ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES
I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!
Provided by KissRiss
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g
PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE
Steps:
- Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
- Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
- While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
- In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
- Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
- In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
- To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
- Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
- Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.
HERB-ROASTED CHICKEN WITH MELTED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES
Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Coat casserole dish with non-stick cooking spray; set aside.
- Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
- Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
- Place chicken in the prepared casserole dish.
- Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
- Sprinkle with basil and parsley.
Nutrition Facts : Calories 396.6, Fat 14.5, SaturatedFat 6.3, Cholesterol 183, Sodium 700.8, Carbohydrate 14.9, Fiber 1.4, Sugar 3.7, Protein 48.9
THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.
This chicken has sundried tomatoes,fresh rosemary and garlic under the skin. The skin will be crisp, sweet and dark. You can remove the skin, discard it or enjoy it!
Provided by Rita1652
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Rinse the chicken inside and out with cold water. Pat dry with paper towels.
- Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.
BALSAMIC CHICKEN WITH ROASTED TOMATOES
This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is so good. -Karen Gehrig, Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES
Steps:
- Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
- Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
- Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
- Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
- Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.
EASY TOMATO BAKED BONELESS CHICKEN BREAST
Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
- Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
BAKED CHICKEN WITH ONION, GARLIC, AND TOMATOES
Make and share this Baked Chicken With Onion, Garlic, and Tomatoes recipe from Food.com.
Provided by English_Rose
Categories Chicken
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Season the chicken well with salt and black pepper, then dust with the flour.
- Heat 1 tablespoon of the oil in a large flameproof casserole (preferably a cast-iron one) over a high heat. Add the chicken pieces, skin-side down, together with the bacon, and cook the chicken for 5-8 minutes on each side until everything is golden. Remove from the pan, and set aside.
- Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of salt. Sweat for about 5 minutes until soft, then add the garlic, celery, and carrots. Sweat for a further 5-6 minutes until soft.
- Increase the heat to high once again, and add the wine. Let boil for a few minutes until the alcohol has evaporated. Tip in the tomatoes and their juices, and pour in the stock. Gently boil for a few minutes more. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Stir through, cover, and transfer to the oven to cook for about 1 hour. Top up with more stock or hot water if it begins to dry out. Serve with creamy mashed potato.
Nutrition Facts : Calories 833, Fat 62.8, SaturatedFat 18.1, Cholesterol 188.6, Sodium 709.3, Carbohydrate 14.3, Fiber 3.4, Sugar 6.6, Protein 45.9
BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken pieces with generous grinding of black pepper.
- Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
- Transfer chicken pieces in 1 layer to baking dish.
- Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
- Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 7 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Provided by Chris Morocco
Categories Chicken Bon Appétit Olive Tomato Quick & Easy Dinner One-Pot Meal Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
PAN-ROASTED CHICKEN WITH END-OF-SEASON TOMATOES
Provided by Amanda Hesser
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In the morning, pour salt into a bowl large enough to fit chicken. Add a cup of tepid water and dissolve salt. Add chicken pieces, then cover with water. Refrigerate 8 to 12 hours, until ready to cook.
- Preheat oven to 375 degrees. Remove chicken from water and pat it dry. Place flour and more salt and pepper in a plastic bag. Add chicken pieces, two at a time, and shake to lightly coat them. Vigorously shake off excess flour and repeat with remaining chicken.
- Place a deep, ovenproof sauté pan over medium-high heat. Add oil and butter. When foam subsides, add chicken pieces, skin side down. Brown well, adjusting heat as needed, then turn and cook for 3 minutes. Add thyme sprigs and transfer pan to oven. Roast chicken, basting every few minutes.
- When chicken is cooked (20 to 30 minutes), transfer it to a platter and keep warm. Place pan back on stove, over medium heat. Add shallot and sauté one minute. Pour in sherry and boil, scraping up any pan drippings. Reduce until pan is almost dry, then add tomatoes and increase heat to high. Cook until tomatoes have broken down and juices have condensed, 10 minutes. It should be pulpy, not drippy. Taste and adjust seasoning, sprinkle with vinegar, then spoon sauce over chicken. Serve.
Nutrition Facts : @context http, Calories 776, UnsaturatedFat 33 grams, Carbohydrate 10 grams, Fat 53 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 16 grams, Sodium 225 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED CHICKEN WITH BACON-TOMATO RELISH
We eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavorful relish-you can't go wrong with bacon! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 602mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
TOMATO BASIL ROASTED CHICKEN
I only had a few ingredients in my fridge, and this recipe came to mind. However, it turned out pretty awesome and very Italian. I found that the cheese and tomatoes on top keep the meat very tender and moist. And the roasted tomatoes, mmmmm. Also, I suggest serving it with some roasted cauliflower.
Provided by Wafaa
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Oven to 350F (175C).
- Mix the olive oil, vinegar, garlic, pepper and salt, and rub the chicken breasts with them. You can also let it marinate for a few hours or overnight.
- Lay the chicken breasts on a non stick oven pan. Place half of the basil on top of the chicken, then add the cheese on top of that.
- Slice the tomato into half moons and layer it on the top. Sprinkle the rest of the basil on.
- Place the pan in the oven, uncovered, and bake for 35-45min, until done.
Nutrition Facts : Calories 373.6, Fat 23.8, SaturatedFat 7, Cholesterol 101.8, Sodium 522.9, Carbohydrate 4.5, Fiber 0.9, Sugar 1.7, Protein 33.7
ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES
This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.
Provided by Primordial
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F
- Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
- Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
- Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
- Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
- When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.
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- Place a rack in top third of oven; preheat to 450°. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
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