Chicken and Herb-Roasted Tomatoes

Roasting whole tomatoes intensifies and sweetens their flavor. It changes the character of the tomato so much, people who claim to not like tomatoes, will like these. And if they don’t, it leaves more for you to enjoy.

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Servings: 6

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

1 pound skinless, boneless chicken breasts

1 1/2 pounds roma tomatoes, halved lengthwise

6 tablespoons olive oil, divided

1/4 tablespoon thyme

1/4 tablespoon oregano

1/4 tablespoon dried basil

1/4 tablespoon dried marjoram

1/4 tablespoon savory

1/4 tablespoon dried rosemary

1/4 tablespoon dried fennel seed

1 teaspoon kosher salt, plus a little extra

ground black pepper

1 tablespoons worcestershire sauce

1/4 cup onion, diced

2 tablespoons balsamic vinegar

1/2 tablespoon brown sugar

3 tablespoons flat - leaf parsley leaves


1Preheat oven to 450 degrees F.

2In a large bowl, mix together the tomatoes, 2 tablespoons oil, and the first 7 dried spices, and salt and pepper to taste.

3Heat 1 tablespoon of oil in a large oven proof skillet, or cast iron skillet. Add the herb coated tomatoes (be cautious of oil splatter). Sautee for about 1 minute

4Transfer skillet to preheated oven for roasting. Roast tomatoes for about 15 minutes, turning them once. You’ll know they’re done when they become fragrant and release a lot of juice.

5While the tomatoes are roasting, season chicken with desired amount of salt and pepper. Heat 2 tablespoons of oil in an oven proof skillet over medium heat. Sear chicken on both sides until browned, about 4 to 5 minutes on each side, then transfer to the skillet to the oven and roast until cooked through, about 10 minutes, depending on the thickness of your chicken.

6Remove the chicken from the oven and skillet, and let rest for about 5 minutes.

7In the same skillet, add the remaining olive oil and heat over medium heat. Add the onion and cook until soft, about 2 minutes. Deglaze the pan with balsamic vinegar, worcestershire sauce, and brown sugar scraping up the pan bits. Transfer the tomatoes and juices from the skillet they were roasted in, to the skillet with the vinegar and simmer until the tomato juice and vinegar sauce begins to thicken, about 2 minutes.

8Slice and divide the chicken among your serving plates. Spoon the tomatoes and sauce over the chicken and garnish with the fresh parsley.

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