The tartness of cherries against the savory, umami characteristics of the chicken make for wonderful food companions. You’ll notice my photo has both chicken thighs and legs.
In large mixing bowl or 2 large ziplock bags combine 2 or 3 of the rosemary sprigs, ½ the cherries, garlic cloves, shallot, the ½ cup oil, balsamic and honey.
Generously season chicken pieces with salt and pepper then add to bowl or divide between bags and let marinate for 20 – 30 minutes, minimum.
Remove chicken pieces from marinade and transfer to a heavy, cast iron skillet, tucking lemon or oranges slices from just one of the lemons or oranges. Pour remaining marinade over chicken.
Scatter remaining half of cherries over top.
Roast for 40 minutes or until chicken is cooked through – 165 degrees F.
When ready to serve, transfer cooked chicken to large serving platter or shallow bowl, spooning sauce over the top. Tuck in the remaining fresh rosemary sprigs and citrus slices artfully over top.
Notes
Herb Speak
Rosemary - Medicinal Benefits: Boosts brain health, reduces inflammation and supports the immune and circulatory systems. Aura/Energy: Brings forth fidelity and love