roasted herbed chicken with cherries & cherry jus

How To Make roasted herbed chicken with cherries & cherry jus

• 1

  Rub the skin of the chicken with olive oil. Season with salt and pepper including the cavity. Add half the thyme and rosemary to the bird. Add some in the cavity and some on the skin. Place half the lemon into the cavity. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• 2

  Remove the chicken from the fridge and let come to room temp about an hour
• 3

  Preheat the oven 400 degrees. Pour the chicken broth and wine in the roasting pan. Place a rack in the pan. Loosen the skin on the breast and thigns and place the butter rubbing it into the meat. Truss the legs so the herbs don't come out of the cavity
• 4

  Add the remaining thyme and rosemary to the chicken stock /wine mixture. Throw in the cherries. Place the chicken on the rack breast side down. Roast for 40 minutes then turn the chicken breast side up. Stir the cherries around in the sauce.
• 5

  Roast for another 30 to 40 minutes. Remove from oven and place chicken on carving board to rest
• 6

  With a slotted spoon scoop out the cherries. Strain the Jus through a fine mesh strainer discarding the solids. If there is a lot of grease in the jus use a grease separater Place in a saucepan and bring to a boil. Let reduce for about 20 minutes.
• 7

  Carve the chicken and serve with the cherries and Jus
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