Roasted Chicken with Rosemary Carmelized Onions, Tomatoes and Olives
Sunday dinners are no longer what they use to be for me growing up. Big family mid-afternoon meals beginning at 2pm, the smell of sauce bubbling away as pasta was always on the menu. Veggie sides and meats would vary depending on the season. My sister and I comment now on how my mother made so much food so effortlessly!! You never saw her become frazzled or stressed; meals would simply come together perfectly and deliciously! Not to mention the table was always impeccably dressed in the whitest tablecloth, her china and silver shiny and beautiful. Spilled red wine or red sauce never discouraged her from using those white tablecloths!
I wish I had my family nearby to invite over on a lazy Sunday afternoon. To see my nieces and nephews, my sister and cousins, laugh together, eat together and reminisce. This roasted chicken recipe is ideal for serving to family and friends. Roasting in the oven creates a welcoming aroma while also being an easy dish to prepare. I prepare the caramelized onions, tomatoes and olives with white wine separately and then pour the mixture over the chicken as soon as it is plated on the serving platter. The combination of crispy, tender chicken with meltingly sweet caramelized onions, softly heated cherry tomatoes and warmed olives is absolutely heavenly. The dish can rest and soak in the sauce until ready to serve.
As a lover of gorgonzola, I like to lightly crumble it over the chicken allowing the heat to gently soften the gorgonzola. This is definitely a personal preference and completely optional. As soon as my daughter grows to appreciate this irresistible, creamy robust flavored cheese, I will simply have to use it sparingly :)
1 3 ½ – 4 lb roasting chicken, cut up
Kosher Salt and freshly ground pepper
2 tablespoons herbs de Provence
2 large onions, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic finely minced
2 tablespoons Olive oil
½ teaspoon Kosher Salt and freshly ground pepper
1-2 tablespoons fresh Rosemary, finely chopped
1 pint cherry tomatoes
1 cup pitted Kalamata olives
¾ cup white wine
¼ cup gorgonzola (optional)
Preheat oven to 425 degrees. Use a large shallow roasting pan with a rack or create one by placing a rack inside a large baking sheet. Wash chicken parts in cold water and pat dry. Drizzle olive oil over the chicken and sprinkle all sides with salt, pepper and herbs de Provence. Place on rack and roast for 30 minutes. Turn chicken parts over and reduce oven temperature to 375. Continue to roast another 20-30 minutes or until done.
Meanwhile, in a large skillet, gentle sauté and cook the onions with salt and pepper and rosemary until tender and lightly caramelized. Pour in the wine and garlic, scraping the bottom to deglaze and toss in the tomatoes and olives. Simmer for about 10 minutes to lightly soften and warm the tomatoes and olives.
Plate chicken on large platter, pour onion mixture over top and sprinkle on gorgonzola. Allow to rest and marry all the flavors! Serves 4.