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

Tasting 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.

Serena's tips: Fingerling potatoes work well in this dish too.


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