Print Add to Collection

Roast Chicken and Tomatoes

Light and fresh flavor that will sweep you back into summer no matter what the temperature is outside.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 - 8


  • 2 pounds cherry tomatoes
  • 1/3 cup olive oil , divided
  • 2 tablespoons Herbes de Provence
  • 1 teaspoon kosher salt plus more to taste
  • Freshly ground black pepper to taste
  • 2 tablespoon Worcestershire sauce
  • 2 pounds skinless , boneless chicken breasts
  • 2 small shallots , minced
  • 1 clove garlic , minced
  • 1/4 cup red wine vinegar
  • 1/2 cup shredded Parmesan
  • 1/3 cup tablespoons flat-leaf parsley leaves , chopped
  • 1/3 cup fresh tarragon leaves , chopped
  • Kalamata olives , pitted (optional)


  • Preheat oven to 450°.
  • Cut tomatoes in half.
  • Combine tomatoes, 2 Tbsp. oil, and Herbes de Provence in a large bowl.
  • Season with the salt and pepper and stir until the tomatoes are coated.
  • Put the tomatoes in a single layer in a casserole dish and put into the oven.
  • Roast about 15 minutes, turning once or twice.
  • Transfer to a bowl and gently stir in the Worcestershire sauce
  • Season chicken with 1 teaspoon salt and pepper.
  • Heat 2 tablespoons of the oil in a large skillet until the oil shimmers.
  • Sear chicken until golden on both sides, about six to eight minutes.
  • Add to oven proof dish and roast at 450F for 8 - 10
  • Transfer chicken to a plate and let it rest for at least 5 minutes.
  • Add remaining 2 tablespoon oil to same skillet; heat over medium heat.
  • Add shallot and garlic. Cook, stirring often, until it is fragrant, about 1 minute.
  • Deglaze pan with vinegar, scraping up browned bits from bottom of pan.
  • Add tomatoes and the juice.
  • Simmer until sauce is just beginning to thicken, about 1 minute.
  • Add Kalamata olives if you are using them
  • Season sauce to taste with salt and pepper.
  • Place the chicken on a serving platter.
  • Spoon tomatoes and sauce over; garnish with herbs, and sprinkle with the Parmesan.