Best Chicken With Herb Roasted Tomatoes And Pan Sauce Recipes

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CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE



Chicken with Herb-Roasted Tomatoes and Pan Sauce image

Provided by Soa Davies

Categories     Chicken     Herb     Poultry     Tomato     Vegetable     Roast     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

ROASTED CHICKEN WITH PAN SAUCE



Roasted Chicken with Pan Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 pound fingerling potatoes, scrubbed clean
1 bunch medium-size carrots (4 to 5 carrots), peeled and halved lengthwise
1 large parsnip, peeled and quartered
1 large shallot, peeled and halved
1/2 cup olive oil, plus more as needed
One 4-to 5-pound whole chicken
2 lemons, 1 sliced and 1 halved
3 cloves garlic
1 bunch thyme, plus more for sprinkling
5 tablespoons unsalted butter, plus more as needed
Kosher salt and freshly ground black pepper
4 cups chicken broth
1/4 to 1/2 cup dry white wine
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
  • If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
  • Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
  • Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
  • Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.

HERB-ROASTED CHICKEN WITH MELTED TOMATOES



Herb-Roasted Chicken with Melted Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise

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.

ROAST CHICKEN WITH HERBS



Roast Chicken with Herbs image

Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 8

2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
Pan Sauce for Roast Chicken (optional)

Steps:

  • Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
  • With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
  • Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

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