Summer is here and that means lots and lots of cherries! Especially here in Utah, we have an abundance of cherries as well as plenty of other lovely summer stone fruits that are wonderful to cook with – think pies, galettes and salads! Today, however we are using fresh cherries and balsamic vinegar to make an amazing sweet savory sauce that will truly convert you to baking fruit with your proteins. Truly, there is nothing quite like it!
The woody rosemary mingles with the sweet cherries and acidity of the balsamic in a way that not only tastes incredible, but will make your home smell like a sweet, herbaceous, earthy fairytale. And the caramelized shallots? To die for! This recipe is so simple – it has less than ten ingredients, and it’s all baked in one pan!
When roasting, I usually go for the whole chicken, or if I’m only cooking a single part I tend to go for chicken thighs. Chicken thighs are in my opinion far superior to the breast or even the legs – although when I can find the whole leg with the thigh and drumstick that is my absolute favorite! Chicken thighs are inexpensive, juicy and because they are all dark meat – very flavorful!
Rosemary Cherry Chicken
Cherry Chicken is a magical and summery dish! The sweet cherries mingling with the tangy balsamic and jammy caramelized shallots make for a delicious simple one pan recipe you and your family are sure to enjoy.
Ingredients
Instructions
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Preheat oven
First, preheat your oven to 400°F (204°C)
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Prepare and marinate the chicken
Combine and whisk together the honey, balsamic vinegar, olive oil, one large chopped shallot, 2 sprigs of chopped rosemary, salt and pepper in a bowl large enough to place the chicken thighs in. Marinate the chicken for one hour (or if you do not have time, as long as it takes to pit the cherries and preheat the oven will be just fine, it will still taste delicious!)
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Pit the cherries then peel and cut the rest of the shallots in half. When the oven is preheated, place the chicken thighs in a large cast iron pan and nestle the cherries, and shallots around and between them. Drizzle the rest of the marinade over everything. And place in the oven for 45 minutes. I like to turn the heat up to °425 at the last 5 minutes for a skin that is a bit crispier.
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Towards the end, keep an eye on the chicken. Every oven is a bit different. Some run hotter and some need a bit of extra time – watch closely and adjust accordingly. Since my oven is a bit weaker, I need to cook them for more time. After removing from the oven, let them sit for ten minutes to cool down and absorb the juices. Then serve with a generous scoop of the caramelized shallots and cherries and enjoy!
This recipe is so easy to make and so delicious. My family loved it. Highly recommend trying it.
SO good! 🍒
Absolutely delish. Such a creative way to use seasonal cherries 😍