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Roast Chicken and Tomatoes
Light and fresh flavor that will sweep you back into summer no matter what the temperature is outside.
Herbes de Provence
kosher salt plus more to taste
Freshly ground black pepper to taste
, boneless chicken breasts
red wine vinegar
tablespoons flat-leaf parsley leaves
fresh tarragon leaves
, 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.
You'll find this recipe and more at RestlessChipotle.com Roast Chicken and Tomatoes