Chicken Roasted with Cherries
I've been cooking with (and snacking on) cherries for over a week, thanks to the love affair that began with the first bite of a delicious duck braised in cherries, wine and carrots, during my trip to Piemonte in Italy last month. Here's one way I'm enjoying them here at home.
Ready in: 1 hour
2 chicken breasts, bone-in with skin
1 yellow onion, peeled and quartered
1 large carrot, peeled and cut into 2-inch pieces
1 cup cherries, pitted
2 tablespoons olive oil
1. Preheat the oven to 400 degrees.
2. Pat the chicken breast dry with a paper towel to remove excess moisture. Season generously with salt and pepper on both sides, then place in a baking dish. Arrange the onion, carrot and cherries around the chicken. Drizzle with olive oil.
3. Roast in the oven for 50 minutes, or until the chicken skin is golden brown and the chicken is cooked through.