Cherry Roasted Honey Chicken
Roasted Honey Chicken in an hour, smothered in a cherry, orange, balsamic and turmeric marinade that punches up the flavor, and doubles as a tasty glaze.
Servings: 6 servings
- 6 in bone chicken thighs
- 2 cups pitted cherries
- 1/2 cup red onion diced
- 1/4 cup honey
- 1/4 cup orange juice concentrate
- 2 tbsp balsamic vinegar
- 2 tsp ground turmeric
- 3 cloves garlic
- 1 tbsp fresh thyme leaves
- fresh cracked black pepper
Preheat over to 350°F.
Place the cherries, red onion, orange juice concentrate, homey, vinegar, turmeric, garlic and fresh thyme leaves in a blender or food processor. Pulse several times. Keep this slightly chunky, not completely puréed. Set aside.
Rinse and pat dry the chicken with paper towels. Generously salt and pepper on all sides. Add to marinade and allow to rest for 15 minutes.
Pour a third of the marinade on the bottom of a baking sheet lined with parchment paper or in greased baking dish. Smear to cover bottom and add the chicken, skin side up. Pour remaining marinade over chicken and roast 35 to 45 minutes until deep golden brown. If it gets too brown before cooked, cover loosely with foil and return to the oven. Internal temp should be 165°F. Allow to rest for 5 minutes before serving.
Calories: 421kcal | Carbohydrates: 23.9g | Protein: 25.6g | Fat: 24.9g | Saturated Fat: 6.8g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 10.4g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 130.1mg | Fiber: 1.6g | Sugar: 19.8g