Chicken with Spicy Roasted Tomatoes.
Quick, easy and delicious. Oh, and if you’re game, with a little spicy kick in the pants!
I’d love to tell you exactly where this recipe came from but I got it from the newspaper (Tampa Tribune, I think) and they got it from another newspaper (Los Angeles Times, I think) who got it from someone else. The important information to know is just how GREAT this dish is.
A few simple ingredients roasted in the oven transform an ordinary old chicken dish into something really tasty and unique.
Here’s what you need:
Chicken Breasts (bone in), cherry tomatoes*, fresh oregano, fresh thyme**, garlic, olive oil, red pepper flakes, salt & pepper.
*If you like tomatoes, you’re going to love this dish. The tomatoes caramelize into little nuggets of super concentrated tomato goodness. You might want to DOUBLE the tomatoes for this dish and buy 2 cartons.
Also, cherry tomatoes, grape tomatoes, pear tomatoes…whatever the little tomatoes are called in your store all work for this dish.
**Originally this recipe called for the herb marjoram. Since my store didn’t carry fresh marjoram and since I have a HUGE pot of fresh oregano taking over the patio, I made a substitution and it was delicious. I’ve recently started adding fresh thyme to the mix for some added flavor. Any woody herb that will withstand high heat will work — herbs like rosemary, thyme and oregano would be fine but stay away from any leafy herbs like parsley and basil as they will burn.
Geez…enough yammering on with instructions…let’s cook. You won’t believe how easy this is.
Pre-heat the oven to 450 degrees.
Yes, you read that correctly. This roasts in a very hot oven so you might want to take a look at the condition and cleanliness of the bottom of your oven before you smoke yourself out of the house. If you’re worried, turn down the heat to 400 and add 5 more minutes of cooking.
Grab your fresh oregano (or marjoram) and thyme and remove the little leaves from the stems. Chop them up. You want 2 – 3 Tablespoons of fresh herbs.
Smash, peel and chop up 2-3 cloves of garlic.
I will warn you that the garlic is pretty strong in this dish, so be sure to share your chicken with anyone who you plan on smooching later.
Garlic is GOOD FOR YOU!
Cover a baking sheet with foil. You really do want to cover the pan in foil or the little tomatoes will stick to the bottom and ruin both the tomatoes and your baking pan.
Rinse your tomatoes and then toss them onto the pan with the herbs and garlic. Now decide just how spicy you are in life and in chicken and add some dried red pepper flakes. Even if you don’t like things spicy, add just a little, tiny pinch for flavor. I use at least a teaspoon of pepper flakes.
Pour about 3 Tablespoons of olive oil over the tomatoes to give them a nice coating but not pool on the pan.
Season with a little salt and pepper.
Now get right in there with your clean little fingers and mix everything up.
Grab some chicken breasts and, if you’re like me, remove the skin and if you’re not, leave it be (but don’t email me about my skinless chicken…you know who you are). Season the chicken with salt and pepper.
Add the chicken, meaty, breast side down to the pan of oily tomatoes and smoosh it all around to pick up some of the oil, garlic and herby bits.
Turn it meaty side up and roast in the oven at 450 degrees for 25-30 minutes.
The chicken is done when it is firm to the touch and the juices run clear. Just look at those beautiful little roasted tomatoes!
This is a great weeknight meal. Served with some mashed potatoes and a little sauteed spinach, you’ve got one easy and tasty dinner in just about 30 minutes of cooking time.
Here’s the recipe!