Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
Updated Feb. 10, 2020
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1(3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
- 4tablespoons extra-virgin olive oil
- 1tablespoon rosemary leaves (from about 2 sprigs)
- Kosher salt and black pepper
- 2small dried red chiles, crumbled, or ½ teaspoon red-pepper flakes
- 2 to 3pounds large Yukon Gold potatoes, quartered
- 12ounces cherry or grape tomatoes
- 1large yellow onion, quartered and thickly sliced
- ¼cup dry white wine
- 4 to 6basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish
Nutritional analysis per serving (4 servings)
1265 calories; 80 grams fat; 20 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 15 grams polyunsaturated fat; 60 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 73 grams protein; 1946 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, ½ tablespoon rosemary, 2 teaspoons salt, ½ teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Step 2
Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and ½ tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Step 3
Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Step 4
Discard basil sprigs. Garnish with shredded basil and serve immediately.
- AND TO DRINK ... Few dishes are more versatile with wine than roasted or baked chicken. The addition of fresh tomatoes here suggests starting with a dry white wine. The choices are many: perhaps a St.-Aubin from Burgundy, or a fairly restrained American chardonnay. You could circumnavigate the Mediterranean, picking out bottles from Corsica, Sardinia, Campania, Liguria, Sicily, Greece and so on. Or if you wanted a rosé, you could take the same geographical journey, adding the south of France to the itinerary. You could try a crisp California rosé, or a pinot gris from Oregon. If you did want a red, I’d start in Beaujolais, which has a special affinity for chicken. I would also consider easygoing Burgundies or American pinot noirs, as well as some unusual Loire reds like gamay or pineau d’Aunis. ERIC ASIMOV
Private Notes
Comments
I used new potatoes - Yukon Golds - halved, sweet orange cherry tomatoes and young red onions all from the Farmers Market and tender rosemary from my garden with chicken thighs. I roasted all in a deep open roaster with the lid off for 40 minutes at 450 degrees. The skin on the chicken was browned and crisp, the flesh was succulent, the onions and tomatoes melted into a rich, delicious sauce and the potates perfectly tender and slightly browned. Will definitely make again!!
This was just ok. The covered cooking gave the whole dish a "steamed" quality. I'd rather take the same ingredients and roast them uncovered. Also, adding some minced garlic to the veggies is no bad thing.
This is a subtle but delicious dish. I used a large high-sided fry pan with a cover. Because of readers' warnings about the vegetables taking too long, I par-boiled the potatoes. While the chicken (in my case, a Cornish game hen split in half--for two) was marinating, I covered four medium Red Bliss potatoes, quartered, with cold water and brought them just to a boil, then drained them, returned them to the pan, added the other ingredients. Vegetables and poultry were done at the same time.
I had some "left over" vermouth in the fridge (dry September going on here lol), and it really added another herbaceous depth to the flavor. Outstanding dish.
I loved the flavors in this dish. Would it work with a firm white fish? Might need to pre-cook the vegetables before adding the fish.
Absolutely delicious. I parboiled the potatoes, used thighs and drums, and didn’t cover the pan but baked for 45 minutes turning the chicken over half way. Otherwise followed the recipe with the vegetables and herbs. Big hit with the family.