F&W's Melissa Rubel roasts chicken with halved plum tomatoes, garlic and onions for an easy-to-make yet complex-tasting gravy. Amazing Chicken Recipes

Melissa Rubel Jacobson
October 2012

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Recipe Summary

active:
20 mins
total:
1 hr 35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a medium roasting pan, toss the tomatoes with the onion, garlic, oregano and 2 tablespoons of the olive oil. Season with salt and pepper. Push the tomatoes and onions to the side of the pan to make room for the chicken.

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  • Rub the chicken with the remaining 1 tablespoon of olive oil and season it with salt and pepper. Roast the chicken and vegetables for about 1 hour and 5 minutes, until an instant-read thermometer inserted an inner chicken thigh registers 165°.

  • Transfer the chicken to a carving board and let rest for 10 minutes. Spoon off all but 3 tablespoons of the fat in the roasting pan. Using the back of a fork, mash the tomatoes and garlic until a chunky sauce forms. Stir in the parsley and season the gravy with salt and pepper. Carve the chicken and serve with the tomato gravy.

Serve With

Crusty bread.