Roasted Chicken and Tomatoes

So, back in the spring, I bought a couple tomato plants at KMart and planted those tomato plants in the 3 square foot sunny spot in my yard. ( Really, that’s all the sunny space I have) Well, they have become quite prolific. In the last week I have picked 7 or 8 tomatoes  and I have probably another 10 or 15 that are still on the bush. So, for the last week I have been eating tomato sandwiches and tomato salads until the world looks level. There is something very satisfying about making a meal with a vegetable that you picked 10 minutes ago.

Well, the other night I refrained from eating all of my tomatoes between two slices of bread with lots of mayo and some bacon and instead I roasted them with this chicken dish. The results were fabulous. In the words of my husband, ” Dinner was really, really, really good.” And he had to reheat it at 2am before he enjoyed it.

Roasted Chicken and Tomatoes
3-4 lbs of chicken pieces
3 medium tomatoes
2 cloves of minced garlic
1 T chopped fresh oregano
2 T chopped fresh Basil
1 t. Dijon mustard
1 lemon
1/4 – 1/3 cup olive oil
3 T butter
3 T flour
salt and pepper
hot egg noodles to serve

Preheat oven to 400. Line a metal baking dish with foil and place chicken pieces skin side up. Season with a little salt and pepper.

Cut the tomatoes into wedges and scatter over the chicken.

In a small bowl combine, juice of lemon, garlic, oregano, basil, dijon, and salt and pepper.

Whisk in oil and make an emulsion.

Pour vinaigrette over the chicken and tomatoes. Toss a little so that everything is covered. Top each piece of chicken with a small piece of butter.

Remove chicken from the pan and pour the liquid from the pan into a sauce pan. Heat over medium low heat and add in flour. Cook until the sauce has thickened.

Pour over the chicken and hot egg noodles and serve!