Tuesday, December 26, 2006
Roasted chicken with tomatoes and garlic
This is really easy to make, but it looks and tastes impressive enough to serve to company.4 chicken leg quarters or 4 each thighs and legs
Kosher salt
pepper
1 bunch basil, chopped
1 pint grape tomatoes
3 roma tomatoes, quartered
1 head garlic, broken down into cloves and peeled
1 Serrano chili, chopped fine
5 or 6 new potatoes, sliced
Olive oil
preheat oven to 350. Season chicken with pepper and kosher salt, then place into baking pan or dutch oven.
Scatter tomatoes on top of chicken, followed by the garlic, basil, chili pepper and potatoes. Drizzle olive oil over top and mix ingredients up, making sure to get at least some of the tomatoes and garlic under the chicken.
Bake uncovered for 1 1/2 hours. The chicken skin should be crispy and meat cooked through.
serve as is, reserving some of the garlic cloves to spread on bread if desired.
Variations: Omit potatoes. Serve chicken with noodles on the side, using cooking broth as a sauce.
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