories; 35 g fat; 52 g carbohydrates; 3 g fiber; 40 g protein; 710 mg sodium. Values will vary with exact cuts and brands.