2 pints grape tomatoes
1 head garlic, cloves separated
8 sprigs fresh thyme
2 tablespoons olive oil
2 bone-in chicken breasts, or various chicken parts
coarse salt and black pepper
1/2 cup dry white wine
1 small loaf crusty bread, warmed (optional)
Heat oven to 425° F. Zest lemon and set aside.
In a large roasting pan covered with aluminum foil, toss the tomatoes, garlic, thyme, and lemon zest with 1 tablespoon of the oil.
Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with salt and pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir. Serve the chicken and vegetables with the pan juices and bread (if using).
Printed from ComfortofCooking.blogspot.com