ROAST CHICKEN PIECES WITH TOMATOES FROM VICKI DELANY

 Did someone mention tomatoes?  It might have been me! It doesn’t have to be tomato season to make this dish, but why not when tomatoes are so plentiful right now.  This is a delicious way to do inexpensive chicken pieces and nice enough for casual company.  Serve with rice.

ROAST CHICKEN PIECES WITH TOMATOES  

4 servings 

Ingredients: 

3 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)

4 garlic cloves, finely grated

1 1" piece ginger, peeled, finely grated

½ cup soy sauce

2 Tbsp. mustard

2 Tbsp. unsalted butter, melted, slightly cooled

1 Tbsp. red wine vinegar

2 medium tomatoes, chopped

1 pint cherry or grape tomatoes

 

Preparation

Trim any excess skin and fat from 3 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks) and place in a large ovenproof straight-sided skillet or Dutch oven.

Whisk garlic, ginger, soy sauce, mustard, unsalted butter, and in a measuring glass or small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature 20 minutes.

Place rack in middle of oven; preheat to 425°. Turn chicken pieces skin side up and tuck 2 medium tomatoes, chopped, and cherry or grape tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 40–45 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over.  Serve with rice.

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