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Categories:Viewed: 6 - Published at: 2 years ago
Ingredients
- 4 plum tomatoes, halved lengthwise
- 1 onion, halved lengthwise and sliced crosswise 1/2 inch thick
- 2 large garlic cloves, peeled and crushed
- 1 teaspoon fresh oregano
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- One 4-pound chicken
- 1 tablespoon chopped flat-leaf parsley
Method
- Preheat the oven to 425.
- In a medium roasting pan, toss the tomatoes with the onion, garlic, oregano and 2 tablespoons of the olive oil.
- Season with salt and pepper.
- Push the tomatoes and onions to the side of the pan to make room for the chicken.
- Rub the chicken with the remaining 1 tablespoon of olive oil and season it with salt and pepper.
- Roast the chicken and vegetables for about 1 hour and 5 minutes, until an instant-read thermometer inserted an inner chicken thigh registers 165.
- Transfer the chicken to a carving board and let rest for 10 minutes.
- Spoon off all but 3 tablespoons of the fat in the roasting pan.
- Using the back of a fork, mash the tomatoes and garlic until a chunky sauce forms.
- Stir in the parsley and season the gravy with salt and pepper.
- Carve the chicken and serve with the tomato gravy.
