Roast Chicken With Pickled Cherries
- 1 lb cherries, stems trimmed
- 2 cups red wine vinegar
- 1/2 cup sugar
- 10 sprigs fresh thyme
- 1 None whole chicken (about 4 lbs)
- 1 medium lemon, scrubbed and quartered
- 3 cloves garlic, bruised
- 1 tbsp vegetable or olive oil
- None None Soft bread rolls
- None None Mixed salad, to serve
- 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.
- Preheat the oven to 350u0b0F. 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.
- Roast for 1 hour 20 mins, or until chicken is browned and cooked through. Serve chicken with pickled cherries, rolls and salad.
cherries, red wine vinegar, sugar, thyme, chicken, lemon, garlic, vegetable, bread rolls, mixed salad
Taken from recipes-plus.com/api/v2.0/recipes/22599 (may not work)