ROASTED CHICKEN W/ JAMMY TOMATOES
I truly did not realize how much I cook with cherry tomatoes until I started making this blog... but they're perfect! You can make a delicious sauce/side by just throwing them into the pan you're already cooking your protein in. In this recipe, the tomatoes (along with shallots and garlic) bake in chicken fat and olive oil, to create a punchy yet delicate sauce. Feel free to use pre-ground spices if you'd like.
Total Time: 55 minutes
RECIPE
In a dry skillet over medium heat, toast 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1/2 tsp fennel seeds, and 1/4 tsp whole black pepper until fragrant, about 2-3 minutes. Let them cool slightly, then grind them into a fine powder using a mortar and pestle or a spice grinder.
Reserve about 1 tsp of the spice mix. Rub the rest spice into the chicken breasts, along with a heavy pinch of salt, both under and over the skin.
3. Pre-heat oven to 425 F.
4. Press the chicken breasts, skin side down, into a large, oven safe skillet. Turn the heat on to medium and cook for 8-10 minutes, until the skin is crisp and golden brown.
5. Flip the chicken thighs and add in the cherry tomatoes, shallots, garlic, oregano, 1 tbsp olive oil and the remaining spice mixture. Mix gently to combine, then make sure the chicken breasts are nestled in, with nothing on top.
6. Place the skillet in the preheated oven and roast for about 20 minutes, or until the chicken is cooked through.
7. Transfer the chicken breasts to a plate, then broil the tomato mixture in the skillet for 5-10 minutes, until slightly charred and caramelized.
8. Serve the crispy skin chicken with the roasted cherry tomatoes and some crusty bread.
NOTES:
You can use any skin-on cut of chicken for this. Adjust cooking time accordingly
Roasted chicken with Jammy Tomatoes
Ingredients
- 2 chicken breasts, bone-on, skin-on (see note 1)
- 12 oz cherry tomatoes
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tsp fennel seeds
- 1/4 tsp whole black pepper
- 12 oz cherry tomatoes
- 2 medium shallots, halved and sliced 1/4 inch thick
- 6-8 garlic cloves, roughly chopped
- 1 tbsp fresh oregano
- 1 tbsp olive oil
Instructions
- In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, fennel seeds, and whole black pepper until fragrant, about 2-3 minutes. Let them cool slightly, then grind them into a fine powder using a mortar and pestle or a spice grinder.
- Rub the spice mix over the chicken breasts, both under and over the skin.
- Pre-heat oven to 425 F.
- Press the chicken breasts, skin side down, into a large, oven safe skillet. Turn the heat on to medium and cook for 8-10 minutes, until the skin is crisp and golden brown.
- Flip the chicken thighs and add in the cherry tomatoes, shallots, garlic, oregano and 1 tbsp olive oil. Mix gently to combine, then make sure the chicken breasts are nestled in, with nothing on top.
- Place the skilled in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through.
- Transfer the chicken breasts to a plate, then broil the tomato mixture in the skillet for 5-10 minutes, until slightly charred and caramelized.
- Serve the crispy skin chicken with the roasted cherry tomatoes.
Notes
- You can use any skin-on cut of chicken for this. Adjust cooking time accordingly