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HL Café’s Italian Roasted Chicken
- 1- 5 lb chicken cut eight ways (two breasts, two wings, two thighs, two legs), bone-in or boneless
- 1/4 cup olive oil
- 2 Tbsp red wine
- 1/4 cup honey, divided
- 2 Tbsp minced garlic
- 4 stalks fresh parsley, chopped
- 1 small fresh sprig of rosemary
- 3 sprigs fresh thyme
- 2 cups julienned shallots
- 3 cups grape tomatoes
- 1 bay leaf
- Salt and freshly ground pepper, to taste
Preheat oven to 400°F. Combine olive oil, salt, pepper, wine, half of the honey, garlic, parsley, rosemary, and thyme in a large bowl, mixing well, and set aside. On a sheet tray, toss shallots and grape tomatoes with the remaining honey and olive oil to cover. Sprinkle with salt and roast in oven until the tomatoes start to blister and brown. Remove and let cool. Add chicken pieces to the herb mixture, toss well to coat, then spread them out on a sheet tray and roast until the chicken’s internal temperature reaches 165°F, about 20 minutes. Just before done, remove chicken from oven and top with shallot-tomato mixture, then return to oven to complete cooking.
