How To Make Roast Chicken with Slow-Roasted Tomatoes and Cheesy Grits
Rich roasted tomatoes are worthy companions to the juicy roast chicken. This meal is best served with some warm, cheesy grits.
Serves:
Ingredients
- 8plum tomatoes
- ¼cupextra virgin olive oil
- salt and freshly ground pepper
- 4largerosemary sprigs
- 4½lbschicken
- 2white onions
- ½cupdry white wine
Instructions
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Preheat oven to 350 degrees F. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil and season with salt and pepper.
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Turn tomatoes cut side down and scatter rosemary around; bake on bottom shelf of oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard skins.
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Meanwhile, in a roasting pan, rub chicken all over with 1 tablespoon oil and season with salt and pepper.
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Scatter onion wedges around chicken, drizzle with remaining 1 tablespoon oil, and season with salt and pepper.
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Roast chicken and onions in upper third of oven for 1 hour and 10 minutes.
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Increase oven temperature to 450 degrees F.
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Add wine to pan and roast chicken about 20 minutes longer, until onions are well browned and chicken is golden and cavity juices run clear.
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Pour cavity juices into pan.
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Transfer chicken and onions to a platter; let chicken rest 10 minutes.
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Set roasting pan over moderately high heat and add 4 tomato halves and ½ cup water.
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Simmer, scraping up any browned bits and mashing tomatoes, until reduced by one-third.
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Strain jus into a saucepan and season with salt and pepper.
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Carve chicken and serve with tomatoes, onions, tomato jus, and Creamy Cheese Grits.
Nutrition
- Calories: 1301.70kcal
- Fat: 91.10g
- Saturated Fat: 24.13g
- Trans Fat: 0.49g
- Monounsaturated Fat: 41.83g
- Polyunsaturated Fat: 18.10g
- Carbohydrates: 14.15g
- Fiber: 4.00g
- Sugar: 6.21g
- Protein: 97.15g
- Cholesterol: 382.72mg
- Sodium: 1739.88mg
- Calcium: 116.26mg
- Potassium: 1442.36mg
- Iron: 5.86mg
- Vitamin A: 271.03µg
- Vitamin C: 31.14mg
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