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Plated cherry chicken with balsamic rosemary glaze served on a wooden table.
Alyssa

Cherry Chicken with Balsamic Rosemary Glaze

A delicious cherry chicken dish glazed with balsamic and rosemary.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 pieces chicken breasts (or thighs; adjust cooking time)
  • 1 teaspoon sea salt
  • 3 tablespoons balsamic vinegar
  • 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)
  • to taste freshly ground black pepper

Method
 

  1. Preheat the oven to 400°F.
  2. In a small bowl, whisk together sea salt, balsamic vinegar, 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 (40 minutes for thighs), 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 balsamic glaze over the chicken.

Notes

Adjust cooking time according to the type of chicken used.