Recipe courtesy of John Besh
Show: The Kitchen
Save Recipe Print
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Filipino Adobo Chicken

Recipe courtesy of Geoffrey Zakarian

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Greek Lemon Chicken and Orzo Casserole

Recipe courtesy of Jeff Mauro

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Spinach-Artichoke Dip Stuffed Grilled Chicken

Recipe courtesy of Jeff Mauro

Chicken Salad

Recipe courtesy of Jeff Mauro

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Browse Reviews By Keyword

          Latest Stories