Here's a quick chicken dinner I made last night. I took chicken quarters--my preferred cut of chicken, because they're meaty and moist and cheap--stuffed them with some roasted tomatoes I had from my last batch of home-roasted tomatoes (scroll down to see roasted tomato tutorial), some feta cheese (the real kind made from sheep's milk), fresh basil leaves and a smudge of roasted red pepper pesto I had left-over. The recipe would be fine without it though. I baked them for an hour and then drizzled the pan juices over some sweet potato wedges, which went great with the zesty quarters. I served it with some arugula and sliced mushrooms, which I also drizzled with some pan juices. A perfect dinner to usher out summer and welcome fall.
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