Go Back
Email Link
Print
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
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
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
- 8
Calories
Author
Marye Audet-White
Ingredients
2
pounds
cherry tomatoes
⅓
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
¼
cup
red wine vinegar
½
cup
shredded Parmesan
⅓
cup
tablespoons flat-leaf parsley leaves
, chopped
⅓
cup
fresh tarragon leaves
, chopped
Kalamata olives
, pitted (optional)
Instructions
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.