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Crispy Roast Chicken With Caramelized Tomatoes and Herbs

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Roast chicken is real comfort food for me. Here, I’ve spiced it up a bit (literally — with hot red pepper flakes) and added some sweetness with a handfuls of tomatoes that caramelize and sweeten in the oven while the chicken is roasting. This is a one-pan meal, so clean-up is a breeze and it’s easy to make large amounts of it if you’re looking for something to serve a crowd (like a Mothers’ Day Luncheon….)

The more tomatoes you use here, the better. They get a little charred and they caramelize in the oven making them extra soft and sweet and the perfect complement to the crispy (and possibly spicy if you lean that way) herbed skin of the chicken. In Chinese medicine, we use tomatoes to quench thirst and help with digestion. If a patient of mine comes in with hypertension or dehydration, I will often recommend eating tomatoes. In our country, one of the things that tomatoes are touted for is their choline content. Choline helps with sleep, memory and muscle function. So, between the Eastern and the Western ways, tomatoes are awesome!

Get a lot of cherry or grape tomatoes…
cherry tomatoes on the vine

Season your organic chicken parts (on the bone) with a generous amount of sea salt and black pepper. I keep several jars of seasoned sea salts with herbs, lemon, etc. that I buy when I see them or I make when I get the urge.  (I will post some recipes for these very soon.)…
flavored sea salt jars

Put the chicken and the tomatoes into a large bowl…
raw chicken and tomatoes bowl

Add a little oil, some herbs, and, if you like spice, a healthy amount of red pepper flakes and pour it all onto a baking sheet…
chicken and tomatoes ready for oven1

Roast it in the oven until it’s nice and crispy and enjoy!
chicken with tomatoes dun

Crispy Roast Chicken With Caramelized Tomatoes And Herbs
(serves 4-6)

1 whole organic chicken, cut up
sea salt and black pepper
extra virgin olive oil
1 Tbs fresh oregano or 1 tsp dried
1 tsp fresh thyme leaves or 1/2 tsp dried
1 tsp dried red pepper flakes or more to taste
2 pints grape or cherry tomatoes

Preheat oven to 400 degrees convection, or 450 degrees regular setting.

Generously season chicken with salt and pepper.

Put chicken in a large bowl. Pour in all of the tomatoes. Add oil and herbs and additional salt to taste, and toss well to coat. Pour onto a rimmed baking sheet. Roast in oven until skin is crispy and chicken is cooked through, about 35 minutes convection or 45 minutes on a regular setting.

Serve chicken on a large platter with the tomatoes piled on top and all around. Enjoy!

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