Reviewed: Apr. 9, 2005

This is absolutely delicious! I first made this for a Valentine's Dinner at my church. We love it so much, my husband gets mad if he's not around when I bake it. I simplified it alot... cover with aluminum foil so i dont have to baste. And I left out all the extras. Just chicken, BBQ sauce and cranberry sauce. 5 stars!

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NUTTALLTL

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Reviewed: Apr. 9, 2005

Amazing dish. I recieve nothing but rave reviews everytime I make this dish. I have even had it requested on numerous occasions. I actually cooked it without the celery and I only baste every 20-30 minutes. Excellent.

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MRMENSHUN

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2005

My entire family loved this recipe!!! To cut out some calories, I substituted pam cooking spray for the butter. I also removed the skin from the chicken, too. I eliminated the celery, as I do not like it. I took advice from other members, and lined the dish with foil for an easy cleanup. I also did not baste the chicken every 15 minutes. Instead, I took the advice of another member and covered the dish with foil. The chicken turned out yummy and tender. Can't wait to make this again!

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DMUSICK

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Reviewed: Apr. 1, 2005

This was a great, different dish! I wasn't sure how it would turn out given the unique ingredients, and my husband was especially skeptical. But it turned out really good, I followed the recipes, except I used boneless, skinless chicken breasts and cooked for a little less than 90 min. It's a repeater!

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LESLEYAGGIE03

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Reviewed: Feb. 4, 2005

Used boneless/skinless chicken thighs, and covered w/foil as another person did: No basting. Placed foil on bottom of dish to avoid the scrubbing others had commented upon. My boyfriend doesn't like cranberries, and I'm not fond of bbq sauce--the combo was very tasty with neither ingredient overpowering the other. However,next time I'll cut back to 3/4 cup of bbq sauce due to overall sweetness, and omit the celery (didn't notice any of that flavour). I don't think you can overcook this dish (w/dark meat, covered). Baked at 300 for two hours, then it sat in warm oven for 30 minutes: Extremely tender, and not needing to dine by a certain time, due to an entree's cooking period, was great!

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jan. 4, 2005

This was very tasty, it took me forever to clean the pan I cooked it in, but it was good!

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KENNEDY5976

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Reviewed: Nov. 23, 2004

I made this chicken last night, and it was delicious. My husband is a white meat man, so I made both. The dark meat pieces were definitely tastier. If not for him I would have used only dark meat for this recipe. It was falling off the bone. I am not a lover of bbq sauce but this had a much milder flavor that was great.

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MEBS75

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2004

This was very good. If you cover the pan with foil, the sauce doesn't burn and you don't need to baste.

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Amy

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 7, 2004

Just delicious. We left out the celery...just don't care for it. I served it with white rice and asparagus. Yum, yum!

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IMATD

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Reviewed: Oct. 30, 2004

I was very curious about the combination of ingredients in this recipe - it wasn't like anything I had ever made before. My husband and I were pleasantly surprised at the outcome. The flavors blended together well during baking. It's also easy to prepare; however, it takes some time to bake. One note: I took it out of the oven ten minutes early, and some of the sauce was already burned onto the dish.

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MEGAN24

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Reviewed: Oct. 21, 2004

My husband and I give this recipe high marks! In fact, he raved about this chicken all during dinner. It has just the right blend of tangy/sweet. My only problem with it was that 90 minutes cooking time may be too long for my oven, as there was a little burned sauce. However, I caught it in time and nothing was ruined! This one is definitely a keeper! Next time I may even serve it to company!

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Jill C.

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Goshen, Indiana, USA

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Reviewed: Jul. 14, 2004

Delicious! I will definitely make this one again. The flavors are great and it is easy to get started. I used chicken thighs and a lot of sauce. Since the chicken were immersed in the gravy, I did not need to baste making this recipe nearly hasle free.

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BUSINESSED

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Reviewed: Jul. 7, 2004

I will definitely make this again and again. A real change from the breaded and baked chicken that I normally make. It was a little extra effort with alot of extra results!! Thanks for sharing this recipe!!

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CMM4CHRIS

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Reviewed: May 20, 2004

My 9 year old daughter helped me make this easy dish and my entire family raved! I have 3 boys beside my daughter and I have a very hard time finding something that ALL three like...this one did the trick!

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TELECKYMOM

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Reviewed: Apr. 26, 2004

Easy, different, and yummy! Thank You!

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Amelia Prota

Cooking Level: Intermediate

Living In: Santo Domingo, Distrito Nacional, Dominican Republic

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Reviewed: Apr. 24, 2004

I'm giving this 3 stars as I thought it was quite tasty but my husband thought it was way too SWEET. If you (&/or your family) like entrees that are sweet (like recipes with pineapple or marshmellows), you'll love this. If not, don't bother.

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FBA

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Reviewed: Apr. 16, 2004

This was very easy to make and delicious. Just the right combination of sweet and tart. I bought a fryer chicken and cut the pieces even smaller, reducing the cooking time to 1 hour.

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HELENHW

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Reviewed: Apr. 5, 2004

Easy and tasty! Bound to become a "regular" in our house.

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JOHNNYAWESOME

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Reviewed: Mar. 24, 2004

This was a huge hit with my crowd! I had several people ask for the recipe, and it was so easy. I did take a short cut on it, and used individually frozen chicken breast tenderloins. I just put them in the pan frozen and instead of cooking the onion and celery in the chicken drippings, I just used butter. I poured the sauce over the frozen chicken and baked it. It worked beautifully!

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ALIANN

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Reviewed: Mar. 8, 2004

I simply LOVED this recipe! The cranberries didn't "take over" the dish, and the barbecue sauce was oh so tasty. I was very surprised at how juicy the chicken was, considering that you don't cover it to bake. Even my friend, who doesn't like cranberries, asked for the recipe so she could make it!

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BABYOFMINE

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Cranberry BBQ Chicken

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