For the Chicken:

1. Preheat Oven 425 degrees F.
2. Combine the flour and all of the seasonings in a medium sized bowl.
3. Dredge the chicken into the flour. Place in a large cast iron frying pan and drizzle with a bit of vegetable oil.
4. Bake 45 – 50 minutes or until juice of chicken runs clear and the internal temperature reaches 160°F for white meat or 175°F for dark meat.

For Tomato and Red Pepper Chutney:

1. Roast the red bell pepper until nicely charred. Scrape the char off of the pepper, remove the seeds and chop.
2. In a large cast iron frying pan place the tomatoes and the sliced shallot and sprinkle with sea salt. Gently roast the tomatoes and the shallot until they are slightly charred. Allow to cool and slice the tomatoes in half.
3. In a medium sized bowl place, the halved tomatoes, grilled shallot, capers, chopped parsley and chopped red bell peppers.
4. Allow the mixture to sit for a minute or two, then place the mixture in a colander and drain the excess moisture.
5. Place the mixture back into a bowl and add the seasonings, vinegar and honey and toss. Taste for seasonings.
6. Serve alongside the chicken.