Roasted Cherry Balsamic Chicken
Tender, juicy chicken roasted with SGS cherries, fragrant rosemary, and a rich balsamic glaze—this dish is the perfect balance of sweet and savory. Whether you’re using thighs or breasts, the deep, caramelized flavors make this a standout meal.
Ingredients:
- 6 chicken thighs (or breasts)
- 1 tbsp kosher salt
- ¼ cup balsamic vinegar
- 2 tbsp honey
- ½ cup olive oil
- 1 cup minced shallots (about 2 large or 4 medium)
- Handful of fresh rosemary sprigs
- 2 cups SGS cherries, pitted
- Kosher salt, to taste
- Black pepper, to taste
Recipe Instructions:
- Prep the Chicken: Pat the chicken dry with a paper towel and season with kosher salt. Let it sit at room temperature while preparing the marinade.
- Make the Marinade: In a small bowl, whisk together balsamic vinegar, honey, olive oil, shallots, salt, and black pepper. Place the chicken in a resealable plastic bag, pour in the marinade, seal, and ensure all pieces are well coated. Let marinate in the fridge for at least 30 minutes, or up to overnight.
- Prepare the Cherries: Pit the SGS cherries and set aside.
- Bring to Room Temperature: Remove the chicken from the fridge 30 minutes before baking to allow it to come to room temperature.
- Bake the Chicken: Preheat the oven to 400°F. Place the chicken skin-side up in a shallow roasting dish or cast-iron skillet. Tuck the rosemary sprigs between the chicken pieces, then scatter the cherries around the pan, making sure to leave as much skin exposed as possible. Pour the marinade over the chicken.
- Roasting Time:
- Chicken breasts: Roast for 20 minutes, then remove from the pan.
- Chicken thighs: Roast for 45 minutes, rotating the pan every 10-12 minutes.
- Final Crisp & Glaze: Increase the oven temperature to 450°F. Return the breasts to the pan. Let the sauce reduce and the chicken skin crisp for about 12 minutes, basting the chicken with the pan juices every 3-4 minutes.
- Serve & Enjoy: Sprinkle with crunchy sea salt and freshly ground black pepper. Serve warm, spooning extra roasted cherries and pan sauce over the top.
Other SGS Fruit & Chicken Combinations
Try SGS plums instead of cherries and add a touch of thyme for a deeper, earthy flavor.
Use SGS peaches and swap balsamic for white wine vinegar for a lighter, summer-inspired dish.
Go for nectarines with Dijon mustard in the marinade for a sweet and tangy kick.
SGS cherries bring rich, caramelized sweetness to this dish, making every bite unforgettable.
