Spicy Roasted Chicken with Tomatoes
Nutrition
Calories: 630 kcalCarbohydrates: 9 gProtein: 99 gFat: 20 gSaturated Fat: 4 gCholesterol: 320 mgSodium: 710 mgFiber: 3 g
Ingredients
- 2 tablespoon Extra virgin olive oil
- 1 1/2 lb. cherry tomatoes washed and halved
- 4 teaspoon Garlic cloves finely minced
- 1 ½ teaspoon Crushed red pepper flakes
- 1 tablespoon lemon zest
- 2 tablespoon Fresh lemon juice
- 1½ teaspoon Dried oregano
- ¾ teaspoon Kosher salt
- ½ teaspoon Black pepper freshly ground
- 2 large split chicken breasts about 2 lb., trimmed of excess fat
- 4 large chicken thighs about 2 lb., trimmed of excess fat
Instructions
- 1. Preheat oven to 400 degrees F. Grease an 11 x 14-inch roasting pan with 1/2-teaspoon of olive oil. Spread tomatoes in pan. Set aside.
- 2. In a large bowl, combine the remaining olive oil, garlic, red pepper flakes, lemon zest, lemon juice, oregano, salt, and pepper, and mix well.
- 3. Using a sharp, strong knife, cut split breasts in half. Coat all chicken pieces with seasoning.
- 4. Place chicken pieces, skin side up, on top of tomatoes.
- 5. Roast for 40 to 45 minutes, until chicken is cooked through, 160 degrees F on a thermometer.
- 6. To serve, divide chicken pieces and tomatoes among dinner plates.
- Source: Hannaford fresh Magazine, March - April 2007