Chicken With Herb Roasted Tomatoes Recipes

CHICKEN WITH HERB-ROASTED TOMATOES

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.

CHICKEN IN TOMATO HERB CREAM

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
• Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
• Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. Remove skillet from heat and stir in tarragon.

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.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE

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.

HERB ROASTED TOMATOES

Steps:

• Preheat oven to 375°F (190°C).
• Arrange the tomatoes on a sheet pan or cookie sheet. Drizzle the olive oil on the tomatoes, follow by some salt and ground black pepper. Sprinkle the tomatoes with the Italian seasoning.
• Roast in the oven for 20 minutes. Serve warm.

CHICKEN WITH HERB-ROASTED TOMATOES

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. Per serving: 330 calories, 24 g fat, 1 g fiber Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Herb-Roasted-Tomatoes-and-Pan-Sauce-51108240#ixzz2iUbgWFUx

HERB-ROASTED CHICKEN WITH MELTED TOMATOES

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.