Sunday, February 4, 2007

Spicy Roast Chicken

I preferably eat dark-meat chicken, however, this recipe, which calls specifically for bone-in chicken breasts, is good, and I urge you to try it if you are cooking for white-meat lovers. 

Spicy Roast Chicken
Adapted from The Wednesday Chef , who got it from The Bon Appetite Cookbook edited by Barbara Fairchild

Serves 4

24 ounces whole cherry tomatoes (about 4 cups), stemmed (do not substitute grape tomatoes)
¼ cup olive oil
5 garlic cloves, chopped
1¼ teaspoons dried crushed red pepper
2 tablespoons chopped fresh thyme, divided
4 bone-in chicken breasts  

Preheat the oven to 450°F. Toss the tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon thyme in a large bowl to combine.

Place the chicken on a rimmed baking sheet (a half-sheet pan is good). Pour the tomato mixture over the chicken, arranging the tomatoes around the chicken. Sprinkle with salt.

Roast until the chicken is cooked through, and the tomatoes are blistered. The recipe calls for 35 to 45 minutes depending on how you like your chicken cooked. Remember, white meat chicken cooks faster than dark meat chicken.

Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken. Sprinkle with the remaining 1 tablespoon thyme and serve.

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