INGREDIENTS
- 6-8 bone-in chicken thighs or 3-4 boneless chicken breasts
- 1 tbsp cold butter
- 20 mini potatoes
- 2 tbsp canola oil or olive oil
- 2 tsp dried tarragon
- pinch salt
- 1 pint grape tomatoes
- 1 tsp dried basil
- fresh mint chopped, optional
METHOD
- Preheat oven to 400 F. 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 minutes.
- Tumble tomatoes into a bowl and drizzle with enough oil to generously coat. Stir, sprinkle with basil and salt, and toss. When chicken has roasted 10 minutes, 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 165 F. Potatoes should be fork tender and tomatoes softened. This will take another 20 to 30 minutes for a total roasting time of 30 to 40 minutes.
- 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.
