Best 6 Chicken With Herb Roasted Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our exquisite Chicken with Herb-Roasted Tomatoes recipe. This dish tantalizes your taste buds with a harmonious blend of flavors and textures. Perfectly roasted chicken breast pairs seamlessly with succulent, herb-infused tomatoes, their natural sweetness complementing the savory chicken.

But that's not all! Our comprehensive article also includes a tempting array of additional recipes to satisfy every palate. Embark on a culinary adventure with our Easy Chicken Teriyaki with Steamed Broccoli recipe, bursting with umami flavors. Or, transport yourself to the Mediterranean with our flavorful Chicken Souvlaki with Tzatziki Sauce recipe, a delightful combination of grilled chicken, tangy tzatziki sauce, and fresh vegetables.

Craving something comforting? Our Creamy Tuscan Chicken and Spinach recipe offers a rich and luscious experience, with tender chicken simmering in a creamy tomato sauce, complemented by spinach and Parmesan cheese. And for a taste of classic Italian cuisine, try our Chicken Parmesan with Spaghetti recipe, featuring crispy chicken cutlets smothered in marinara sauce and melted mozzarella cheese, served over al dente spaghetti.

Each recipe is carefully crafted with detailed instructions and a list of ingredients, ensuring success in your culinary endeavors. Whether you're a seasoned cook or a novice in the kitchen, our recipes cater to all skill levels, allowing you to create restaurant-quality dishes in the comfort of your own home.

Let's cook with our recipes!

CHICKEN WITH HERB-ROASTED TOMATOES



Chicken with Herb-Roasted Tomatoes image

It's bright, summer, just bursting with flavor. The chicken is so wonderfully juicy and tender thanks to the way it's cooked plus the tasty pan sauce.

Provided by Tessa Arias

Categories     Main Course

Time 50m

Number Of Ingredients 9

1 1/2 pounds cherry tomatoes
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
Kosher salt and freshly ground black pepper
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves, chopped

Steps:

  • Preheat oven to 450°F.
  • In a large bowl toss the tomatoes, 2 tablespoons of olive oil, herbes de Provence, and salt and pepper to taste. Place tomatoes in a rimmed baking dish and roast in oven for about 15 minutes, or until tomatoes burst and give up some of their juices. Remove from oven and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with salt and pepper. Heat 2 tablespoons of olive oil a large ovensafe skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 6 to 8 minutes total. Transfer pan to the oven and roast until chicken registers 165°F with an instant-read thermometer, about 8 to 10 minutes. Transfer chicken to a cutting board and allow to rest for at least 5 minutes.
  • Add remaining 1 tablespoon of olive oil to the pan and heat over medium heat, being careful not to place hands on handle as the pan will still be extremely hot. Add shallot to pan and cook, stirring, until fragrant, about 1 minute. Deglaze the pan with the vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes and their juices and simmer until a sauce begins to form, about 1 minute.
  • Slice chicken and divide among plates. Spoon tomatoes and sauce over and garnish with parsley.

CHICKEN WITH FIRE-ROASTED TOMATOES



Chicken with Fire-Roasted Tomatoes image

My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons salt-free garlic herb seasoning blend
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
3/4 pound fresh green beans, trimmed
2 tablespoons water
1 tablespoon butter
Hot cooked pasta, optional

Steps:

  • Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

HERB-ROASTED CHICKEN



Herb-Roasted Chicken image

Provided by Food Network Kitchen

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 3-to-4-pound chickens
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, softened
1 tablespoon chopped fresh thyme, plus 2 sprigs
2 teaspoons chopped fresh rosemary, plus 1 sprig torn in half
1 lemon, halved
1 onion, halved
6 cloves garlic, smashed
5 bunches scallions, quartered
2 pints grape tomatoes or small heirloom tomatoes
2 tablespoons extra-virgin olive oil

Steps:

  • Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
  • Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
  • Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
  • Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

HERB-ROASTED CHICKEN WITH MELTED TOMATOES



Herb-Roasted Chicken with Melted Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise

Steps:

  • Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
  • Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  • Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
  • Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
  • Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.

ROAST CHICKEN WITH HERBS



Roast Chicken with Herbs image

Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 8

2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
Coarse salt and ground pepper
1 lemon, quartered
1 head garlic, halved horizontally, then vertically
1 bunch fresh thyme
1 bunch fresh rosemary
2 tablespoons butter, room temperature
Pan Sauce for Roast Chicken (optional)

Steps:

  • Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
  • With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
  • Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

CHICKEN AND MASHED POTATOES WITH HERB-ROASTED TOMATOES AND OLIVE BROTH



Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth image

Provided by Stephen Gontram

Categories     Chicken     Herb     Olive     Potato     Tomato     Roast     Sauté     Spinach     Fall     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Herb-roasted tomatoes
9 large plum tomatoes, halved lengthwise
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
Olive Broth
4 tablespoons olive oil
2 cups chopped onion
1 1/2 cups chopped fresh fennel bulb
3 1/2 cups low-salt chicken broth
1 cup (packed) finely chopped fresh spinach
1 cup chopped Kalamata olives (about 4 1/2 ounces)
6 boneless chicken breast halves with skin
Garlic Mashed Potatoes with Chives

Steps:

  • For herb-roasted tomatoes:
  • Preheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
  • Meanwhile, prepare olive broth:
  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
  • Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer.
  • Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.

Tips:

  • Choose ripe, flavorful tomatoes: This will ensure that your roasted tomatoes are bursting with flavor. Look for tomatoes that are deep red in color and have no blemishes.
  • Use a variety of herbs: This will give your roasted tomatoes a complex and interesting flavor. Some good options include basil, thyme, oregano, and rosemary.
  • Don't overcrowd the baking sheet: Make sure to spread the tomatoes out in a single layer on the baking sheet. This will help them to roast evenly.
  • Roast the tomatoes at a high temperature: This will help to caramelize the sugars in the tomatoes and give them a delicious roasted flavor.
  • Keep an eye on the tomatoes: Roast the tomatoes until they are slightly charred and starting to burst. This will usually take about 20 minutes, but it may vary depending on the size and type of tomatoes you are using.

Conclusion:

Roasted tomatoes are a delicious and versatile dish that can be used in a variety of recipes. They are perfect for adding flavor and color to salads, pasta dishes, pizzas, and more. The next time you have a few ripe tomatoes on hand, be sure to try roasting them. You won't be disappointed!

Related Topics