This chicken is the perfect Friday night or weeknight dinner and uses seasonal sweet cherries.
Ingredients
Servings 4
- 2 cups pitted cherries
- ½ cup olive oil
- ¼ cup orange juice
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 chicken cut up into 8 pieces
- 5 garlic cloves minced
- 6 fresh sprigs of rosemary or 1 tablespoon dried rosemary
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Nutritional Facts
Nutrition Facts
Balsamic Roasted Chicken with Rosemary and Cherries
Amount per Serving
Calories
399
% Daily Value*
Fat
35
g
54
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
24
g
Cholesterol
22
mg
7
%
Sodium
606
mg
26
%
Potassium
272
mg
8
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
12
g
13
%
Protein
7
g
14
%
Vitamin A
122
IU
2
%
Vitamin C
14
mg
17
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 375°F.
- In a large bowl combine cherries, olive oil, orange juice, and balsamic vinegar and set aside.
- Heat a cast iron skillet over medium heat. Add oil and when oil is hot, brown chicken, about 3 minutes.
- Turn chicken over, add garlic cloves and rosemary sprigs, tucking the rosemary and garlic all around.
- Sprinkle chicken with salt and pepper.
- Add cherry mixture and bring to a boil.
- Remove from heat and place in the oven for 20 - 25 minutes until chicken is cooked through. Alternatively, place chicken in oven-safe baking dish. Put garlic and rosemary around chicken, tucking it into the pieces. Sprinkle with salt and pepper and pour cherry mixture over chicken. Roast for 45 minutes, until chicken is golden and cooked through.
