Roasted Chicken Thighs With Cherry-Thyme Compote
This delectable recipe combines the savory goodness of roasted chicken thighs with a sweet and tangy cherry balsamic compote. The crispy, golden skin of the chicken is perfectly seasoned with thyme and pairs wonderfully with the warm burst of flavors from the cherries. A delightful dish that will surely impress your family and guests.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil, plus more for oiling pan
- 3 tsp. minced fresh thyme
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 8 bone-in, skin-on chicken thighs, about 3 1/4 lb. total
- 1 small shallot, minced
- 1 lb. fresh Bing cherries, pitted and coarsely chopped
- 2 Tbs. balsamic vinegar
- 2 Tbs. firmly packed light brown sugar
Instructions
- Preheat an oven to 425°F. Lightly oil a large flameproof roasting pan. 

- In a small bowl, stir together 2 tsp. of the thyme, the 1 1/2 tsp. salt and the 1/2 tsp. pepper. Brush the chicken thighs with the 2 Tbs. olive oil and season with the thyme mixture. Arrange the thighs, skin side up, in the prepared roasting pan. 

- Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh meat, away from the bone, registers 170°F, about 35 minutes. Transfer the chicken to a warmed platter and cover loosely with aluminum foil.
- Pour off all but 1 Tbs. of the fat from the pan. Set the pan on the stovetop over medium-low heat. Add the shallot and cook, stirring to scrape up the browned bits from the pan bottom, until the shallot is softened, about 1 minute. Add the cherries and cook, stirring often, until they are warm and begin to give off their juices, about 2 minutes. Add the vinegar, sugar and the remaining 1 tsp. thyme and stir to dissolve the sugar. Remove from the heat and adjust the seasonings with salt and pepper. Transfer the compote to a serving bowl. 

- Serve the chicken immediately and pass the compote at the table. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Chicken</i>, by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 4.
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