Rosemary Cherry Balsamic Roasted Chicken
- 1 whole free range chicken’s legs, wings, thighs and breasts
- 6 fresh sprigs of rosemary
- 2 cups pitted cherries
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt
Preheat the oven to 400 degrees F. In the bottom of a heavy pan or cast iron skillet place all of the pieces of chicken, tucking the rosemary sprigs in amongst the chicken pieces.
In a separate bowl, place the cherries, garlic, olive oil and balsamic vinegar. Generously season with kosher salt.
Pour the contents of the bowl, the cherries and all of the juices, onto the chicken. Roast the chicken for 40 minutes or until the skin is golden and caramelized and the chicken breasts have cooked through.
Recipe Credit: Heather Christ