Chicken Breast Baked with Lemon, Oregano and Slow Roasted Cherry Tomatoes

Chicken Breast Baked with Lemon, Oregano and Slow Roasted Cherry Tomatoes

Chicken Breast Baked with Lemon, Oregano and Slow Roasted Cherry Tomatoes.  This colorful, healthy, one pan oven baked chicken recipe is so easy to make.  Another dish with few ingredients , really big on flavor.  Even though this is a two part recipe, you will need one oven baking dish, easy. The tomatoes are slow roasted with garlic, a little sugar, olive oil and lots of oregano.  For this dish,  I like to slow roast not dry roast the tomatoes. The tomatoes should  still have some of their sweet juices that we will later need to flavor the chicken breast. 

Once the tomatoes are baked and infused with the garlic and oregano flavors, we then add the rest of our ingredients, the chicken, onions and lemon.

Bake and serve on a platter with it’s cooking parchment, you do not want to lose any of the wonderfully delicious juices.   Chicken Breast Baked with Lemon, Oregano and Slow Roasted Cherry Tomatoes,  Let’s Cook!

 

Chicken Breast Baked with Lemon, Oregano and Slow Roasted Cherry Tomatoes

Chicken Breast Baked with Lemon, Oregano and Slow Roasted Cherry Tomatoes, a one pan healthy, easy flavorful way to make chicken. 

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author whatsmickeycooking

Ingredients

  • 2 lbs Cherry tomatoes
  • 3 tbls + more for drizzling Extra virgin olive oil
  • 1 tsp Sugar
  • 3 lg Garlic cloves
  • large handful Fresh oregano
  • 2 lbs Chicken breast meat or boneless thighs, cut into 1 1/2" chunks
  • 1 large Lemon
  • 3 Red onions
  • Sea salt and fresh ground pepper to taste

Instructions

  1. Slow Roasted Tomatoes. Step 1

  2. Prepare a rimmed baking sheet with parchment oven baking paper.  Preheat the oven to 120C/ 250F

  3. Cut the tomatoes in half, place in a bowl with crushed  garlic, sugar, chopped oregano, salt, fresh ground pepper, add the olive oil  Mix well.  Pour onto the covered baking sheet.

  4. Bake for 1 hour or until the tomatoes start to dry, but still have their juices and are softened and wilted.  This step can be done ahead.

  5. Step 2

  6. Peel the red onion and cut into large slices, cut the lemon into 1/8ths

  7. Add the chicken chucks, onions and lemons to the roasted tomatoes, drizzle with olive oil, add more chopped oregano, salt and pepper.  

  8. Bake in 170C/350F oven for 30-40 minutes, depending on cooking speed of your oven.  

    Remove and slide parchment to serving platter.

 

Buon Appetito!

Mickey

Here are some other chicken  recipes to try

Summer Chicken Stew

Summer Chicken Stew

Fried Chicken Cutlets Milanese with Arugula and Tomatoes

Fried Chicken Cutlets Milanese with Arugula and Tomatoes

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.