BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

Number Of Ingredients 9

4 chicken breasts
4 tablespoons olive oil
1 tablespoon rosemary
1/2 teaspoon red pepper flakes
2 1/2 pounds yukon gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 yellow onion, quartered and thickly sliced
1/4 cup white wine
1/4 cup basil, shredded, for garnish

Steps:

n a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan. Cover tightly, and bake for 30 minutes.
Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
Garnish with shredded basil and serve immediately.