Prep Time
15 minutes
Cook Time
50 minutes


  • 1 cup fresh cranberries
  • ¼ cup brown sugar
  • 4 tbsp white wine vinegar (divided equally)
  • 3 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 1 tbsp fresh rosemary
  • ½ tsp paprika
  • ¼ cup extra virgin olive oil
  • ½ cup celery stalks, chopped
  • ½ cup pearl onions, peeled


  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine the fresh cranberries, brown sugar, and 2 tbsp of white wine vinegar. Set aside.
  3. Pat the chicken thighs dry using paper towels. In a large bowl, combine the chicken thighs, remaining 2 tbsp of white wine vinegar, salt, pepper, fresh rosemary, paprika, and extra virgin olive oil. Allow the chicken to marinate in this mixture for about 15 minutes.
  4. Add the chopped celery stalks and peeled pearl onions to the marinating chicken mixture.
  5. Place the marinated chicken, vegetables, and marinade in a baking dish, arranging everything evenly.
  6. Scatter the sugared cranberries over the top of the chicken and vegetables.
  7. Bake in the preheated oven for about 50 minutes, or until the chicken is fully cooked and the skin is crispy and golden brown.
  8. Once done, remove from the oven and let it rest for a few minutes before serving.
  9. Serve the delicious cranberry-glazed chicken thighs and vegetables warm, garnished with extra fresh rosemary if desired.