Roasted Chicken with Potatoes and Tomatoes

Roasted Chicken with Tomatoes and Potatoes

All I wanted was to do was use up a half jar of homemade canned tomatoes my hubby had opened for some other dish the other night before they went bad in the fridge. I also had a ginormous bone-in chicken breast to cook soon. I was glommed down in work and it wasn’t “my turn to cook.” The hubs came into my office and asked if I had any dinner ideas and told him to make something with the tomatoes and chicken. When I went down to the kitchen a couple of hours later, nothing was cooking. Hmmm. Hubs complained he had leave to run our daughter around town for various after-school activities. He said he would make some baked chicken tenders when he got home, but we’d only just had those less than a week ago AND there are no tomatoes in that dish.

Seasoned Chicken and Potatoes

Right after they left the house, I made a quick decision. I grabbed the dutch oven, seasoned the chicken and seared it on both sides, tossed in that half-jar of tomatoes, added one more jar of them, cut up a few potatoes, then threw in some seasonings. Placed it in the oven and said “Dinner will be ready in an hour or so” to nobody except the dog at that point.

Tomatoes and Seasonings

“What, no warm bread?” asked my daughter when she got back when I announced dinner was ready. “Ummm, no. Butter some up from the pantry, OK?”

Now on to the recipe, which by the way, I thought came out delicious but I think the family didn’t want to talk to me that night about whether they liked it or not. But it’s quite easy to prep if you are in a pinch to get  a meal on the table in less about an hour.

Roasted Chicken with Potatoes and Tomatoes

1 pound of chicken, bone-in, with skin
Ground black pepper, to taste
Salt or Mrs. Dash, to taste
2 large potatoes, any kind
1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 cup chicken broth, (or wine)
1 or 2 cans/jars tomatoes, with liquid, diced
2 or 3 cloves of garlic, smashed
Fresh or dried herbs, to taste

Simmering Chicken, Tomatoes, and Potatoes

Preheat oven to 400 degrees. Season the chicken with pepper and Mrs. Dash (any flavor) or salt to taste. If your chicken parts are big, feel free to cut in half (which we did.) Cut the potatoes (skin on is fine) into 2-inch chunks. In a dutch oven, add the butter and oil over medium-high heat. Once hot, add the chicken and sear on both sides for 2 or 3 minutes a side until browned. Remove from pot and set aside to drain. Add chicken broth (or wine, we didn’t have any) to deglaze the pot, stirring up crispy bits. Add the tomatoes, potatoes, garlic, herbs of your choosing (I added some fresh Thai basil and crushed dried oregano) to taste, then bring to a simmer.

Roasted Chicken with Tomatoes and Potatoes

Once simmering, add the chicken pieces back in on top, cover with an oven-proof lid,and put in oven. Cook for 1/2 hour, then remove lid and continue to cook in oven until chicken is done, about 15 to 20 more minutes depending on size of meat. Remove the chicken and potatoes to a large bowl or plate with a slotted spoon, then put the dutch oven on the stove on medium-high and cook tomato mixture down until thickened, about 5 minutes. Pour sauce over chicken and serve with hot warmed bread (or not, HA!) and a vegetable of choice. I made hubby steam up some broccoli. Enjoy!

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