Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 450°. In a small roasting pan, scatter the shallots, carrot and celery in an even layer.

Step 2    

Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper. Arrange the chicken skin side up on top of the vegetables in the pan. Sprinkle the rosemary, thyme and 1 tablespoon of the basil over the chicken.

Step 3    

Roast for 35 minutes, until an instant-read thermometer inserted in an inner thigh registers 165°. The skin should be golden brown and the juices should run clear.

Step 4    

Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the garlic and cook, stirring, for 45 seconds, until golden brown. Add the tomatoes, red pepper and vinegar; season with salt. Cook, stirring frequently, until the tomatoes are softened, about 3 minutes. Transfer to a serving bowl, stir in the remaining 2 tablespoons of basil and season with salt and pepper. Serve the tomatoes with the roast chicken.

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Aggregate Rating value: 5

Review Count: 654

Worst Rating: 0

Best Rating: 5

Author Name: Hady Kayed

Review Body: Tried it this afternoon. Came out dry and no flavour. 35 minutes were not enough, by far to cook the chicken. It took 55. Would not try again

Review Rating:

Date Published: 2017-03-10