Roast Chicken With Tomatoes

I love chicken, and I reeeeeally love it with ripe farmers’ market tomatoes, but I always used to cook the latter down to create a braise-y situation until I came upon this method. This take is faster, fresher, and even more delicious—there’s just something about the chicken juice dripping down and mingling with those chunks of tangy, just-sweet-enough tomatoes. I can’t believe that I’ve lived without this recipe for so long; now I’ll be cooking it on repeat to make up for lost time.—Andy Baraghani

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.