CHICKEN WITH HERB-ROASTED TOMATOES
It's bright, summer, just bursting with flavor. The chicken is so wonderfully juicy and tender thanks to the way it's cooked plus the tasty pan sauce.
Provided by Tessa Arias
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- In a large bowl toss the tomatoes, 2 tablespoons of olive oil, herbes de Provence, and salt and pepper to taste. Place tomatoes in a rimmed baking dish and roast in oven for about 15 minutes, or until tomatoes burst and give up some of their juices. Remove from oven and drizzle with Worcestershire sauce.
- Meanwhile, season chicken all over with salt and pepper. Heat 2 tablespoons of olive oil a large ovensafe skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer pan to the oven and roast until chicken registers 165°F with an instant-read thermometer, about 8 to 10 minutes. Transfer chicken to a cutting board and allow to rest for at least 5 minutes.
- Add remaining 1 tablespoon of olive oil to the pan and heat over medium heat, being careful not to place hands on handle as the pan will still be extremely hot. Add shallot to pan and cook, stirring, until fragrant, about 1 minute. Deglaze the pan with the vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes and their juices and simmer until a sauce begins to form, about 1 minute.
- Slice chicken and divide among plates. Spoon tomatoes and sauce over and garnish with parsley.
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE
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
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 HERB CHICKEN AND POTATOES
Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 10
Steps:
- Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
- Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
- Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
HERBED CHICKEN AND TOMATOES
Rebecca Popke of Largo, Florida puts a tangy spin on chicken by adding just a few easy ingredients. "Recipes such as this are really a plus when you work a full-time job but still want to put a healthy, satisfying meal on the table," she explains.
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.
Nutrition Facts :
CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.
Provided by Bon Appétit Test Kitchen
Categories Chicken Tomato Sauté Quick & Easy Dinner Lunch Summer Healthy Oregano Paprika Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
- Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
- Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.
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.
HERB ROASTED CHICKEN WITH FRESH TOMATOES
Steps:
- FOR THE CHICKEN AND HERB PESTO:
- Finely chop the basil, parsley and garlic to form a paste.
- Add in the olive oil, salt and pepper.
- Pat dry the chicken.
- Generously salt and pepper the cavity of the chicken.
- Using your fingers loosen the skin.
- Use half of the paste and push under the skin of the chicken (doing the breast and legs).
- Brush the remaining paste onto the surface of the chicken.
- Tie the legs of the chicken with butcher's string.
- Salt and pepper the surface of the chicken.
- Place the chicken in an oven safe dish.
- Bake uncovered in a preheated oven at 450F for 30 minutes.
- FOR THE TOMATOES:
- While the chicken is in the oven, prepare the tomatoes.
- Cut the tomatoes in half, put in a bowl.
- Cut the onion and add to the tomatoes.
- Add in the olive oil, salt and pepper and toss.
- After the first 30 minutes of cooking the chicken, lower the heat of the oven at 375F.
- Add to the dish the tomatoes and onion, all around the chicken.
- Return to the oven and continue cooking uncovered for one hour or until the chicken is fully cooked.
HERB ROASTED TOMATOES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 14m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to broil.
- In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.
BUTTERY HERB ROASTED CHICKEN
Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. With fingers, carefully loosen skin from chicken; rub 1/4 cup butter under skin. Secure skin to underside of breast with toothpicks. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Pour broth around chicken., Melt remaining 1/4 cup butter; brush over chicken. Drizzle with orange juice and wine. Combine garlic, salt and pepper; rub over skin. Place rosemary, thyme and sage in roasting pan. , Roast until thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; remove toothpicks. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 599 calories, Fat 42g fat (17g saturated fat), Cholesterol 191mg cholesterol, Sodium 703mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 48g protein.
CHICKEN BREAST PAN ROASTED WITH A ROASTED TOMATO-HERB SAUCE
Make and share this Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
- Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Herb-Roasted-Tomatoes-and-Pan-Sauce-51108240#ixzz21rHCw1IH.
Nutrition Facts : Calories 347.5, Fat 23.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 620.9, Carbohydrate 8.3, Fiber 2.1, Sugar 4.9, Protein 25.8
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