Roast Chicken Thighs with Dried Cherry Gremolata

Chaya Rappoport February 16, 2026

Leave a review

This is my favorite way to roast chicken thighs: just salt, pepper, a bit of olive oil and high heat. The high heat helps release all the flavor of the schmaltz in the skin, rendering these chicken thighs addictively crispy and perfectly seasoned through and through.

A gremolata- a simple Italian condiment of parsley, garlic and lemon zest- helps cut through the richness, and here, I add Gefen’s chopped tart cherries to the mix. You can serve the gremolata in a bowl on the side or sprinkle over the thighs yourself. I love serving this with crispy potatoes and an apple, herb, and kohlrabi salad.

3

1h 30m 6

Easy Gluten Free No Refined Sugar Passover Meat

Cook Mode Keep your screen awake while you cook

Ingredients

Roast Chicken Thighs with Dried Cherry Gremolata

6-8 skin-on chicken thighs, room temperature
kosher salt, to season
6 tablespoons Gefen Olive Oil, divided
1 cup parsley, washed and finely chopped
1 cup Gefen Dried Cherries, finely chopped
zest of 1 lemon
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon kosher salt
1 teaspoon honey
1/2 teaspoon freshly ground black pepper

Explore

Chaya Rappoport dried cherries gefen gremolata herbs retrolillies roast chicken sponsored

Directions

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper. Pat the chicken thighs dry and transfer to the baking sheet.
Season the chicken thighs liberally with salt and pepper, then drizzle four tablespoons of the olive oil evenly over the chicken. Transfer to the oven and bake for 35 minutes.
Reduce the heat to 400 degrees Fahrenheit and bake the chicken thighs for another 40 minutes, until the skin is crispy, golden, sizzling and fragrant. Remove from the oven.
While the chicken cooks, make the gremolata: combine the parsley, dried cherries, lemon zest and garlic in a small bowl. Top with the kosher salt, honey, black pepper and remaining two tablespoons of olive oil. Mix to combine well.
Let the chicken cool slightly, then transfer thighs to a platter and dollop with cherry gremolata. Serve immediately.

Notes:
This gremolata is also delicious over roasted sweet potatoes or mixed into steamed white rice. Leftover gremolata can be stored in the fridge for up to one week.

Description:
Sponsored by Gefen

Easy
Roasted Herbed Balsamic Chicken Thighs
Johanna Rothenberg1h 10m
recipe
Easy
Roasted Chicken Thighs with Dates and Fennel on Parsnip Purée
Chaya Blachman1h 40m
recipe
Easy
Chicken Thighs with Roasted Fall Fruit
Jamie Geller1h
recipe
Easy
Chicken with Apples and Dried Cherries
Marcia Friedman1h 10m
recipe
Easy
Slow Roasted Cherry Garlic Chicken
Dassy Hirsch2h 30m
recipe
Easy
Citrus and Garlic Roasted Chicken
Elizabeth Kurtz13h
recipe
Easy
Chicken with Roasted Fruit
The Peppermill2h
recipe
Easy
Herbed Roasted Chicken with Quinoa-Mushroom Pilaf
Laura Frankel2h
recipe

Explore

Chaya Rappoport dried cherries gefen gremolata herbs retrolillies roast chicken sponsored

Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments

Roast Chicken Thighs with Dried Cherry Gremolata

Chaya Rappoport

Kosher.com Exclusive

Recipe Description:

This is my favorite way to roast chicken thighs: just salt, pepper, a bit of olive oil and high heat. The high heat helps release all the flavor of the schmaltz in the skin, rendering these chicken thighs addictively crispy and perfectly seasoned through and through.

A gremolata- a simple Italian condiment of parsley, garlic and lemon zest- helps cut through the richness, and here, I add Gefen’s chopped tart cherries to the mix. You can serve the gremolata in a bowl on the side or sprinkle over the thighs yourself. I love serving this with crispy potatoes and an apple, herb, and kohlrabi salad.

Ingredients

Roast Chicken Thighs with Dried Cherry Gremolata

6-8 skin-on chicken thighs, room temperature
kosher salt, to season
6 tablespoons Gefen Olive Oil, divided
1 cup parsley, washed and finely chopped
1 cup Gefen Dried Cherries, finely chopped
zest of 1 lemon
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 teaspoon kosher salt
1 teaspoon honey
1/2 teaspoon freshly ground black pepper

Directions

Step 1

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper. Pat the chicken thighs dry and transfer to the baking sheet.
Season the chicken thighs liberally with salt and pepper, then drizzle four tablespoons of the olive oil evenly over the chicken. Transfer to the oven and bake for 35 minutes.
Reduce the heat to 400 degrees Fahrenheit and bake the chicken thighs for another 40 minutes, until the skin is crispy, golden, sizzling and fragrant. Remove from the oven.
While the chicken cooks, make the gremolata: combine the parsley, dried cherries, lemon zest and garlic in a small bowl. Top with the kosher salt, honey, black pepper and remaining two tablespoons of olive oil. Mix to combine well.
Let the chicken cool slightly, then transfer thighs to a platter and dollop with cherry gremolata. Serve immediately.

Step 2 - About