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Roasted Chicken with Herbs and Tomatoes
Our spin on Diane Kochilas’ recipe for a roasted quartered chicken uses only thighs, and we cook them in the oven in a 12-inch skillet so that when they’re done, it’s a simple matter to reduce the juices to a flavorful sauce on the stovetop. You will, however, need an oven-safe 12-inch skillet to prepare this recipe; it will be quite full once all the ingredients are placed in it, but with cooking the volume will reduce. When saucing the chicken, pour the liquid around and between the pieces so they don’t lose their beautifully crisped skin.
medium red onion, halved and thinly sliced
pint grape or cherry tomatoes
01Heat the oven to 450°F with a rack in the middle position. In an oven-safe 12-inch skillet, toss together the onion, tomatoes, garlic, oregano sprigs, rosemary, bay, 2 tablespoons of oil, and 1 teaspoon each salt and pepper. Push the ingredients to the edges of the pan, clearing the center, then tuck the herbs under the vegetables. Pour the wine and broth over the vegetables.
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