Herb-roasted Chicken

Pat the chicken pieces dry with paper towels and season generously on all sides with salt and pepper.

Heat a large ovenproof skillet or Dutch oven over medium-high heat and add olive oil (if needed for browning). Working in batches if necessary, brown the chicken pieces on both sides until golden, approximately 4-5 minutes per side.

Remove the chicken from the skillet and set aside. Add the sliced tomatoes to the pan and cook for 2-3 minutes, stirring gently.

Sprinkle the chopped sage, fresh rosemary, and ¼ cup of chopped parsley over the tomatoes.

Return the chicken pieces to the skillet, nestling them among the tomatoes. Pour the chicken broth over the chicken and vegetables until partially covered.

Cover the skillet with a lid or aluminum foil and transfer to a preheated 375°F oven. Bake for 50-60 minutes until the chicken is cooked through and tender.

Remove from the oven and check that the thickest part of the chicken reaches 165°F on an instant-read thermometer. Taste and adjust seasoning with additional salt and pepper if needed.

Serve the herb-roasted chicken and tomato mixture over cooked brown or white rice, garnishing with fresh chopped parsley.