Name: Roast Chicken With Fresh Tomatoes
Yield: 4 Servings
Ingredients: 1 lemon; 6 garlic cloves, finely grated; 2 tsp. finely chopped oregano, plus leaves for serving; ⅓ cup plus 4 Tbsp. extra-virgin olive oil, divided; 2½ lb. skin-on, bone-in chicken thighs and/or drumsticks; 2 medium red onions, cut into 1"-thick wedges; Kosher salt, freshly ground pepper; 1 cup plain whole-milk Greek yogurt; ½ cup crumbled feta; 2 large heirloom or beefsteak tomatoes, sliced into ½"-thick rounds and/or wedges

Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

I love chicken, and I reeeeeally love it with ripe farmers’ market tomatoes, but I always used to cook the latter down to create a braise-y situation until I came upon this method. This take is faster, fresher, and even more delicious—there’s just something about the chicken juice dripping down and mingling with those chunks of tangy, just-sweet-enough tomatoes. I can’t believe that I’ve lived without this recipe for so long; now I’ll be cooking it on repeat to make up for lost time.—Andy Baraghani

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Microplane
$17 At Amazon
Tongs
$18 $14 At Amazon
Whisk
$14 $13 At Amazon

Recipe notes

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