Butcher Shop Chicken
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1.5 tsps
Rosemary Leaves (finely chopped)3 tbsps
Basil Leaves (finely chopped)1 tsp
Crushed Red Pepper1 tsp
Sherry VinegarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees
3
In a small roasting pan, scatter the shallots, carrot and celery in an even layer
4
Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper
5
Arrange the chicken skin-side up on top of the vegetables in the pan
6
Sprinkle the rosemary, thyme and 1 tablespoon of the basil over the chicken
7
Roast until an instant-read thermometer inserted in an inner thigh registers 165 degrees F, about 35 minutes
8
The skin should be golden brown and the juices should run clear
9
Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat
10
Add the garlic and cook, stirring, until golden brown, about 45 seconds
11
Add the tomatoes, red pepper and vinegar; season with salt
12
Cook, stirring frequently, until the tomatoes are softened, about 3 minutes
13
Transfer to a serving bowl, stir in the remaining 2 tablespoons of basil and season with salt and pepper
14
Serve the tomatoes with the roast chicken