Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Roast Chicken with Tomatoes
With newly lowered prices and the appeal of home delivery or a quick trip to market, Pearl River Pastures chicken is the perfect main ingredient for a simple, stunning weeknight meal. Opt for a whole chicken for the best value, or leg quarters for the most flavor. This recipe for Roast Chicken with Tomatoes adapted from Bon Appétit marries succulent chicken with tangy creole tomatoes at peak season, brightened by a zesty feta sauce on the side. The warm juices from the chicken, onions, and lemon meld with the freshly sliced tomatoes, softening without cooking them down for an aromatic bite so flavorful, you’ll head back for seconds. Many CCFM vendors carry tomatoes these days, check out who will be at market this week to plan your visit. Greek yogurt from T&R Dairy and feta cheese from Huckleberry Farms rounds out the meal.
- 1 lemon
- 6 garlic cloves, finely grated
- 2 tsp. finely chopped oregano (plus leaves for serving)
- ⅓ cup olive oil (plus 4 Tbsp. divided)
- 2 ½ lbs. skin-on bone-in chicken thighs or drumsticks
- 2 medium red onions, cut into 1” thick wedges
- 1 tsp. salt
- 1 tsp. black pepper
- 1 cup whole-milk Greek yogurt
- ½ cup crumbled feta
- 2 large creole tomatoes sliced into ½” rounds or wedges
Place a rack in the oven; preheat to 450°. Cut a lemon in half. Thinly slice one half into rounds and remove seeds; set the other half aside for sauce.
Whisk garlic, 2 tsp. chopped oregano, and ⅓ cup oil in a large bowl. Pat chicken dry with paper towels and transfer to a bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
Arrange chicken in pan, skin side up; transfer pan to oven. Roast until chicken is cooked through and onions are softened but still hold their shape, 16–20 minutes.
Meanwhile, stir yogurt, feta, and remaining 2 Tbsp. oil in a medium bowl to combine. Squeeze in the juice from the reserved lemon half and add 2 Tbsp. water; mix well. Season feta sauce with salt.
Arrange tomatoes on a platter; season with salt. Using tongs, arrange chicken, onions, and lemon slices on top. Pour any pan juices over and top with oregano leaves. Serve with feta sauce.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.