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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.
4
Servings
Tip
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
Ingredients
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1
medium red onion, halved and thinly sliced
-
1
pint grape or cherry tomatoes
Directions
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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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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.
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.
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.
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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.