Name: Roast Chicken With Pickled Cherries
Yield: 4 servings
Ingredients: 1 pound cherries stems trimmed; 2 cups red wine vinegar; 1/2 cup sugar; 10 sprigs fresh thyme; 1 whole chicken about 4 lbs; 1 lemon medium, scrubbed and quartered; 3 cloves garlic bruised; 1 tablespoon vegetable oil; bread rolls Soft; mixed salad to serve

Servings: persons

1 pound cherries stems trimmed
2 cups red wine vinegar
1/2 cup sugar
10 sprigs fresh thyme
1 whole chicken about 4 lbs
1 lemon medium, scrubbed and quartered
3 cloves garlic bruised
1 tablespoon vegetable oil
bread rolls Soft
mixed salad to serve

1
Pack cherries into a hot sterilized jar. Place vinegar, sugar and 5 of the thyme sprigs in a medium saucepan on medium heat. Cook and stir until sugar dissolves. Bring just to a boil; immediately remove pan from heat. Carefully pour hot pickling liquid over cherries in hot jar. Seal. Stand at room temperature until cool. Refrigerate for 1 week.
2
Preheat the oven to 350u00b0F. Place chicken in a roasting pan. Insert lemon, remaining 5 sprigs thyme and garlic into cavity; tie legs together with kitchen string. Rub oil all over chicken. Season.
3
Roast for 1 hour 20 mins, or until chicken is browned and cooked through. Serve chicken with pickled cherries, rolls and salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roast Chicken With Pickled Cherries

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