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Recipe courtesy of John Besh

Butcher Shop Chicken

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 450 degrees. In a small roasting pan, scatter the shallots, carrot and celery in an even layer.
  2. 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.
  3. 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.
  4. 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.