Balsamic Roast Chicken with Cherries & Rosemary


So, I have to admit that I purchased these cherries from Whole Foods against my will. I have this newfound philosophy that cherries should only be purchased from roadside stands in small towns and eaten on tailgates amid peripheral views, where you can spit the pits onto a dirt road and no one cares.

But not every day can be like that, so last night I bought cherries from Whole Foods and ate half the bag over the sink while I hand-pitted the other half to make you this chicken.

Also, should one not spit cherry pits down the garbage disposal? Asking for a friend.

2 lbs chicken thighs
2 cups cherries, pitted
4 sprigs fresh rosemary
2 cloves of garlic, minced
1/2 cup olive oil
3 tbs balsamic vingar
Kosher salt

  1. Preheat the oven to 400 degrees. Add a little olive oil to the bottom of a cast iron skillet.
  2. Rinse the chicken and nestle them into the skillet, tucking the rosemary under and around them.
  3. In a medium bowl, combine the cherries, rosemary, garlic, olive oil, vinegar, and a generous amount of salt. Pour the mixture over the chicken.
  4. Bake the chicken for about 40-45 minutes, until browning on top, and cooked through. (I popped the chicken under the broiler for about 3 minutes to crisp up the skin as well, but that’s definitely an optional, OCD step.)


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