Oven Baked Chicken And Slow Roasted Tomatoes On A Baguette Recipe Epicuriouscom

EASY TOMATO BAKED BONELESS CHICKEN BREAST

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).

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

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.

CHICKEN, BAGUETTE & TOMATOES WITH PESTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a square piece of baking parchment for each chicken thigh. Brush the baking tray with oil and lay on the parchment squares. Top each piece of baguette with a chicken thigh, season and spoon 1 tbsp pesto onto the chicken. Arrange the tomatoes in the gaps.
• Bake for 40 mins until the chicken is cooked - if not, return to the oven for 10 mins, then check again. Serve with basil scattered over, if using, and more pesto, if you like.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES

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.

BALSAMIC CHICKEN WITH ROASTED TOMATOES

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.

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.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

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.

QUICK ROAST CHICKEN

Steps:

• Prep the chicken
• Salting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.
• Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres.
• Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you'll need between 1.1 percent and 1.4 percent of the chicken's weight in salt (12.5 to 15.8 grams).
• Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.
• Dry the chicken and heat the oven
• About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up (this may take a while). You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.
• Cook the chicken
• Oil a large heavy-bottomed skillet; cast iron is my favorite. (If your skillet won't accommodate the whole chicken, split it into 2 halves and use two skillets.) You want a thick coating of oil (more than a slick, less than a puddle). Place the pan over a high heat onthe stovetop until you see the faintest wisp of smoke rising from the oil. Gently-really gently, so the oil doesn't splatter and burn you-lay the chicken in the pan skin side down. Lower the heat to medium-high and cook until the skin turns faintly blond, about 3 minutes.
• Transfer the skillet to the floor of the oven.
• Depending on the size of the bird and whether it is deboned or just butterflied, the total cooking time in the oven will range from 18 to 30 minutes. The chicken is done when the temperature in the thickest part of the thigh registers 155°F to 160°F on an instant-read thermometer.
• When the chicken is done, cut it into manageable pieces, put them on a platter, and serve as is, or with a squeeze or two of lemon.

TOMATO BASIL ROASTED CHICKEN

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.