August 29, 2013

Roasted Chicken with tomatoes and onions

Is it Friday yet? I was thoroughly convinced that they had made this a 4 day weekend and tomorrow was a day off too...until this morning when I double checked calendars. Disappointing start to the day, right? It was followed by an epic disaster of a school drop off (note to self-when the children tell you that they are ready to get dropped off in the car line instead of being walked in, Do Not Believe Them.)

I have high hopes for the rest of the day though, with nothing on the agenda but some laundry, a trip to the library (for myself!), and a promotion party for a dear friend. At least I know the day will be ending on a high note :)

This recipe is one of the mainstays of our dinner rotation. I really have been meaning to post this for months now, but I always forget to take pictures of it. Frankly, it's not terribly photogenic but it's so good that I don't care. It comes together in minutes and kids and grownups alike devour it. Roasting brings out the flavors in each of the ingredients, and when they all blend together it is delicious. It reminds me of something the Barefoot Contessa would make-easy enough for a weeknight, elegant enough for company. All that needs changing is the sides!

Roasted Chicken with Tomatoes and Onion
Adapted from The Naptime Chef

8 chicken thighs
1 1/2 cups cherry tomatoes
1 small onion
1 tsp salt
3 tbs olive oil
1tsp dried thyme
2 tbsp chopped basil
Zest of 1 lemon

Place the chicken thighs into a 9 x13 baking dish. Sprinkle the olive oil and salt over the chicken and mix well so that each piece is coated. Pour the onion and tomatoes over the chicken, pushing as many as possible in between the chicken pieces. Sprinkle thyme, chopped basil and lemon zest over the whole thing so that it is evenly covered.

Bake at 375 for 40 minutes. Serve immediately. 

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