Baked Chicken With Potatoes, Cherry Tomatoes and Herbs Recipe (2024)

I used new potatoes - Yukon Golds - halved, sweet orange cherry tomatoes and young red onions all from the Farmers Market and tender rosemary from my garden with chicken thighs. I roasted all in a deep open roaster with the lid off for 40 minutes at 450 degrees. The skin on the chicken was browned and crisp, the flesh was succulent, the onions and tomatoes melted into a rich, delicious sauce and the potates perfectly tender and slightly browned. Will definitely make again!!

This was just ok. The covered cooking gave the whole dish a "steamed" quality. I'd rather take the same ingredients and roast them uncovered. Also, adding some minced garlic to the veggies is no bad thing.

This is a subtle but delicious dish. I used a large high-sided fry pan with a cover. Because of readers' warnings about the vegetables taking too long, I par-boiled the potatoes. While the chicken (in my case, a Cornish game hen split in half--for two) was marinating, I covered four medium Red Bliss potatoes, quartered, with cold water and brought them just to a boil, then drained them, returned them to the pan, added the other ingredients. Vegetables and poultry were done at the same time.

Delicious and easy to prepare. I prepared the max amount suggested in the recipe, almost 4 lbs. of chicken thighs and potatoes, planning to have leftovers. The leftovers were even better. Only additions suggested would be to use more rosemary and tomatoes and maybe add sliced garlic. Totally enjoyed.

I followed the recipe as written but used a large roasting pan with thighs and wings, about 3# total. I used the convection setting @ 450 degrees for browning for about 30+ minutes.....browned beautifully and chicken/veggies cooked perfectly. I cut the potatoes in smaller pieces than recommended and added 2 small garlic cloves thinly sliced.....delicious, moist, and crisp....definitely will make again!

This is as much Greek as it is Italian, the exception being that Greeks will use Oregano rather than basil. I have Italian heritage, use basil, my close neighbor is Greek and uses Oregano. Pretty much the same recipe, subtle difference, both hearty and delicious. I DO NOT cover - rather prefer a roasting rather than the steaming that occurs when covered. So too my dear neighbor.

To give this a personal flavour touch, other herbs such as thyme, marjoram or sage could be used. When cooking for one this is so easy to use the quantity required. Lovely dish.

I added thyme and a touch of tarragon. A special dish and great for a party but definitely a fall/winter dish vs. summer.

I think this was great. The steaming method complained of by another reader worked to keep the chicken moist, while the use of the convection method and higher temp at the end produced a wonderfully crispy skin. Potatoes need to be a little smaller. Dish is not highly seasoned, but recipe provides a launching pad for whatever flavors you like. I had some fennel, so I added that to the veggies and also added fennel pollen from Zingerman's, one of my favorite flavors.

can't imagine doing with without garlic. after 45 minute, i drained the most of the liquid and reduced it to make the sauce while the chicken and vegs were browning under the oven broiler. my chicken was done in just 20 minutes under the broiler. will make this again and again

I've made this several times including (coincidentally) last night and we love it! I add several cloves of thinly sliced garlic and increase the wine to about 1/2 cup and while I use dried rosemary I think fresh basil's a must. A crusty baguette to sop up the delicious sauce and this one-dish meal is a winner!

I liked it better without the wine, olive oil, red chili, and basil. Just chicken thighs (liked them better than whole chicken parts), rosemary (plenty of it), onion, cherry tomatoes, tiny yukon gold potatoes, salt and pepper. The chicken thigh skins exuded enough fat to keep the entire dish moist and without the wine you get a nice, crunchy skin, onions, and potatoes.

Loved this. To be fair, I just used it as a jumping off point--skipped tomatoes entirely and used about 10 kinny young carrots instead, tiny golden potatoes from the farmers market and swapped 2 roasted mild green chilis (peeled, seeded and diced) for the red pepper flakes. Only used chicken thighs & marinated for more than 24 hours.. But holy moly, was I pleased with the results. This recipe is easy to improvise with whatever's around. Can't wait to play with it again!

This is one of my favorite recipes. I always add more white wine and rosemary and use the smaller potatoes cut into quarters (to make sure that they are cooked through) After I remove the cover I let the chicken brown a bit, and then zap it under the broiler. An incredible one dish meal

You need to cut potatoes into 1/8s or 1/16s

Delicious and easy. I used extra rosemary, which brought out more flavor in the potatoes and the chicken. Definitely add more seasoning to the chicken !

I added carrots, 2 cloves garlic, fresh sprigs of thyme and oregano, 1 T herbs of Provence, and cooked longer (half hour at 450). Added broccolini toward the end. Yummy!

Cook uncovered Add 2 cloves garlic and juice of lemon to the marinade

Excellent recipe. The potatoes soak up the delicious juices from the chicken.When reheating as leftovers, add more olive oil and lemon juice.

Agree with the comments that the steaming caused the chicken to be less crispy than may be desired, although it also kept it moist. The vegetables and larger pieces of chicken needed about 10 minutes extra cooking time in my oven.

40 min convection bake at 425 was a lil too much

It took a lot longer to cook. Not sure what I did wrong?!

Large potatoes need to be cut in smaller pieces. Recipe needs additional time to cook. Liked it

Great taste and easy mid week dinner. Made it in 12" round cast iron buffet pan and results were off. Chicken was done nicely but potatoes needed another 20 minutes to cook. Next time a bigger pan and smaller potato pieces.

Delectable! I cut in half for 2 ppl and roasted all at 425 covered for 1/2 hour and uncovered for 1/2 hour. Turned out great! Chicken was moist, with nice brown skin. Tomatoes and onions were melty and jammy and the potatoes had an almost silky quality that was wonderful!Will definitely make again!

I used skinless boneless thighs, garlic instead of chili's and thyme instead of basil just because that is what I had. Added a squeeze of lemon to the chicken marinade again because. I cooked everything @ 475 convection 20 mins, then removed the chicken and tested the potatoes. Since they were taking longer I returned the pan to the oven for 10 more minutes. Then added the chicken back for 15 mins at 450. Superb!

I left it in at 450 for 40min. Then put the chicken in a separate pan returned them both at the higher temp so those taters browned nicely too.

I used fresh Sun Gold cherry tomatoes, Italian Seasoning instead of rosemary and baked the whole thing uncovered at 450° for 50 minutes. Such a deep flavor, I can’t stop making it while the tomatoes last!

I worried this would be bland but it was not! However, I made changes. 1) I added garlic to the olive oil toss on both the chicken and the potato mix. 2) I didn’t have rosemary on hand, so I used plenty of thyme leaves and wow! 3) I added unsalted butter on top of the chicken during the browning phase. I believe this with the garlic helped punch up the flavours. If you don’t have rosemary, sage or tarragon would work too. Next time I’ll definitely use a Dutch oven instead of the covered 9x13.

I used a red from Rioja and was very happy with the flavor. Chicken breasts (boneless and skinless) were less successful.