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Roasted Chicken with Herbs and Tomatoes

4 Servings

1 hour 10 minutes

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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.




Don't forget that the handle of the skillet will be hot after you remove it from the oven. As a precautionary measure, after setting the skillet on the stovetop, wrap the handle with a kitchen towel or slide a oven mitt over it, but keep the towel or mitt at a good distance from the burner so it doesn't ignite.

1 hour 10 minutes


  • 1

    medium red onion, halved and thinly sliced

  • 1

    pint grape or cherry tomatoes


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Carole C.
April 3, 2024
Amazingly simple and delicious!
Made up in a whim as I already had everything I needed in the kitchen - chicken thighs, cherry tomatoes and herbs from the garden. It was delicious! And even better the next day. I served it on noodles with steamed broccoli for a complete meal.
dayna s.
August 22, 2023
Best chicken I have EVER made - or eaten. Hands down.
Only tweak would be for me to watch how much sea salt I pat the chicken with before cooking. I may have been a touch exuberant! But that’s me being wayyyy picky.
Brenda B.

This dish was super easy with complex flavors. The skin was very crispy and the chicken so tender. Everyone gave it an A+. I served it with sauteed spinach topped with a little of the zest from the lemon used in this recipe.

Matthew N.

Really easy, loved the sauce, served over rice. My skin was less crispy, next time I’ll add some olive oil to the skin see if that helps.

Kathryn R.

The skin turned out crispy and the dish was delicious. It was very easy. I will make this again. I serve it with polenta and took a cue from Brenda B and added a side of sauteed spinach.

Sandy S.

I made this last night. I used a whole chicken, quartered and dried herbs since I didn't have any fresh. It was delicious! I served it with Couscous. It's a keeper.

Tricia S.

I made this with boneless, skinless thigh meat, so I used a lower heat oven braise, rather than the high-heat, skin-crisping method, but I kept all of herbs and seasonings as written. The braising process worked fine, but the sauce lacked body after I reduced it. I ended up pureeing the sauce and pouring it back over the chicken, on basmati rice. Excellent flavors! I look forward to trying it exactly as written for the crispy skin and more rustic sauce next time. I served a warm spinach salad as the starter.

Melinda O.

Terrific! I may add zucchini/yellow squash half way next time for the veggie and remove with the chicken...the sauce & chicken flavor was terrific!

Crystal H.

I really like this dish. When I first tasted the sauce I was blown away. It is great over rice or just by itself. I really can't complain, it's just delicious.