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Preheat the oven to 450 degrees F. In a small roasting pan, scatter the shallots, carrot, and celery in an even layer.
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Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper.
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3
Arrange the chicken skin side up on top of the vegetables in the pan.
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4
Sprinkle the rosemary, thyme, and 1 tablespoon of the basil over the chicken.
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Roast for 35 minutes, until an instant-read thermometer inserted in an inner thigh registers 165 degrees F. The skin should be golden brown and the juices should run clear.
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Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat.
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Add the garlic and cook, stirring, for 45 seconds, until golden brown.
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Add the tomatoes, red pepper, and vinegar; season with salt.
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Cook, stirring frequently, until the tomatoes are softened, about 3 minutes.
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Transfer to a serving bowl, stir in the remaining 2 tablespoons of basil and season with salt and pepper.
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11
Serve the tomatoes with the roast chicken.Looking for more chicken recipes?
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12
Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
