SPRING OVEN DINNER

Photo by DONNA W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 6 to 8

    bone-in chicken thighs or 3 to 4 boneless breasts

  • 1

    tbsp cold butter

  • 20

    mini potatoes

  • 2

    tbsp canola or olive oil

  • 2

    tsp dried tarragon

  • pinches of salt

  • 1

    pt grape tomatoes

  • 1

    tsp dried basil

  • 8

    cups fresh spinach (optional)

  • chopped fresh mint or parsley (optional)

Directions

Preheat oven to 400F. Leave skin on chicken or pull off as you wish. Place on an oiled rimmed baking sheet or baking dish big enough to hold all the chicken in a single layer (be careful not to crowd your pan). Cut butter into little bits and press on chicken, dividing evenly. Place potatoes in a bowl. Drizzle with just enough oil to coat and toss. Scatter around chicken. Sprinkle chicken with tarragon, and both chicken and potatoes with salt. Place in oven and set timer for 10 min. Tumble tomatoes into a bowl and drizzle with enough oil to generously coat. Stir, then sprinkle with basil and salt, and toss. When chicken has roasted 10 min, baste chicken with pan juices. Stir potatoes and scatter tomatoes around the chicken. Continue roasting until chicken feels springy when tapped and reaches an internal temperature of 165F. Potatoes should be fork tender and tomatoes softened. This will take another 20 to 30 min for a total roasting time of 30 to 40 min. Put spinach, if using, in a bowl. Add hot tomatoes along with a few spoonfuls of pan juices and toss. Sprinkle with mint or parsley, and serve with chicken.

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