This weeks roast chicken special was with fresh thyme and cherry tomatoes. This roast chicken dish is both satisfying on a cold winter night and tasty. The cherry tomatoes add a splash of color and texture to the dish.
Roast Chicken with Fresh Thyme and Cherry Tomatoes:
Pre-Heat Oven: 400 degrees
1 whole chicken 4-5#
1 sweet onion, peeled and sliced
Kosher salt
Fresh black pepper
1 tablespoon fresh thyme, cleaned and de-stemmed
2 cups cherry red tomatoes
1 teaspoon soy sauce
2 cups water
Slicing the Onions
Wash the chicken under cold water and pat dry with a paper towel. Place the chicken into a roasting pan fitted with a wire rack. Salt and pepper the chicken all over. Clean and de-stem the thyme leaves and then sprinkle over the chicken. Peel the outer layers of the onion off and throw them out. Slice the onion in half and then slice the halves very thin and add to the bottom of the roasting pan. Wash the cherry tomatoes and add to the bottom of the roasting pan. Add two cups of water to the bottom of the roasting pan and then drizzle the soy sauce over the chicken. Place the chicken into a 400 degree oven and cook for 90 minutes. Check the chicken once during the cooking process to make sure there is enough liquid in the bottom of the roasting pan. If all the liquid has dried up add another cup of water. Allow the chicken to rest for 15 minutes before you cut into it.
Preparing the Chicken in the Roasting Pan
Roasted Chicken with Fresh Thyme and Cherry Tomatoes
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