1 whole chicken
12 oz cherry tomatoes
1 large sweet onion
2-3 lb russet potatoes
1/4 c white cooking wine
4 tbsp olive oil
1 tbsp fresh rosemary
1 tbsp thyme
6 small cloves garlic
1 tbsp salt
1/2 tbsp pepper
Break down chicken by cutting off legs and wings, split the breast in two.
Remove any excess fat but leave skin on. In a large bowl combine chicken, 2 tbsp oil, 1/2 tbsp rosemary, 1/2 tbsp thyme, 2 tsp salt, 1/2 tsp pepper, 3 small cloves of garlic, minced. Thoroughly mix all together and let sit for 30 min. or overnight in the refrigerator.
Heat oven to 450F. In a 9"x13" baking dish place russet potatoes sliced into spears, tomatoes, roughly cut onion, and evenly sprinkle salt, pepper, rosemary, thyme, and garlic over top. Add wine, slowly pouring along edge of baking dish.
Arrange chicken pieces skin side up. Evenly spread basil sprigs on top and cover dish with lid or aluminum foil and bake for 30 min.
After baking for 30 min. take dish out and uncover. Adjust oven to 475F and bake another 10-15 min. or until chicken is golden brown.
Once the chicken is fully cooked, reaching an inside temperature of 160 degrees, remove from oven and enjoy!