Easy to prep. Check. Minimal ingredients. Check. Loads of flavor. Check. This tomato and shallots chicken is the perfect way to up your game for Yom Tov.
Coming up with a Yom Tov menu can be challenging enough; add Pesach to the equation and one might feel a bit at a loss. Our family uses very few ingredients on this Yom Tov, but, I have to admit, I actually like the challenge. Besides, there’s something great about a week of unprocessed ingredients and everything homemade and…simple.
- 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
- 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.
- Top the whole chicken with the sliced shallots and cubed tomatoes. Arrange the vegetables all around the chicken and inside of it as well.
- 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.
- 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).
How to Peel Tomatoes
Pick firm tomatoes (like Roma). Score a small x incision at the tip and place in a bowl. Cover with boiling water and let sit for a few minutes. Peel will come off easily.
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