Preheat the oven to 400°F. Meanwhile, pat the chicken dry with paper towels. Brush with 1 tbsp of Rosemary Olive Oil & season generously with salt & pepper. (Remove chicken from the fridge 30 minutes before cooking)
Arrange the chicken pieces in a large cast iron skillet. Nestle the sprigs of rosemary, thyme, & lemon slices evenly around the chicken.
In a separate bowl, combine the Rosemary Olive Oil, Black Cherry Dark Balsamic, lemon juice, minced garlic, salt & pepper. Add the cherries and toss to combine.
Pour the cherry evenly mixture over the chicken and roast for 30 minutes uncovered.
Remove from the oven and lower the temp to 350°F. Cover with foil or a lid, and continue to cook for 10-20 minutes, until the internal temperature reaches 165°F.
Remove from oven and transfer to a plate and cover with foil. Allow to rest for 10 minutes. Enjoy!
Ingredients
Directions
Preheat the oven to 400°F. Meanwhile, pat the chicken dry with paper towels. Brush with 1 tbsp of Rosemary Olive Oil & season generously with salt & pepper. (Remove chicken from the fridge 30 minutes before cooking)
Arrange the chicken pieces in a large cast iron skillet. Nestle the sprigs of rosemary, thyme, & lemon slices evenly around the chicken.
In a separate bowl, combine the Rosemary Olive Oil, Black Cherry Dark Balsamic, lemon juice, minced garlic, salt & pepper. Add the cherries and toss to combine.
Pour the cherry evenly mixture over the chicken and roast for 30 minutes uncovered.
Remove from the oven and lower the temp to 350°F. Cover with foil or a lid, and continue to cook for 10-20 minutes, until the internal temperature reaches 165°F.
Remove from oven and transfer to a plate and cover with foil. Allow to rest for 10 minutes. Enjoy!
