Seared Roasted Chicken with Sweet & Tangy Cherry Sauce
Roasted Chicken with Sweet & Tangy Cherry Sauce
This chicken is tasty and fancy. It can be served on any occasion or just a regular family dinner. This chicken feed five people twice and we used the bones for broth. So, I guess you can say it served us three times. I used the broth to make soup.
Equipment
- 1 large oven proof skillet
Ingredients
- 1 whole Chicken (Thoroughly rinsed and clean inside)
- 1 whole onion
- 6 pitted cherries
- 2 tbsps All Purpose Blend (Herbs of Eden Blend)
- 2 tbsps Extra Virgin Coconut Oil (EVCO) Refined
- 3 tbsps. olive oil
- salt
- 4 parsley sprigs
Cherry Sauce
- 9 ounces 10-ounces frozen pitted or fresh cherries
- 2 tbsps. arrowroot powder
- 1/3 cup water
- Juice of one lemon
- Juice & zest of one orange
- 1/3 cup honey or 3 to 4 tbsps. Brown sugar or maple syrup
- ½ cup sweet red wine or ¼ cup of white wine vinegar and ¼ cup red wine vinegar
- ½ cup water (more as need if sauce is too thick)
- 2 tbsps. chopped parsley
Instructions
- Preheat oven to 400
- Wash chicken, trim fat and remove any excess fat if desired. Some skin left on legs and wings are fine; just trim excess skin that maybe hanging around those parts. Remove the wing tips if possible.
- Sprinkle the inside of chicken with All-Purpose Chicken Blend and salt.
- Peel outer layer from onion. Cut off both ends with a paring knife. Carve a hole in the onion from one end to the other. Make the whole wide enough to stuff with cherries. Rub a little olive oil on onion. Stuffed some cherries in both ends of onions, leaving enough room at each end for parsley sprigs.
- Stick parsley in each end of onion and stuff it inside chicken.
- Season chicken well with All Purpose Blend and salt.
- Use one tablespoon of olive oil to rub over chicken.
- Heat 2 tablespoons of coconut oil in a large skillet on medium high (ovenproof). Add whole chicken in hot skillet, breast side up. Sear for 5 minutes. Carefully use tongs to flip chicken to breast side down and cook for 5 minutes. Transfer to preheated oven.
- Bake in oven for 75 minutes. Remove and let rest for 15 to 20 minutes. Serve and enjoy
- Lay foil over chicken and bake for 40 minutes at 400. Remove chicken from oven and baste the side up with 2/3 of the sauce and then carefully use tongs to flip the chicken, breast side up. Baste chicken with remaining sauce, covering all parts and return to oven. Lay foil back on chicken for 15 minutes and then remove foil.
- Bake uncovered for an additional15 minutes or check chicken for doneness by inserting a thermometer in the thigh, registering165 degrees (74 C).
- Turn broiler on to finish the baking. This is to add a grill-like look and add more crispiness to the skin. This will only take a few minutes, so don’t walk away.
- Remove chicken and bast it with its juice, let rest at least 10 to 15 minutes. Serve and enjoy.Leftover chicken idea: shred chicken, add 1 to 2 ounces of goat cheese, depending on howmuch is leftover. Make grill sandwiches. I used it for pot pie, tortilla soup, etc.
Cherry Sauce Instructions
- While chicken is in the oven make sauce. Add remaining cherries, brown sugar or honey, juice of lemon and orange and water to a pot, cook on medium, bring to aboil. Reduce heat and cook on low for 15 minutes or until cherries are tender enough to mash. Use a potato masher to mash cherries as well as possible.
- Slowly pour in wine, stirring as you pour. Let simmer for 10 minutes, stirring occasionally.
- Combine ¼ cup with arrowroot and mix to combine. Stir in starch mixture, stirring often to avoid clumping and sticking to pot. Cook for additional 5 minutes and remove from heat. Stir in parsley. Note: Can also replace wine with balsamic vinegar.
