Method
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01
Season generously
Pat the chicken pieces dry with paper towels — this is non-negotiable for crispy skin. Season all over with the sea salt, black pepper, and chilli flakes. Do this at least 30 minutes before cooking, or overnight in the fridge uncovered if you can manage it.
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02
Build your pan
Preheat your oven to 160°C / 325°F. In a large roasting pan or cast iron skillet, scatter the cherry tomatoes, garlic halves, and half the herbs. Drizzle with olive oil and the white wine vinegar. Toss to coat.
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03
Sear the chicken
Heat a splash of oil in a wide frying pan over high heat until smoking. Add the chicken pieces skin-side down without crowding the pan. Sear for 4–5 minutes until the skin is deep golden and releases easily. You're building flavour here — take your time.
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04
Roast low and slow
Nestle the seared chicken pieces into the pan on top of the tomatoes, skin-side up. Pour over the white wine. Tuck the remaining herbs around the chicken. Roast for 1 hour 15 minutes, basting once or twice, until the skin is lacquered and the tomatoes have completely collapsed into a jammy sauce.
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05
Rest, then serve
Rest the chicken in the pan for at least 10 minutes before serving. This is when all the juices redistribute and the pan sauce comes together. Serve directly from the pan with crusty bread to mop up everything in the bottom.
Fresh herbs from the garden — or the supermarket, no judgment.
Tips & variations
- Make it ahead: This reheats beautifully. Store in the fridge for up to 3 days and reheat covered in a low oven.
- Swap the herbs: Oregano, sage, or tarragon all work wonderfully here.
- Add vegetables: Throw in some sliced fennel or courgette with the tomatoes.
- Serve with: Polenta, crusty bread, or nothing at all — the pan sauce is the sauce.
