"I go to great lengths to figure out how many meals I can make from one chicken!" chef John Besh says. After roasting a chicken for Sunday supper, Besh pulls any remaining meat off of the bones to serve on another night with a warm tomato salad. Alternatively, you can start with uncooked quartered chicken, as we do here, and prepare the tomatoes as the chicken roasts. Plus: More Chicken Recipes
How to Make It
Preheat the oven to 450°. In a small roasting pan, scatter the shallots, carrot and celery in an even layer.
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.
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.
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
