Substitute blackberry preserves or jelly for the cherry if desired. Juicy, flavorful, chicken with a rich cherry glaze ups your weeknight chicken dinner, a side of sweet potato wedges is just the right compliment. One sheet pan and foil make for easy clean up!
8 bone-in, skin-on chicken thighs
1 tablespoon butter melted
Salt and pepper
2 teaspoons dried sage
½ cup cherry preserves
4 teaspoons balsamic vinegar
2 large sweet potatoes or yams
2 tablespoons olive oil
- Pre-heat oven to 450 degrees. Line a sheet pan with foil and coat lightly with cooking spray. Pat chicken dry with a paper towel. Leave skin on but trim excess skin and fat. Place thighs on one side of prepared sheet pan. Brush chicken with melted butter and season with salt, pepper, and sage. Bake until chicken thigh registers 175 degrees with instant read thermometer, about 45 minutes.
- Peel sweet potatoes and cut into wedges. Toss with olive oil and season with salt and pepper, after chicken has cooked for 15 minutes, place sweet potatoes in one layer on sheet pan in the empty space to the side of the chicken.
- While chicken and potatoes are cooking, whisk together cherry preserves and balsamic vinegar. During last 15 minutes of cooking, spoon cherry sauce over thighs, reserving about half the sauce. Flip potatoes. Spoon remaining cherry sauce over chicken in the last 2 minutes of cooking time.
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