Butcher Shop Chicken

Total Time:
50 min
15 min
35 min

4 to 6 servings

  • 2 shallots, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 2 bone-in chicken breast halves, with skin
  • 2 whole chicken legs
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 teaspoons finely chopped rosemary leaves
  • 1 teaspoon finely chopped thyme leaves
  • 3 tablespoons finely chopped basil leaves
  • 1 garlic clove, thinly sliced
  • 2 pints grape tomatoes, halved
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sherry vinegar
Watch how to make this recipe.
  • Preheat the oven to 450 degrees. In a small roasting pan, scatter the shallots, carrot and celery in an even layer.

  • Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper. Arrange the chicken skin-side up on top of the vegetables in the pan. Sprinkle the rosemary, thyme and 1 tablespoon of the basil over the chicken.

  • Roast until an instant-read thermometer inserted in an inner thigh registers 165 degrees F, about 35 minutes. The skin should be golden brown and the juices should run clear.

  • Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the garlic and cook, stirring, until golden brown, about 45 seconds. Add the tomatoes, red pepper and vinegar; season with salt. Cook, stirring frequently, until the tomatoes are softened, about 3 minutes. Transfer to a serving bowl, stir in the remaining 2 tablespoons of basil and season with salt and pepper. Serve the tomatoes with the roast chicken.

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    This recipe is featured in:

    The Kitchen