Roasted Herb Chicken with Potatoes and Cherry Tomatoes

Embark on a culinary journey with our latest blog, where the classic meets the extraordinary in our Roasted Herb Chicken with Potatoes and Cherry Tomatoes recipe. We've taken the art of home-cooking to the next level by featuring quality ingredients, such as Angel's Salumi and Truffles Whole Frozen Chicken sourced from ethically raised, free-roaming birds. Our commitment to high-quality, humane, and responsible farming practices ensures not just a meal, but a celebration of flavors. From the initial seasoning to the final presentation, join us as we unravel the secrets to crafting a golden, succulent centerpiece that goes beyond the ordinary. Whether you're a seasoned home cook or just starting your culinary adventure, this dish promises to elevate your cooking skills and captivate the palates of those you share it with. Let's make every meal extraordinary!

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 1 large onion, sliced
• Chicken neck (optional)
• Fresh rosemary sprigs
• Fresh thyme sprigs
• 4 garlic cloves, whole
• Olive oil for drizzling and rubbing
• 1 cup cherry tomatoes, halved
• 1 lb baby potatoes
• Salt and pepper, to taste
  

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).
2. Prepare the Roasting Pan: Place sliced onions and chicken neck (if using) in the roasting pan.
3. Prepare the Chicken: Clean the chicken and pat it dry. Sprinkle salt and pepper inside the cavity.
4. Herb Infusion: Place a few sprigs of rosemary and thyme, along with garlic cloves, inside the chicken cavity.
5. Olive Oil Drizzle: Drizzle and rub olive oil over the outside of the chicken. Optionally, tie the chicken's legs together or substitute with butter
6. Season the Chicken: Sprinkle salt and pepper on the outside of the chicken. Add more rosemary on top.
7. Initial Roasting: Place the chicken in the preheated oven. Roast until the outside is golden, approximately 45 minutes to 1 hour.
8. Prepare the Vegetables: While the chicken is roasting, cut cherry tomatoes in half. In a bowl, toss tomatoes and baby potatoes with salt, pepper, fresh rosemary, thyme, and olive oil.
9. Drain Juices: Drain the juices from the chicken into the roasting pan before removing it from the oven.
10. Final Roasting: Layer the bottom of the roasting pan with the tomato and potato mixture. Place the roasted chicken on top. Increase the oven temperature to 380°F (193°C) and roast for an additional 10 minutes.
11. Serve: Remove the chicken from the oven. Optionally, present it by placing a layer of potatoes and tomatoes on a serving platter and adding the chicken on top.
12. Enjoy: Your Roasted Herb Chicken with Potatoes and Cherry Tomatoes is ready to be enjoyed! Serve it with the flavorful juices from the roasting pan.