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Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 h, 30 m
Diets
1 whole chicken (about 2 and 1/2 to 3 pounds), spatchcocked or cut
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
2 tablespoons Tonnelli Avocado Oil
1 and 1/2 tablespoons dried thyme
1 small shallot, thinly sliced
7–9 cloves garlic, smashed
1 tablespoon Lipton Chicken Consommé powder (or bouillon)
1/2 cup water
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Honey
1/2 cup Gefen Dried Cherries
Preheat oven to 350 degrees Fahrenheit.
Pat the chicken dry.
In a small bowl, mix salt, pepper, paprika, garlic powder, cumin, avocado oil, and thyme. Massage well all over the chicken, including under the skin if possible. Set aside while you prepare the base.
In a bowl (or directly in your baking dish), combine shallot, garlic, consommé powder, water, balsamic vinegar, honey, and dried cherries. Mix.
Place the chicken on top of the mixture (or pour the mixture around the chicken if using a bowl first). Spoon some of the marinade over the chicken. Cover tightly with foil and bake for two hours, until very tender.
Uncover and baste with the pan juices. Return to the oven for another 10 minutes to brown slightly. If needed, raise the temperature to 400 degrees Fahrenheit for the last few minutes to help the skin caramelize.
Let rest 10 minutes before serving, spoon the cherry garlic sauce over the top and enjoy!
Sponsored by Gefen
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