Rosemary Cherry Balsamic Roasted Chicken is a delicious and comforting meal with golden, crispy chicken and a tart and herbed cherry balsamic sauce!
I love a good roasted chicken dish, with it’s crispy, golden skin and a flavorful sauce to spoon over it. I’ve made a few of these meals in my time, and I’ve found that I really love a good balsamic roasted chicken dish. I’m sure in part because I’m obsessed with balsamic vinegar, but really…they go so well together. Then you add in the cherries and fresh rosemary for a meal that will leave you smacking your lips together!l
If it’s not cherry season, or you just don’t have fresh cherries on hand, you can use frozen cherreis in their place. I recommend keeping them frozen, but you could probably use them thawed as well. I would say the frozen cherries will probably end up a little more mushy than fresh, but the flavor will be there and that’s the best part. But, if you are able, I would definitely use fresh cherries.
What you need to make Rosemary Cherry Balsamic Roasted Chicken
Full list with measurements below in printable recipe card!
- Bone-in chicken legs and thighs
- Fresh rosemary
- Fresh cherries (you can also use frozen)
- Garlic
- Olive oil
- Balsamic vinegar
- Salt
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How to make Rosemary Cherry Balsamic Roasted Chicken
Full printable recipe card below!
- Preheat the oven to 400 degrees F.
- In the bottom of a heavy, oven-safe pan or cast iron skillet arrange all of the chicken pieces. Place rosemary springs between chicken various pieces (you don’t have to have one between each piece.)
- In a medium bowl add the cherries, garlic, olive oil and balsamic vinegar. Sprinkle with salt and mix well.
- Pour the cherry mixture over the chicken. Place in the oven and roast for 40 minutes or until the skin is golden and caramelized and the chicken is cooked through (165 degrees F.)
- Serve chicken with cherries and sauce spooned over the top.
More delicious roasted chicken recipes:
Roasted Honey Lemon Garlic Chicken
Creamy Cranberry Balsamic Roasted Chicken
Side dishes to go with roasted chicken:
Roasted Cabbage with Dijon-Onion Sauce
Smoked Gouda & Cheddar Mac ‘n’ Cheese
Rosemary Cherry Balsamic Roasted Chicken
Ingredients
- 3 lbs bone-in chicken legs and thighs
- 6-8 sprigs fresh rosemary
- 2 cups pitted cherries
- 2 cloves garlic, minced
- ½ cup olive oil
- 4 Tbsp balsamic vinegar
- 1/2 tsp salt
Instructions
- Preheat the oven to 400 degrees F.
- In the bottom of a heavy, oven-safe pan or cast iron skillet arrange all of the chicken pieces. Place rosemary springs between chicken various pieces (you don’t have to have one between each piece.)
- In a medium bowl add the cherries, garlic, olive oil and balsamic vinegar. Sprinkle with salt and mix well.
- Pour the cherry mixture over the chicken. Place in the oven and roast for 40 minutes or until the skin is golden and caramelized and the chicken is cooked through (165 degrees F.)
- Serve chicken with cherries and sauce spooned over the top.
Recipe adapted from Heather Cristo
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