Five-Minute Herb-Smothered Roasted Chicken with Fresh Tomatoes
It takes about five minutes to prep this deliciously easy chicken recipe. All you need is a large handful of fresh herbs, which I am fortunate to have access to from my Ikaria garden, small fresh tomatoes, Greek olive oil, and salt and pepper. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- 1 chicken about 4 ½ pounds, cut into quarters
- 1 red onion halved and sliced
- 6 garlic cloves chopped
- Salt and pepper to taste
- 2-4 fresh rosemary sprigs
- A handful each about 10 sprigs each of fresh oregano, thyme or lemon thyme, basil, and parsley
- 3 fresh or dried bay leaves
- 10 – 12 small tomatoes either cherry tomatoes or camparis or plum tomatoes, whole or halved, as desired
- 1/3 cup extra virgin Greek olive oil
- ½ cup dry white wine
Preheat the oven to 375F/180C.
Rinse and pat dry the chicken.
Place the chicken in an oiled, oven-proof glass or other baking pan. Season on all sides with salt and pepper.
Generously strew the onions, garlic, tomatoes, and herbs all over and around the chicken. Pour in the olive oil and white wine.
Bake, covered with parchment and aluminum foil, for about 55 minutes to an hour or so, until the chicken is tender. About 15 minutes before removing the chicken from the oven, remove the parchment and foil, so that the chicken can brown. Pour the pan juices over it with a large spoon.
Remove, cool slightly, and serve.