Crispy Chicken with Cherries

chicken with cherries and a few sprigs of thyme in a cast iron skillet.

5 from 4 votes

Juicy cherry chicken with crispy skin and a sweet-tangy cherry sauce - the ultimate one-pan summer dinner. So easy, so flavorful!

Prep Time40

Cook Time35

Course: Chicken, Main Course

Cuisine: American

Servings: people

Calories: 477kcal

Author: Adina

Equipment

1 Large cast-iron skillet or a large Dutch oven or heavy-bottomed pan, oven safe, Note 1

Ingredients

8 boneless skinless chicken thighs about 2.5 lbs/ 1.2 kg
1.2 lb cherries Note 2
1 tablespoon vegetable oil
3 red onions
3 garlic cloves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
2-3 sprigs thyme Note 3
fine sea salt and ground black pepper

US - EU

Instructions

Pit the cherries and place them in a large bowl.
1.2 lb cherries
Chicken: Remove the floppy, excess fat from the underside of the thighs. Dry them well, and sprinkle them with salt and pepper on both sides.
fine sea salt and ground black pepper
Prepare the vegetables: While the chicken sears, peel the onions and cut them into thick slices, ensuring to keep the root intact to prevent them from falling apart. Thinly slice the garlic cloves and finely chop the fresh herbs.
3 red onions + 3 garlic cloves + 2-3 sprigs thyme
Sear the chicken: Heat the oil in the skillet. Add the chicken parts skin-side down, and sear them for 5 minutes; the skin should release easily from the pan, and it should be golden. Flip and cook for another 5 minutes. Remove the chicken from the pan and set it aside.
1 tablespoon vegetable oil
Cook onions: Remove the excess fat from the skillet, leaving about 2 tablespoons behind. Add the onions to the skillet and cook them for 2 minutes per side.
Cherry mixture: While the onions cook, mix cherries with olive oil, garlic, and herbs. In a separate bowl, whisk balsamic vinegar, honey, salt, and pepper.
cherries + 1 tablespoon olive oil + garlic + herbs
2 tablespoons balsamic vinegar + 1 tablespoon honey + fine sea salt and ground black pepper
Assemble the dish: Return the chicken thighs to the skillet and arrange the cherry mixture around them. Spoon the balsamic-honey mixture over the cherries, avoiding the chicken to keep the skin crispy.
Roast the cherry chicken in the preheated oven for 30–35 minutes, or until cooked through. The internal temperature should reach 74°C/165°F. Alternatively, cut into the underside near the bone—the meat should be white, not pink or red.
Rest the chicken for 5 minutes and serve.

Notes

Pan: If you don’t have an oven-safe pan, cook the chicken and onions on the stovetop in a regular pan, then transfer everything to a roasting pan before adding the remaining ingredients.
Cherries: You'll need about 1 lb (450 g) of pitted cherries for the recipe; a bit more or less is ok.
Herbs: You can use fresh rosemary or oregano instead, or substitute with about 1 teaspoon of dried thyme.

Nutrition