Tomato and Herb Roasted Chicken

Tomato and Herb Roasted Chicken

A whole chicken roasted over juicy cherry tomatoes with garlic and fresh herbs.

Total 2 hr Makes 4 servings Calories 520/serving

Dietary

Keto, Wheat free, Nut free, Halal

Allergens

Dairy

This roasted chicken develops crisp, golden skin while cherry tomatoes collapse underneath into a rustic pan sauce flavored with garlic and rosemary. It's a straightforward one-pan dinner suited for a Sunday meal, with minimal cleanup and plenty of herb-infused juices to spoon over the meat.

Ingredients

  • 1 whole chicken, about 4 to 5 pounds
  • 3 cups cherry tomatoes
  • 6 cloves garlic, smashed
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 3 tablespoons olive oil
  • 1 tablespoon fresh oregano, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 cup low-sodium chicken broth
  • 1 tablespoon butter, softened

Method

  1. Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 425°F.

  2. Pat the chicken dry with paper towels, including inside the cavity.

  3. Scatter the cherry tomatoes and smashed garlic cloves in the bottom of a 9x13-inch roasting pan or oven-safe skillet.

  4. Mix the butter with half of the chopped oregano and rub this mixture under the skin of the chicken breast.

  5. Stuff the chicken cavity with the lemon halves, 2 sprigs of rosemary, and 2 sprigs of thyme.

  6. Rub the outside of the chicken with olive oil, then season all over with salt, pepper, and the remaining oregano.

  7. Tie the legs together with kitchen twine and tuck the wing tips under the body.

  8. Place the chicken breast-side up on top of the tomatoes and garlic in the pan. Scatter the remaining rosemary and thyme sprigs around the chicken and pour the chicken broth into the pan.

  9. Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 375°F and continue roasting until the internal temperature at the thickest part of the thigh reaches 165°F, about 60 to 70 minutes.

  10. Remove the chicken from the oven, tent loosely with foil, and let rest for 15 minutes before carving.

  11. Mash the softened tomatoes and garlic into the pan juices to form a chunky sauce, discarding the herb stems and lemon halves from the cavity.

  12. Carve the chicken and serve with the tomato pan sauce spooned over the top.

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    Tomato and Herb Roasted Chicken

    This roasted chicken develops crisp, golden skin while cherry tomatoes collapse underneath into a rustic pan sauce flavored with garlic and rosemary. It's a straightforward one-pan dinner suited for a Sunday meal, with minimal cleanup and plenty of herb-infused juices to spoon over the meat.

    2 hr 4 servings 520 cal

    Ingredients

    • 1 whole chicken, about 4 to 5 pounds
    • 3 cups cherry tomatoes
    • 6 cloves garlic, smashed
    • 1 lemon, halved
    • 4 sprigs fresh rosemary
    • 4 sprigs fresh thyme
    • 3 tablespoons olive oil
    • 1 tablespoon fresh oregano, chopped
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 cup low-sodium chicken broth
    • 1 tablespoon butter, softened

    Method

    1. 1

      Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 425°F.

    2. 2

      Pat the chicken dry with paper towels, including inside the cavity.

    3. 3

      Scatter the cherry tomatoes and smashed garlic cloves in the bottom of a 9x13-inch roasting pan or oven-safe skillet.

    4. 4

      Mix the butter with half of the chopped oregano and rub this mixture under the skin of the chicken breast.

    5. 5

      Stuff the chicken cavity with the lemon halves, 2 sprigs of rosemary, and 2 sprigs of thyme.

    6. 6

      Rub the outside of the chicken with olive oil, then season all over with salt, pepper, and the remaining oregano.

    7. 7

      Tie the legs together with kitchen twine and tuck the wing tips under the body.

    8. 8

      Place the chicken breast-side up on top of the tomatoes and garlic in the pan. Scatter the remaining rosemary and thyme sprigs around the chicken and pour the chicken broth into the pan.

    9. 9

      Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 375°F and continue roasting until the internal temperature at the thickest part of the thigh reaches 165°F, about 60 to 70 minutes.

    10. 10

      Remove the chicken from the oven, tent loosely with foil, and let rest for 15 minutes before carving.

    11. 11

      Mash the softened tomatoes and garlic into the pan juices to form a chunky sauce, discarding the herb stems and lemon halves from the cavity.

    12. 12

      Carve the chicken and serve with the tomato pan sauce spooned over the top.