Roasted Cherry Chicken

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Wow. This one was a winner - savory and sweet, all at the same time.

Preparation time: 10 mins
Cooking time: 45 mins

Serves: 2


2 chicken breasts, bone in & skin on
1/2 c pitted fresh cherries
1 Tbsp rosemary
1 clove garlic
1 Tbsp chopped parsley
Salt & pepper


Preheat oven to 400°.

Chop up the cherries, rosemary, and garlic all together, kind of milling it with your knife until the cherry bits are pretty darn small (but still a wee bit chunky) and the garlic & rosemary goes all through it. Throw it in a small bowl, add a small amount of EVOO (maybe a teaspoon or so), the parsley and some kosher salt & freshly ground black pepper; mix well. Loosen the skin on the chicken and stuff the cherry mixture underneath the skin. Coat the skin with EVOO and sprinkle with more salt & pepper. Roast for about 40 minutes or until done. (I always use a thermometer that goes off when it reaches the desired temperature; this guarantees moist, juicy meat that is perfectly cooked. Every. Single. Time.)

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