Roasted Cherry Herb Chicken

I got this recipe from a new cookbook my girlfriend Michele (THANK YOU, M1!) got me for my birthday. Now, this is no ordinary cookbook. This is “50 Shades of Chicken.” THIS IS THE BEST COOKBOOK EVER. It is hilarious. If you haven’t been living in a cave, you are probably aware of the 50 Shades of Grey series that was all the rage last year. This cookbook is a parody on that series from the chicken’s point of view. Even if you don’t cook any recipes, get the book because it’s a great read.

All the recipes look amazing from this book – this one caught my eye because chicken with cherries sounded like a good combo. Here you go – this is not the original recipe but my variation on it. It turned out FABULOUS. I got it set up and ready to go two days before I actually cooked it – just worked out that way. Was tender, juicy…

ENJOY!

Ingredients

  • 1   4.5-5 lb whole chicken, rinsed and patted dry with a paper towel
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 1 small bunch of basil
  • 1 small bunch of mint
  • 1.5 lbs of pitted fresh or frozen cherries
  • 1 orange, sliced thin
  • 3tbsp  olive oil or cooking fat of choice, I used bacon fat (I’m loving the bacon fat…)

How to:

  1. Gently rub the chicken all over with the salt and pepper, pay close attention to all crevices. Press the herbs all over, and put some in the chicken’s cavity. Place in a bowl, cover, and let marinade for at least an hour.
  2. Preheat the oven to 425 degrees.  Place the cherries and some orange slices in the bottom of a dutch oven or roasting pan, I used a dutch oven. Toss with some bacon fat (or fat of choice – I don’t like using olive oil in these temps because it breaks down and is bad for you, fyi).
  3. Place the some orange slices inside of the chicken, with a few cherries. Place rest of orange slices on top and around the chicken. Place  chicken breast side down on top of the cherries/oranges in the bottom of the pan/dutch oven.
  4. Drizzle the back and thighs with a bit more oil.
  5. Roast for 40 minutes, then take bird out, turn it over, drizzle with oil/fat, and put back in until done, about another 40-50 minutes (use a meat thermometer).
  6. When bird is done, take out, let rest 10 minutes and enjoy.
  7. When you are done eating the goodness, take the carcas and make some stock – NOM.

This was so good!

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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

Talk to me.

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