Baked Chicken With Potatoes, Cherry Tomatoes and Herbs

• 1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighschicken
• 4 tablespoons extra-virgin olive oilolive-oil
• 1 tablespoon rosemary leaves (from about 2 sprigs)rosemary
• Kosher salt and black pepperpepper
• 2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
• 2 to 3 pounds large Yukon Gold potatoes, quarteredpotato
• 12 ounces cherry or grape tomatoestomato
• 1 large yellow onion, quartered and thickly slicedonion
• 1/4 cup dry white winewhite-wine
• 4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnishbasil

1. 01Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
2. 02Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
3. 03Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
4. 04Discard basil sprigs. Garnish with shredded basil and serve immediately.

Calories

1265 kcal

Protein

73 g

Fat

80 g

Saturated fat

20 g

Carbs

60 g

Fiber

8 g

Sugar

6 g

Sodium

1946 mg

Cholesterol

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