Roasted Chicken with Chunky Tomato Gravy

1. 1

   Preheat the oven to 425.

2. 2

   In a medium roasting pan, toss the tomatoes with the onion, garlic, oregano and 2 tablespoons of the olive oil.

3. 3

   Season with salt and pepper.

4. 4

   Push the tomatoes and onions to the side of the pan to make room for the chicken.

5. 5

   Rub the chicken with the remaining 1 tablespoon of olive oil and season it with salt and pepper.

6. 6

   Roast the chicken and vegetables for about 1 hour and 5 minutes, until an instant-read thermometer inserted an inner chicken thigh registers 165.

7. 7

   Transfer the chicken to a carving board and let rest for 10 minutes.

8. 8

   Spoon off all but 3 tablespoons of the fat in the roasting pan.

9. 9

   Using the back of a fork, mash the tomatoes and garlic until a chunky sauce forms.

10. 10

    Stir in the parsley and season the gravy with salt and pepper.

11. 11

    Carve the chicken and serve with the tomato gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.