Pinch of Cumin

Roasted chicken with basil and cherry tomatos

After spending a few days in Madrid -without time to rest, as usually-, I am already back in Swiss lands and I would like to introduce you the first experiment with chicken in my blog, one of those close food that due to its soft flavor and crunchy skin delights children and adults. There are thousands of ways to cook roasted chicken, changing most of all, the touch of its sauce and the ingredients that come together with it.

Today I was in the mood of “italianize” my chicken with a bit of basil and cherry tomatoes -I have tons of basil and have to roll it out every now and then-. I do not have that many tomatos, but it was unavoidable; these two ingredients make an almost perfect tandem. As you probably know, italian cuisine considers basil as an irreplaceable ingredient in many dishes due to the refreshing sensation that it provides, its aroma, and its sweet flavor -or spicy in old stalks-.

I hope you enjoy this mini virtual trip to “the country of the boot”.


Ingredients for 2 people

2 quarters chicken
10 cherry tomatoes
3 sprigs of fresh basil
1 medium-sized onion
2 tablespoons of olive oil (I have used extra virgin)
2 tablespoons of liquid cream
1 teaspoon of dried thyme
salt and pepper
basil to decorate (optional)



Chop sprigs of basil, slice onion in thin earrings and place them in a glass container for oven.

Mix in a bowl oil and liquid cream and season with salt and pepper.

Clean quarters chicken and put them on top of the sliced onion and chopped basil.

Pour the mixture of oil and liquid cream on top of chicken quarters in a way that all chicken surface is wet.

Next, sprinkle with thyme, not only chicken, but also the mixture in the bottom of the glass container.

Preheat oven to 200ºC for 5 minutes and roast chicken for around 45 minutes, giving it a turn in the middle.

Taking advantage of the turn of the chicken, add cherry tomatoes at this time (they will be on the bottom of the glass container, in contact with sauce).


To be considered

You can do it the same way, but doing a marinate with the mixture of oil, liquid cream, chopped basil, thyme and pepper. Let it marinate for a whole night.

The reason to add tomatoes in the middle of the baking process is so that they are not too soft and keep their consistency.

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My culinary creations - © 2014-16, Sara Jiménez

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