Reply to recipe for roasted cut up chicken with onions, etc

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[quote=Anonymous]I make it just like the recipe the prior poster wrote out.

In the summer I would add Herbs de Provence and serve with asparagus. 
In the winter I add a few carrots and parsnips and use rosemary and thyme.

My fave oven chicken recipe is this - Cook in a glass dish on 375 until chicken is 165 degrees.

1 pint box cherry tomatoes 
2 cans cannelloni beans
6 boneless skin-on chicken thighs or equivalent chicken parts

Put beans and tomatoes in the dish
Drizzle liberally with olive oil and toss with some rosemary and thyme
Place chicken on top, skin side up

You can serve as is or you can scoop out some beans and tomatoes and put them in a small food processor or magic bullet with some broth or oil or milk or sour cream and purée it. Then serve a piece of chicken on a bed of beans and tomatoes, top with the puréed "sauce" you made and or a bit of Asiago or other hard, nutty cheese.

You can also put the beans and tomatoes on a bed of baby spinach which will then wilt from the heat if you don't want to make a side veggie. [/quote]

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