Baked Chicken With Potatoes, Cherry Tomatoes and Herbs

By Julia Moskin

Updated Feb. 10, 2020

Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
David Malosh for The New York Times. Food Stylist: Simon Andrews
Total Time
1¼ hours
Rating
5(1,915)
Comments
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For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Featured in: In Ischia, Italy, Cooking Is Done in the Sand, Not the Stove

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Discard basil sprigs. Garnish with shredded basil and serve immediately.

Tip
  • 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

Ratings

5 out of 5
1,915 user ratings
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Comments

Wendy Hawkins

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!!

Kevin Osinski

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.

Barbara Wheeler

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.

William B.

I found the rosemary overpowering and the pepper flakes unnecessary. Otherwise, the flavors worked well. Allow a full 30 min (or more) uncovered to reduce the liquid.

Kentfield Barbara

I roasted this uncovered at 425, used less potatoes but added chunks of fennel and thick slices of zucchini.

BeenThere

I have not made this recipe but often roast cod over thick-sliced potatoes in the oven. To ensure the potatoes are fully cooked, I zap them in the microwave first. Mine has a potato setting, but probably 2 minutes at full power would be enough to get them started so they finish cooking with the cod. Just a thought.

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