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.
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- 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
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.