There is such a thing as too many tomatoes. I am currently experiencing this problem and it happens at this time every year. It is hard to remember, impossible to imagine actually, at the beginning of tomato season. Every tomato harvested tastes amazing and I wait eagerly for more to ripen. But right about now I am knee deep in tomatoes. I really hate to see them go to waste. This preparation solved a recent debate I had with myself – whether to toss a bowl of too ripe tomatoes – or cook them. I started by layering them at the bottom of a baking pan.
I then took a whole chicken and trimmed every bit of extra fat off of it. This is to help keep the tomatoes from ending up in a deep, greasy bath of chicken fat as they cook. I placed the chicken right on top of the tomatoes and seasoned with Herbes de Provence, salt and pepper.
Roast at 375 F until chicken is cooked through (depends on the weight of the chicken and your oven). The chicken is crisp and juicy and the tomatoes have melted into an incredible sauce.
I think this deserves a fresh loaf of crusty sourdough, a side of steamed green beans and a glass of pinot noir.
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