Roast Chicken with Summer Tomatoes and Basil

Yes, it’s another recipe for roast chicken! This one is a bit more summery than my recent “Roast Chicken in Milk”; full of beautiful fresh tomatoes and basil…among other things. I also have to point out that this dish takes me approximately 10 minutes to prepare and is hearty enough to make one of those “one dish meals” that are so very popular at Chez Wittmann.

Roast Chicken with Summer Tomatoes and Basil
adapted from Jaime Oliver’s Tender & Crisp Chicken Legs

  • 2 lb. of chicken parts…I used skinless thighs but you can use any combination you would like…I would recommend bone-in though
  • healthy (really healthy) glug of olive oil
  • 2-3 chicken sausages
  • big handful of basil
  • 1 head of garlic, cloves separated, skin on
  • 1 can canellini beans, rinsed and drained
  • assortment of fresh tomatoes…I used a combo of roma, yellow and strawberry tomatoes
  • 1/2 tsp. lemon zest, plus a squeeze of lemon juice at the end

1) Preheat oven to 350 F.

2) Find an oven-proof dish that will hold all of your goodies. After making this a few times, I realized that a larger, more shallow dish provides for more of your ingredients getting that lovely roasted top on them….highly desirable.

3) Halve or quarter your tomatoes (depending on the size) and add to your dish. As well, rip up your basil into nice size pieces and throw those in too. GENERAL TIP: tender herbs like basil will often turn black on the edges if you cut them with a knife…for some reason ripping them instead of cutting them seems to eliminate this.

4) Add the canellini beans, garlic cloves and lemon zest. Mix everything around.

5) Top with the chicken pieces (skin side up) and sausage. Top everything with a generous pour of olive oil (if I had to guess, it would be about half a cup). Give your dish a jiggle to make sure the olive oil is working its way down to the tomatoes and beans underneath.

6) Bake for about an hour and fifteen minutes. If I remember, I baste the chicken and sausages with the lovely juice that is collecting on the bottom of the dish every 20 minutes or so, but it isn’t the end of the world if you don’t.

7) Test to see if chicken is done. If so, remove from heat and give the dish a squeeze of lemon juice. Fish out the garlic cloves and squeeze them out of the skin (if you are smarter than I am, you would put your garlic cloves in a cheesecloth sack so that you don’t have to go hunting for them at this point). Let rest for 10 minutes before serving.

Seriously….10 minutes to put together. It’s that easy (and yummy).



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