Best Special Roasted Tomato Chicken Recipes

CHICKEN WITH ROASTED TOMATO AND RED ONIONS

Chicken with Roasted Tomato and Red Onions image

Roasted tomatoes, red onions, garlic and herbs adds tons of flavor to plain old chicken. Adding a pinch of red pepper flakes adds just a touch of heat, while the basil adds freshness to this easy, weeknight chicken dish.

Provided by Gina

Time 20m

Number Of Ingredients 11

Ingredients

1 cup halved cherry tomatoes
½ medium red onion (cut into ¼-inch slices)
2 large garlic cloves (peeled and smashed with side of knife)
1 teaspoon olive oil
½ teaspoon herbs de Provence
1/8 teaspoon red pepper flakes
kosher salt
freshly ground black pepper (to taste)
olive oil spray
1 1/2 pound total boneless, skinless chicken breasts
1 tablespoon fresh chopped basil

Steps:

Preheat oven to 400 degrees F.
In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper.
Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.
Roast for 12 to 15 minutes.
Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets.
Season both sides with 1/4 teaspoon salt and pepper.
Spray a large non-stick grill pan or skillet with olive oil over medium-high heat.
When hot add chicken and cook about 1 1/2 to 2 minutes per side.
To serve: Top chicken with roasted veggies and garnish with remaining basil.

Nutrition Facts : ServingSize 1 cutlet with veggies, Calories 179 kcal, Carbohydrate 7 g, Protein 25 g, Fat 5.5 g, Cholesterol 87 mg, Sodium 417 mg, Fiber 1.5 g, Sugar 3 g

BALSAMIC CHICKEN WITH ROASTED TOMATOES

Balsamic Chicken with Roasted Tomatoes image

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

Ingredients

2 tablespoons honey
2 tablespoons olive oil, divided
2 cups grape tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic glaze

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

SPECIAL ROASTED TOMATO CHICKEN

Special Roasted Tomato Chicken image

It is my parents 56th anniversary I made a special meal for them, here is the meal I made it was a big hit!

Provided by Judy Wisniewski

Categories Roasts

Number Of Ingredients 10

Ingredients

5 boneless skinless chicken breast
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp oregano, dried
olive oil, extra virgin
2 tomatoes
1 large vidalla onion
1/2 lb sliced mushroom
1 Tbsp asiago cheese, grated
salt and pepper

Steps:

1. preheat oven 400 degrees,
2. mix the onion, garlic and oregano together, and rub it on both sides on the chicken breast
3. thinly slice the onion, slice the tomato @ 1/4 " slice, slice the mushrooms, I buy the mushrooms pre sliced.
4. in a 9X11 baking dish drizzle olive oil on the bottom of the glass dish, place the seasoned chicken in a single layer in the baking dish, drizzle with olive oil
5. On top of the chicken begin to shingle first with a slice of mushroom, then a slice of tomato, next the onion and do another layer, season with salt and pepper
6. drizzle the chicken & veggies with olive oil, sprinkle shredded cheese, and oregano.
7. Cook the over about 45 mins or until the chicken in done. I covered with foil for 1/2 hour removed the foil let cook the remaining time, uncovered.

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.