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Plated cherry chicken with balsamic rosemary glaze, garnished with fresh rosemary and surrounded by roasted vegetables.
Alyssa

Cherry Chicken with Balsamic Rosemary Glaze

A delicious chicken dish with a sweet and savory cherry and balsamic glaze, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 pieces chicken breasts (or use 4 chicken thighs; adjust cooking time)
  • 1 teaspoon sea salt
  • 3 tablespoons chicken broth plus 1 teaspoon lemon juice
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1 large shallot (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 3 sprigs fresh rosemary
  • 1 cup cherries (pitted and halved)
  • Freshly ground black pepper (to taste)

Method
 

  1. Preheat the oven to 400°F.
  2. In a small bowl, whisk together sea salt, chicken broth, honey, olive oil, shallots, and garlic.
  3. Place the chicken and marinade into a large ziplock bag. Let it rest at room temperature for about 30 minutes, or marinate in the refrigerator for several hours (or overnight).
  4. Pit and halve the cherries, set aside with the rosemary sprigs.
  5. Pour the chicken and marinade into a baking dish, spreading the chicken in an even layer.
  6. Tuck the cherries around the chicken and nestle the rosemary sprigs between the pieces.
  7. Bake for 20 minutes for chicken breasts. If using thighs, bake for 40 minutes, covering the dish with foil halfway through.
  8. Remove from the oven and spoon some of the pan sauce over the chicken. Increase heat to 450°F and bake an additional 10 minutes to caramelize the glaze.
  9. To serve, discard the rosemary sprigs and spoon the roasted cherries and glaze over the chicken.

Notes

Ensure the chicken is cooked thoroughly and the cherries are tender.