Chicken Roasted with Potatoes, Cherry Tomatoes, and Herbs

by Hilary Gauntt on December 21, 2017

This is my adaptation of a flavorful, simple chicken casserole from Julia Moskin of the New York Times. Her version had you wrapping the roasting pan in tin foil to bake, then removing the foil and running it until the broiler to brown the chicken. I much prefer roasted chicken and vegetables to the slightly steamed baked flavor, so skipped the tin foil which then also eliminated the broiling. I also upped the amounts of spices and wine and added sliced garlic.

I have made a number of chicken and vegetable roasts, and I thought the addition of wine to this one added so much depth to the sauce. The leftovers for lunch the next day were maybe even better. A keeper! And one of those great recipes you can put together ahead of time and pop in the oven later; great for this busy time of year.

1 3-4 pound chicken, cut up or 3 to 4 pounds bone-in skin-on chicken thighs

1/4 cup extra-virgin olive oil

2 tbs. fresh rosemary leaves

Kosher salt and freshly ground black pepper

1/2 tsp. crushed red pepper flakes

2 to 3 pounds small to medium Yukon gold potatoes, quartered or sliced

12 ounces or more cherry or grape tomatoes

1 large onion, quartered and thickly sliced

2 large cloves garlic, sliced

1/2 cup dry white wine

4 to 6 sprigs fresh basil, plus 2 Tbs. finely shredded leaves for garnish

Pull any lumps of fat off the chicken pieces and discard. In a bowl or a sealable plastic bag, combine the chicken pieces, 1/8 cup of the olive oil, 1 Tbs. of the rosemary, 2 tsp. salt, 1/2 tsp. pepper and the chiles. Mix well and set aside to marinate, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.

Heat oven to 450 degrees. In a 9-by-13 inch baking dish or a large ovenproof skillet, combine remaining olive oil and rosemary with the potatoes, tomatoes, onion,garlic, basil springs and a generous sprinkling of salt and pepper. Toss together and spread out evenly in the pan. Arrange chicken pieces on top, skin side up. Add the wine, pouring around the edges of the pan, and bake for 40 minutes or more until the vegetables are soft and chicken crisp. I actually turned the oven off around 40 minutes and let it continue to bake another 20 minutes or so until we were ready for it. Serves 4.

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