Cherry Balsamic Herb Roasted ChickenPrint Print Without Images
There are a number of reasons to try this unique pairing of fragrant herbs with beautiful Okanagan cherries other than the fact that it’s just plain delicious! First, this dish smells amazing while it bakes. Second, it’s an incredibly easy one-dish dinner, no pre-browning or complicated sauces to make. Third, it’s elegant enough for company or perfect for a casual summer patio dinner. My kitchen workhorse pan is my Le Creuset braiser, it’s just the right pan for this dish, comes with a lid, and pretty enough to go right on to the table. This is by no means a sponsored post, I just love my Le Creuset that much!
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.