8–10 pieces bone-in, skin-on Lepp’s chicken, (divide whole legs into drumsticks and thighs for quicker cooking)
6 fresh sprigs of rosemary or thyme (rosemary has a much stronger flavour than thyme, it’s your choice)
Seasoning mix of choice – I always use House of Q Rub
2 cups pitted cherries
2 cloves garlic, finely minced
⅓ cup olive oil
3 tablespoons balsamic vinegar, by far the best vinegar we carry is Acetaia Dodi, the one labeled for meat and fish with the black cap is perfect for this dish
Preheat the oven to 375 degrees. In the bottom of a heavy, oven safe pan like this Le Creuset braiser, place all of the pieces of chicken, skin side up, tucking the rosemary or thyme sprigs in amongst the chicken pieces. Drizzle with 1 tablespoon olive oil and sprinkle with seasoning mix of choice.
In a separate bowl place the cherries, garlic, olive oil and balsamic vinegar. Generously season them with kosher salt.
Pour the contents of the bowl, the cherries and all of the juices, onto the chicken. Roast the chicken for 45 minutes or until the skin is golden and caramelized and the chicken has cooked through.