Steve Kroll
Wine Guy
I've never made this recipe with tomatoes. That sounds good, though. I'll have to try it.
I've used the recipe below from the New York Times on a couple of occasions, and it comes out wonderfully. Lots of garlic in their recipe, though. Which is okay with me, because I love garlic.
https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal
I've used the recipe below from the New York Times on a couple of occasions, and it comes out wonderfully. Lots of garlic in their recipe, though. Which is okay with me, because I love garlic.
https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal