Roasted Chicken and Red Onions with Cherry Relish
Roast chicken thighs and drumsticks with red onions, then serve over arugula and basil with a bright cherry herb relish.
Ingredients
FOR THE CHERRY RELISH
- 8 ounces cherries, pitted
- ¼ cup chives, finely chopped
- ¼ cup green onions, finely chopped
- ¼ cup basil leaves, finely chopped
- 2 tablespoons lemon vinaigrette
- ¼ teaspoon coarse sea salt
- 4–5 grinds of black pepper
FOR THE CHICKEN
- 4 chicken thighs
- 4 chicken drumsticks
- 2 large or 3 medium red onions, peeled, halved and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon Herbes de Provence
- ½ teaspoon coarse sea salt
- 6–7 grinds black pepper
- 4 ounces arugula
- Small handful basil leaves
Instructions
- Combine all the relish ingredients in a small bowl. The relish can be made ahead of time and packed into mason jars. Keep it refrigerated.
- Heat oven to 400°F.
- Place the chicken pieces and red onions in a roasting dish large enough to hold them in one layer. They should fit snugly. Drizzle the olive oil over the chicken and turn the pieces once or twice to coat. Sprinkle the Herbes de Provence, salt and pepper over the dish.
- Roast for 50–60 minutes, until the chicken is golden brown.
- Place a handful of arugula and some basil leaves in the center of each plate. Center the chicken on top of the arugula, adding some of the pan juices and red onions. Serve with the cherry relish.
Nutrition
Calories: 576kcal | Carbohydrates: 26g | Protein: 35g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 617mg | Potassium: 903mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1137IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 4mg