Roasted Chicken and Tomatoes

Roasted chicken is one of my go-to main dishes because it’s easy, versatile, and delicious. By using dark meat...
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chicken

Aaron Hutcherson

Roasted chicken is one of my go-to main dishes because it’s easy, versatile, and delicious. By using dark meat the chicken stays deliciously moist and is difficult to overcook; plus it tends to be more budget friendly. A hot oven, some oil, salt, and pepper is all you really need to make some tasty food. I change things up a little bit here by adding some dried herbs—rosemary and thyme in this instance—and a pint of yellow cherry tomatoes. The tomatoes burst in the oven to form a lovely sauce with the herbs and chicken juices to accompany the roasted meat. Pictured here this recipe gets served atop a bed of spinach, but a starch such as rice, potatoes, or pasta would be just as tasty for a heartier meal.

For more great recipes like this one, visit The Hungry Hutch.

Ingredients

  • 4 chicken leg quarters
  • extra-virgin olive oil, for cooking
  • salt, to taste
  • black pepper, to taste
  • dried rosemary, to taste
  • dried thyme, to taste
  • 2 Cups yellow cherry tomatoes

Directions

Preheat your oven to 450 degrees F. In a large baking dish, coat chicken in some olive oil and season with salt, pepper, and herbs. Add the tomatoes to the dish and bake until the chicken is golden brown and cooked through, about 45 minutes.

Roasted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Roasted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Roasted Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.