đđđ· Tis the season! Hunker down and cook. Don’t forget the wine. đ€Ł â
Roast Chicken with Tomatoes, Olives and Feta Recipe
submitted by: Eda-Marie Johnson & Brent Selnau
đ· Wine enthusiasts love pairing wines with foods…and then sharing what they notice. We love that too, especially when they share with us. This recipe sounds perfect for the #pacificnorthwest weather we are experiencing. A little crisp and sometimes rainy đ§ïžâ â
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Roast Chicken w/ Tomatoes, Olives & Feta pairs well with #PinotNoir and #CabFranc â
Ingredientsâ
- One whole roasting chicken, cut into pieces (2 breasts, 2 thighs, 2 wings, 2 legs) or 4 chicken breasts and 4 thighs with bones and skin.â
- 3-4 tablespoons of extra-virgin olive oilâ
- 1 pint of grape tomatoes, halved lengthwise
- 1/2 â 2/3 cup of pitted Spanish olives (green olives, no pimento)
- 6 medium shallots halved lengthwise and peeled (about 6 ounces)
- 3 sprigs of fresh thyme
- Coarse salt, such as pink Himalayan salt or any other coarse salt, and fresh ground pepper
- Feta cheese crumbled (garnish)â
- Fresh mint leaves (garnish)â
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Preheat the oven to 375 degrees. Line a rimmed roasting pan with foil. Spray lightly with cooking spray. Combine chicken, tomatoes, olives, shallots and fresh time in a large bowl. Toss with olive oil and season with salt and pepper. Arrange the mixture with chicken skin side up, single layer, on the prepared pan. Roast approximately 40 minutes. The temperature of the thickest pieces of chicken needs to reach 165 degrees not touching the bone. â
When the chicken is done, transfer to a platter and cover loosely with foil. Return the tomatoes, shallots, olives, and thyme back to the oven to roast 7-8 minutes longer. Transfer the vegetables and juices to the platter of chicken. Garnish with fresh mint and feta and serve with a RĂ©solu Cellars Pinot Noir.â
Ready to eat?! đđœïžđ·