Roasted Chicken w/Garlic & Tomatoes

O-M-G! This is officially my new favorite chicken dish! I REALLY mean it this time. It was so delicious! I love dishes cooked with fresh tomatoes and thyme. It gives all of the other veggies such great flavor. One of my new girlfriends, Jess Seinfeld, taught me this recipe. I follow her on Twitter and Instagram so we’re friends, right? Shhhhh.....don’t tell me any differently. In my head we are friends and she tweets recipes to me. I did tweet her to tell her I made this dish. I’m sure she and Jerry will be coming over for dinner soon. I’ll blog about it when it happens. Until then.....back to this recipe.....I came home from worked, chopped up the veggies, threw the chicken on and popped it in the oven all in one pan. I love meals like that. It’s quick for a week night and it has all the food groups covered. No side dish needed. Check and check!!

 

Here’s what you need to get started.

Ingredients:

 

1 1/2 pounds red potatoes or Yukon gold – peeled or not, however you prefer

4-6 carrots

1 medium yellow onion

6 cloves garlic

1 pint cherry or grape tomatoes or 3 tomatoes diced

10 sprigs fresh thyme

2 Tablespoons olive oil

1 teaspoon sea salt

3/4 teaspoon fresh ground pepper

1/4 teaspoon crushed red pepper

6-8 pieces cut up chicken. I only had 4 chicken thighs so that’s what I used. You can really use any combination you like.

 

Directions:

Heat oven to 425 degrees

Dice potatoes and carrots into 2 inch cubes. Throw in a baking dish, pan that can go in the oven or rimmed pan. Love the flexibility!

Chop onion into large chunks and add to pan. Smash garlic, peel and throw in with potatoes and carrots.  If you are using whole tomatoes, dice about same size as potatoes and add to pan. If using cherry tomatoes, just rinse and add to pan.

 

Come on, how beautiful is that??

Drizzle all veggies with olive oil. Add springs of thyme, half of the salt and pepper and red pepper flakes and toss the veggies to coat. Spread out into a single layer.

 

Once chicken is washed, season both sides with remaining salt and pepper and nestle in with all the veggies. Give the chicken and veggies a final drizzle of olive oil.

 

Place pan on middle rack in oven and cook for 50-60 minutes or until veggies are soft and chicken is fully cooked.

 

While is was cooking our house smelled divine!! This was so beautiful going in the oven I couldn’t wait to see it come out.....voila! It was just as pretty coming out! And let me tell you, this is just as good as I thought it was going to be. It was easy, one pan, veggies included, it met all my requirements. Oh, and delicious! Seriously, trust me on this one, give it a try. I hope you enjoy it as much as we did, and my girlfriend Jess.  Enjoy...we did!