Tomato Thyme Roasted Chicken
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4-6
servingsPrep time
30
minutesCooking time
1
hour15
minutesI found this recipe and it has all my favorite ingredients: chicken, tomatoes, thyme and lemon. It sounded so flavorful and a way to use up tomatoes in my garden that were now showing signs of age. The flavor of this chicken was out of this world. My kids gobbled it up, even the sauce was amazing, and requested that I must make it again. I hope you enjoy it as much as we did. Plus, your home will small so good.
Ingredients
1 whole chicken
5 tomatoes
1 red onion, cut into wedges
2 lemon, chopped
8 sprigs of thyme
1 cup dry white wine
2 Tablespoons extra virgin olive oil
- Tomato Butter
3 Tablespoons salted butter
1/4 cup red onion, chopped
1 small garlic clove, smashed
1 tomato, chopped
Grated lemon zest
1 Tablespoon finely chopped thyme
Directions
- Tomato Butter: place all the ingredients for the tomato butter in a small saucepan and allow the butter to melt while stirring so flavors blend well. Add to a small food processor and blend well.
- Preheat the oven to 400. Place the chicken in a roasting dish. Gently using your fingers, separate the skin from the breast and fill with the tomato butter. Using what’s left of the butter, rub all over the chicken. Also get some in the cavity. Fill the cavity with some sprigs of thyme, 1 tomato, half red onion as well as one chopped lemon.
- In the bottom of the roasting pan, place the quartered tomatoes, red onion, chopped lemon and thyme sprigs. Drizzle chicken with olive oil and add 1/2 cup of the white wine to the bottom of the pan.
- Place in the oven and allow to roast for 30 minutes, then turn the oven down to 375 and continue to roast for 45-60 minutes. After a total of 45 minutes, pour the remaining 1/2 cup wine over the chicken.
- Remove from the oven and cover with foil and allow to rest about 10 minutes. remove chicken to a cutting board and carve. Serve with the delicious sauce. I served this with couscous and sautéed asparagus.
- If you want you can roast the day before and reheat the next day for dinner. It works great and tastes even better.
