Spicy Roast Chicken with Cherry Tomatoes

I realize that many of my posts refer to serving items with roast chicken, but I’ve never posted a recipe for it. I roast chicken weekly. It’s so easy to put together a marinade the night before, the morning of, or even on my lunch hour if I can run home.  I have several recipes for it- several that I’ve picked up along the way, and some that are mine.  This is a recipe that I’ve come up with, tweaking it over time to get all the flavors right.  The tomatoes in this are divine – they literally burst with flavor.  Serve this chicken with a green salad and bright rice pilaf.  If I have leftover whole breasts, I like to use them in mayo-free chicken salads.  If it’s mostly carcasses – that’s the base for chicken soup.  Either way, you can easily get two meals out of this preparation.  

Spicy Roast Chicken with Cherry Tomatoes

 

  • 2-3 split chicken breast, skin on
  • 1 red onion, cut into bite size chunks (eighths or so)
  • 4 cloves garlic, smashed
  • 1/2 tsp crushed red pepper
  • 2 T red wine vinegar
  • juice of one lemon
  • 1 T thyme leaves, stripped from the stems
  • 1/3 C olive oil
  • sea salt and freshly ground black pepper
  • 1 pint cherry tomatoes
Begin your marinade as few as two hours before you want to prepare your chicken or up to a day ahead.  Place the chicken breasts in a large freezer bag.  Chop your onion into eighths, and add.  Chop your lemon into quarters, juice it into the bag, then chuck in the rinds.  Add the garlic, red pepper, vinegar, and thyme.  Season with a bit of salt and pepper and pour in the olive oil.  Pop this into the refrigerator and let the flavors develop.  When the chicken is ready, preheat your oven to 425º.  Add the cherry tomatoes to the freezer bag and squish the bag around to coat the tomatoes in the marinade.  Pour all of this into a roasting pan.  Roast in the oven for 45 minutes, or until the chicken is done.  Serve, pouring over some of the pan juices and with the vegetables on the side.  (It’s wonderful to spread the soft, roasted garlic over the skin of the chicken).
Serves 2-3.
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4 thoughts on “Spicy Roast Chicken with Cherry Tomatoes

  1. Pingback: Easy Chicken Tortilla Soup « Appoggiatura

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