My one-pan oven roasted cherry chicken with rosemary

Yield 4 portions



  1. In a jar add the ingredients for the marinade and shake. Taste and adjust if needed.
  2. In a bowl add the chicken, season with salt and pepper, add the chopped shallot and the marinade. Let sit in the fridge for minimum 1 hour to overnight.
  3. De-pit the cherries, Remove the chicken thighs from the bowl into a cast iron pan. Add the marinade and the cherries. Add a few rosemary leaves.
  4. Roast in pre heated oven at 180C for 20 to 30 minutes depending the size and cut of the chicken.
  5. Serve immediately with some more fresh rosemary sprinkled on top.


by Sandra Slawinski on www.leeksandhighheels.comĀ 

Recipe by Leeks and High Heels at