Five Minute Herb-Smothered Roasted Chicken with Fresh Tomatoes

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It takes about five minutes to prep this deliciously easy chicken recipe. All you need is a large handful of fresh herbs, which I am fortunate to have access to from my Ikaria garden, small fresh tomatoes, Greek olive oil, and salt and pepper. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
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Five Minute Herb-Smothered Roasted Chicken with Fresh Tomatoes

Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Prep Time 10 minutes
Cook Time 1 hour
Servings 4

Ingredients

  • 1 chicken about 4 ½ pounds, cut into quarters
  • 1 red onion halved and sliced
  • 6 garlic cloves chopped
  • Salt and pepper to taste
  • 2-4 fresh rosemary sprigs
  • A handful each about 10 sprigs each of fresh oregano, thyme or lemon thyme, basil, and parsley
  • 3 fresh or dried bay leaves
  • 10 – 12 small tomatoes either cherry tomatoes or camparis or plum tomatoes, whole or halved, as desired
  • 1/3 cup extra virgin Greek olive oil
  • ½ cup dry white wine

Instructions

  • Preheat the oven to 375F/180C.
  • Rinse and pat dry the chicken.
  • Place the chicken in an oiled, oven-proof glass or other baking pan. Season on all sides with salt and pepper.
  • Generously strew the onions, garlic, tomatoes, and herbs all over and around the chicken. Pour in the olive oil and white wine.
  • Bake, covered with parchment and aluminum foil, for about 55 minutes to an hour or so, until the chicken is tender. About 15 minutes before removing the chicken from the oven, remove the parchment and foil, so that the chicken can brown. Pour the pan juices over it with a large spoon.
  • Remove, cool slightly, and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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