This recipe comes from Julia Moskin in The New York Times. It’s a simple meal, inspired by Italian techniques. I left the chicken to marinate while I prepped the potatoes. My teenager is responsible for washing the dishes after dinner; he was definitely psyched that this was a one-pot meal!
Chicken Baked with Potatoes and Cherry Tomatoes
- 3 lb chicken thighs boneless, skinless
- 1/4 cup extra-virgin olive oil
- 1 tbsp fresh rosemary leaves
- Kosher salt and freshly ground black pepper to taste
- 1/2 tsp crushed red pepper flakes
- 2-3 lb Yukon gold potatoes quartered
- 12 oz cherry (grape) tomatoes
- 1 bunch green onion sliced
- 1/4 cup dry white wine
- 4-6 sprigs fresh basil plus 2 tbsp finely shredded leaves for garnish
- Marinate the chicken: in a bowl or sealable plastic bag, combine the chicken, 1/8 cup olive oil, 1/2 tbsp rosemary, 2 tsp salt, 1/2 tsp black pepper, and the red pepper flakes. Mix well and set aside at least 30 minutes at room temperature, or up to 8 hours in the refrigerator.
- Heat your oven to 450 degrees F. In a large ovenproof skillet with a lid, combine the remaining olive oil and rosemary with the quartered potatoes, tomatoes, green onion, and salt and pepper. Toss these together and spread out evenly over pan. Add the chicken pieces on top. Add the wine, pouring around the edges of the pan, and place the basil sprigs on top. Cover the pan and bake 30 minutes.
- Remove the pan from the oven and turn on your broiler, with a rack about 8 inches from the heat. Return the pan uncovered to the oven and cook until the chicken begins to brown, 10-15 minutes.
- Remove the pan from the oven and discard the basil leaves. Dish into indivudual bowls, garnish with basil, and enjoy!