Baked Chicken With Potatoes, Cherry Tomatoes and Herbs

Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
Recipe Date:
March 19, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
  • 4 tbsps extra-virgin olive oil
  • 1 tbsp rosemary leaves (from about 2 sprigs)
  • Kosher salt and black pepper
  • 2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
  • 2 large Yukon Gold potatoes, quartered
  • 12 ozs cherry or grape tomatoes
  • 1 large yellow onion, quartered and thickly sliced
  • 1/4 cup dry white wine
  • 4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Pairing Notes: The tomatoes make this dish really bright and the herbs and potatoes bring in the earthy element. Thus, pairing it with a Pinot that starts off with bright fruit and ends on a savory note is perfect.

Chef's Tip: Fingerling potatoes work well in this dish too.

Recipe link  

Recipe courtesy of Julia Moskin and the New York Times. Photo courtesy of David Malosh for The New York Times. Food Stylist: Simon Andrews.