So, it should be some indication of how scatterbrained I am these days (read: genuinely busy being a mom and a regular person) that I somehow didn’t post about this recipe. And, holy cow, what could be nicer? I had a recipe in the Dallas Morning News on September 11th. Now, there were other things going on that day. It was one of those rare nights when Pitts and I indulge in getting a sitter and going out to play. My gal Lori Whitlow was having a wee little birthday dinner at the new Andre Natera eatery, Village Kitchen. We gorged on appetizers, including a fantastic fresh avocado flat-bread and by the time I ordered dinner I was approaching full. Wait, that isn’t quite right. We gorged on cheeses and grilled Italian artichokes packed in olive oil from Molto Formaggio at Lori’s, then we pigged out on appetizers, and then I had to make choices from Natera’s very entertaining menu. I say entertaining because I wanted to try pretty much everything. I don’t like being confused. So I punted. If you ever want people at a nice restaurant to look at you like you have flipped your lid completely, order this for your entree:
1. A Chocolate Milkshake
2. Deviled Eggs
3. French Fries
But if you go to a nice restaurant…even one that is trying to not give off the “fancy” vibe by having neighborhood fare…and they offer a chocolate milkshake on the menu, I’m of the opinion that you pretty much have to order it. How could you not?
But, I digress.
Getting a babysitter and eating (drinking) chocolate milkshakes and fries can make you a little forgetful…and so it is that I forgot to tell you about this recipe and the honor of having a recipe in the DMN again.
I really get a kick out of it. And the best part of all is the line in the article which says…”but in the fall, they harvest squash, greens, pumpkins, spinach and more, plus heirloom-blend cherry tomatoes and San Marzanos — the fall tomatoes that Dallas food blogger, stylist and photographer Kelly Yandell likes to roast with pastured chicken.” This was generously written by Kim Pierce, and made me giggle as I’ve worn nothing for the past 20 years but blue jeans and white t-shirts (mostly with coffee stains down the front). Most would would modify “stylist” yet again with the word “food” to make sure that no one choked on breakfast thinking that anyone was implying that I was a regular “stylist,” as opposed to a semi-crazy woman who plays with pretty vegetables for fun. Clearly the “food” part is implied and it is written perfectly, but it still made me smile.
|Roasted Fall Tomatoes and Chicken|| |
- ¼ cup unsalted butter
- ¼ cup olive oil
- 1 head garlic, cloves separated, peeled and gently crushed
- 1 tablespoon coarsely chopped fresh rosemary
- 2 pounds fresh fall tomatoes
- 2 large yellow onions
- 1 (4- to 5-pound) roasting chicken, preferably locally pastured
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- Preheat oven to 450 F.
- Melt the butter and olive oil in a small saucepan. Add the garlic cloves and rosemary and allow mixture to barely simmer for 5 minutes. Set aside.
- Quarter the tomatoes (or halve, if they’re small), and slice the onions horizontally into ½-inch-thick slabs. Place the onion slabs in the center of a 15x10-inch baking pan to form a single, even layer.
- Place the chicken on top of the onions. Scatter the tomatoes around the chicken in a single layer, filling in the entire pan. Drizzle the infused butter mixture over the chicken and tomatoes, scattering the garlic and rosemary all around the tomatoes.
- Season the chicken and tomatoes with salt and pepper. Roast at 450 F for 30 minutes. Reduce temperature to 375 F and continue roasting until the chicken reaches an internal temperature of 165 F on an instant-read thermometer at the thickest parts of the breast and thigh, 30 to 40 minutes longer.
- Remove the chicken to a plate and tent with foil to rest for 15 minutes. Return the roasting dish with the tomatoes and onions to the oven and continue to cook while the chicken rests.
- Carve the chicken and place on a serving platter. Gently scoop the tomatoes and onions out of the pan and arrange around the chicken. Drizzle all with pan juices. Enjoy with thick slices of buttered country bread, toasted or fresh.
I took the photo above as part of a visual conversation with Kim about whether this type of dish would be suited for the article. It isn’t part of the article. But, I’m glad I saved the photo, because otherwise this post would be all words and that would be a trifle boring.
It is a great article about Fall farmers market fare and I was lucky to be included with the likes of Kim and Chad Houser in the same article, heck, even the same page or issue. They are the real deal.
And, it is a great chicken, if I may be so bold. I hope you get a chance to visit the article:
and the recipe in the Dallas Morning News: