My duties as godmother include taste-testing the recipes my young-adult godchild sends me by text message. We live 6 hours apart in 2 different states, but cooking is a fun way to stay connected.
Cherries, garlic, and balsamic vinegar top chicken thighs in this easy-to-prepare recipe.
Balsamic Roast Chicken Thighs with Bing Cherries
Makes 4 servings
1 1/2 pounds bone-in, skin-on chicken thighs (4 pieces)
2 sprigs fresh rosemary
1/8 cup kosher salt
1 cup fresh Bing cherries, pitted
2 cloves garlic, minced
2 tbsp olive oil
3 tbsp balsamic vinegar
Preheat the oven to 425 degrees. Line a sheet pan with foil (for easy cleanup).
Place chicken thighs on prepared pan and scatter rosemary springs along the sides. Season chicken with salt.
Mix remaining ingredients and pour over the chicken.
Roast about 40 minutes, until the chicken skin is golden brown and crispy.
NOTE: Other bone-in, skin-on chicken parts can be used in this recipe; adjust cooking time accordingly.
Copyright 2020 Barb Szyszkiewicz for Cook and Count