Combine 1 cup of marinade with the chicken in another bowl or plastic zip-top bag, turning to evenly coat. Cover and refrigerate the chicken for 2 to 4 hours. Reserve the remaining marinade. 2.

Place reserved rendered chicken fat and remaining half of tomato-grape mixture in skillet. Place skillet on lower oven rack. Roast at 425°F until tomatoes blister and oil is bubbly, 8 to 10 minutes.

The panéed chicken breast -- covered in bread crumbs and pan-fried -- is light, tender and juicy, served with shallot caper cream sauce and mashed potatoes, plus a house salad.

Take my recipe for oven-roasted chicken shawarma, which lots of people make. (More than 17,000 readers have given it a rating on New York Times Cooking.) I’ve been making it for friends and ...

1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish. 2. Spread the potatoes, tomatoes, artichokes, shallots, and garlic in the dish.