roast chicken with cherries, herbs & cherry jus

How To Make roast chicken with cherries, herbs & cherry jus

• 1

  Heat oven to 400 degrees. Rinse the chicken and pat dry. Season with salt and pepper be sure to get the cavity.
• 2

  In a roaster pan add the wine, chicken stock, cherries, and the herbs. Place the rack into the roaster pan.
• 3

  Place the chicken on the rack and drizzle olive oil over the chicken.
• 4

  Bake the chicken until no longer pink about 45 minutes to an hour. Tent with foil if it starts getting to brown.
• 5

  Remove the chicken to a carving board and let rest 20 minutes.
• 6

  With a slotted spoon remove the cherries and set aside. Strain the jus through a fine mesh strainer. Discarding the solids.
• 7

  Place the jus in a saucepan and bring to a boil. Reduce the heat and let reduce by half about 15 minutes.
• 8

  Carve the bird. Serve with the cherries and jus and garnish with lemon slices.
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