CHICKEN AND ROASTED TOMATOES RECIPES

Name: Roast Chicken With Fresh Tomatoes
Yield: 4 Servings
Ingredients: 1 lemon; 6 garlic cloves, finely grated; 2 tsp. finely chopped oregano, plus leaves for serving; ? cup plus 4 Tbsp. extra-virgin olive oil, divided; 2½ lb. skin-on, bone-in chicken thighs and/or drumsticks; 2 medium red onions, cut into 1"-thick wedges; Kosher salt, freshly ground pepper; 1 cup plain whole-milk Greek yogurt; ½ cup crumbled feta; 2 large heirloom or beefsteak tomatoes, sliced into ½"-thick rounds and/or wedges

ROAST CHICKEN WITH FRESH TOMATOES RECIPE | BON APPÉTIT

Roast Chicken With Fresh Tomatoes Recipe | Bon Appétit image

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Provided by Andy Baraghani

Yield 4 Servings

Number Of Ingredients 10

Ingredients

1 lemon
6 garlic cloves, finely grated
2 tsp. finely chopped oregano, plus leaves for serving
? cup plus 4 Tbsp. extra-virgin olive oil, divided
2½ lb. skin-on, bone-in chicken thighs and/or drumsticks
2 medium red onions, cut into 1"-thick wedges
Kosher salt, freshly ground pepper
1 cup plain whole-milk Greek yogurt
½ cup crumbled feta
2 large heirloom or beefsteak tomatoes, sliced into ½"-thick rounds and/or wedges

Steps:

Place a rack in top third of oven; preheat to 450°. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
Whisk garlic, 2 tsp. chopped oregano, and ? cup oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
Arrange chicken in pan, skin side up; transfer pan to oven. Roast until chicken is cooked through and onions are softened but still hold their shape, 16–20 minutes.
Meanwhile, stir yogurt, feta, and remaining 2 Tbsp. oil in a medium bowl to combine. Squeeze in juice from reserved lemon half and add 2 Tbsp. water; mix well. Season feta sauce with salt.
Arrange tomatoes on a platter; season with salt. Using tongs, arrange chicken, onions, and lemon slices on top. Pour any pan juices over and top with oregano leaves. Serve with feta sauce alongside.

CHICKEN WITH FIRE-ROASTED TOMATOES RECIPE: HOW TO MAKE IT

Chicken with Fire-Roasted Tomatoes Recipe: How to Make It image

My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! —Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons salt-free garlic herb seasoning blend
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
3/4 pound fresh green beans, trimmed
2 tablespoons water
1 tablespoon butter
Hot cooked pasta, optional

Steps:

Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

Nutrition Facts : Calories 294 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 681mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 37g protein. Diabetic Exchanges 5 lean meat

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