Roast Chicken with Cherry Tomatoes and Kalamata Olives

I'm crazy for comfort food. Everyone has their own definition of comfort food, and Roasted Chicken is one of my favorite comfort foods. This recipe is one of my favorites. Perfectly crispy skin and deliciously moist.



Roast Chicken with Cherry Tomatoes and Kalamata Olives

Yield: Makes 8 servings
Active Time: 25 min
Total Time: 1 1/2 hr

Ingredients:
2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
1 pound cherry tomatoes
1 1/2 cup dry white wine
24 oil-cured black olives


Preparation:

Preheat oven to 450°F with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a large roasting pan or baking dish. Scatter garlic and on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives and tomatoes over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.