TOMATO ROAST CHICKEN 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 TOMATO ROAST | MARIASMENU

Chicken Tomato Roast | MariasMenu image

Provided by Maria Jose

Yield 4

Number Of Ingredients 16

Ingredients

1/2 kg Chicken (cut into medium size piecec)
1/4 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Vinegar
Salt (to taste)
3 medium Onion (sliced)
1 tbsp Ginger & garlic paste (each)
2.5 tsp Coriander Powder
1.5 - 2 tsp Red Chilli Powder
1 tsp Garam Masala
1/2 tsp Fennel Powder
2 medium Tomato (sliced)
3/4 cup Thick coconut milk
Curry leaves
Salt
Coconut Oil

Steps:

Marinate the cleaned chicken pieces with ingredients listed under ‘for marination’ & keep in the refrigerator for half an hour.
Shallow fry the marinated chicken pieces till it becomes golden brown & the chicken is half cooked. Remove the chicken pieces from the pan.
To the same pan, add sliced onions & salt. Cook till onions become golden brown in color.
Add ginger & garlic paste & cook for 3-4 minutes.
Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or so or till the oil starts appearing.
Add sliced tomatoes & curry leaves. Mix well & cook till tomatoes become soft.
Add fried chicken pieces & give a good stir. Add thick coconut milk & cover & cook till the gravy is very thick. The chicken pieces should be cooked well & coated well with masala. This curry has a semi gravy consistency.Serve hot with rice/roti/appam.

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