OVEN ROASTED CHERRY TOMATOES RECIPES

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ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE RECIPE ...



Rosemary chicken with oven-roasted ratatouille recipe ... image

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 8

1 aubergine , cut into chunky pieces
2 courgettes , sliced into half-moons
3 mixed peppers , deseeded and roughly chopped
2 tsp finely chopped rosemary , plus 4 small sprigs
2 large garlic cloves , crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato , halved

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
  • Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
  • After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Nutrition Facts : Calories 288 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.25 milligram of sodium

OVEN-DRIED TOMATOES RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Oven-Dried Tomatoes Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours 0 minutes

Yield 4 servings

Steps:

  • Halve 2 pounds plum tomatoes lengthwise. Place cut-side up on a baking sheet, season with salt and let stand 20 minutes. Roast in a 250 degrees F oven until slightly dry but still juicy, about 4 hours. Drizzle with olive oil and sprinkle with thyme.

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