Roasted Tomato & Shallots Chicken
  • 1 whole chicken (or any cut of chicken your family prefers)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 shallots, peeled and sliced
  • 3 tomatoes, cubed (see tip on how to peel tomatoes, if that is your custom)
  • About ½ cup dry red wine
  1. Preheat oven to 350ºF. If you have a ‘roast’ setting, use it. Clean and dry the chicken. Place on a lined baking sheet. Sprinkle with salt and pepper, then rub in olive oil.
  2. Top the whole chicken with the sliced shallots and cubed tomatoes. Arrange the vegetables all around the chicken and inside of it as well.
  3. Pour wine over the chicken (this is a great way to use up the small wine bottles as we discussed here). Place chicken in the oven, uncovered.
  4. Baste chicken with its juices every 20-30 minutes. This will ensure your chicken remains juicy and the skin gets nice and crispy. Roast for about 1 hour and 15 minutes, or until juices run clear when pricked with a fork (timing will depend on the size of chicken).
Recipe by Between Carpools at