Name: Butcher Shop Chicken
Prep time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 shallots; 1 carrot; 1 celery rib; 2 bone-in chicken breast halves; 2 whole chicken legs; 3 tbsp. extra-virgin olive oil; kosher salt; Black pepper; 1 1/2 tsp. finely chopped rosemary leaves; 1 tsp. finely chopped thyme leaves; 3 tbsp. finely chopped basil leaves; 1 clove garlic; 2 pt. grape tomatoes; 1/4 tsp. crushed red pepper; 1 tsp. sherry vinegar

Step 1Preheat the oven to 450 degrees F. In a small roasting pan, scatter the shallots, carrot, and celery in an even layer.

Step 2Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper. Arrange the chicken skin side up on top of the vegetables in the pan. Sprinkle the rosemary, thyme, and 1 tablespoon of the basil over the chicken.

Step 3Roast for 35 minutes, until an instant-read thermometer inserted in an inner thigh registers 165 degrees F. The skin should be golden brown and the juices should run clear.

Step 4Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the garlic and cook, stirring, for 45 seconds, until golden brown. Add the tomatoes, red pepper, and vinegar; season with salt. Cook, stirring frequently, until the tomatoes are softened, about 3 minutes. Transfer to a serving bowl, stir in the remaining 2 tablespoons of basil and season with salt and pepper. Serve the tomatoes with the roast chicken.

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