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1
Pull any lumps of fat off the chicken pieces and discard.
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2
In a bowl or a sealable plastic bag, combine the chicken pieces, 1/8 cup of the olive oil, 1/2 tablespoon of the rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles.
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3
Mix well and set aside to marinate, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
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4
Heat oven to 450 degrees.
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5
In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine remaining olive oil and rosemary with the potatoes, tomatoes, onion and a generous sprinkling of salt and pepper.
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6
Toss together and spread out evenly in the pan.
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7
Arrange chicken pieces on top, skin side up.
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8
Add the wine, pouring around the edges of the pan, and place the basil sprigs on top.
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9
Cover tightly with aluminum foil or a lid and bake 30 minutes.
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10
Remove chicken from the oven and turn the oven temperature to 475 degrees.
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11
(Use the convection feature if you have it.)
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12
Or heat the broiler and arrange oven rack about 8 inches from the heat.
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13
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.
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14
Remove and discard basil sprigs.
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15
Garnish with shredded basil and serve immediately.
