Roasted Chicken with Herbs and Tomatoes
- Makes4 servings
- Cook Time1 hour 10 minutes
- 3
Our spin on Diane Kochilas’ recipe for a roasted quartered chicken uses only thighs, and we cook them in the oven in a 12-inch skillet so that when they’re done, it’s a simple matter to reduce the juices to a flavorful sauce on the stovetop. You will, however, need an oven-safe 12-inch skillet to prepare this recipe; it will be quite full once all the ingredients are placed in it, but with cooking the volume will reduce. When saucing the chicken, pour the liquid around and between the pieces so they don’t lose their beautifully crisped skin.
Don't forget that the handle of the skillet will be hot after you remove it from the oven. As a precautionary measure, after setting the skillet on the stovetop, wrap the handle with a kitchen towel or slide a oven mitt over it, but keep the towel or mitt at a good distance from the burner so it doesn't ignite.
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