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Directions for: Baked Chicken with Spinach and Cherry Tomatoes


1 3 to 4 pound organic roasting chicken

2 onions, peeled and chopped

6 clove garlic

2 stalks of celery, chopped

1 large carrot, peeled and chopped

salt and pepper

1 rosemary sprig

2 bay leaves

24 cherry tomatoes

1 lb(s) baby spinach


1. Preheat your oven to 300°F. Toss the onions, garlic, celery and carrot into a Dutch oven and lightly season with salt and pepper. Add rosemary and bay leaf. Stir the vegetables. Season the chicken and rest on top of the vegetables. Cover tightly with a close fitting lid and bake for 90 minutes or so, until an instant read thermometer shows 165°F. Cover the chicken with foil and rest on a plate for 15 minutes or so before slicing.

2. Meanwhile place the Dutch oven over a medium burner and bring to a simmer. Add the tomatoes and spinach. Stir until the spinach has wilted and the tomatoes have heated through. Season to taste.

3. Slice the chicken, removing all the meat, toss with the spinach and tomato broth. Serve immediately.

See more: Dinner, Tomatoes, North American, Winter, Main, Bake, Chicken, Poultry, Vegetables