Oven-roasted Chicken with tomatoes, garlic, and peppers

roasted chicken with tomatoesWhen I moved to Zagreb, my husband and I decided to get a TV so that we could watch the news and some of the great documentaries and other programs from Croatian Television. And we do that, but really I mostly watch 24 Kitchen, which is my new obsession since I re-discovered my love of Jamie Oliver. This recipe is one of his, albeit slightly tweaked since his showcases asparagus and is seasoned with rosemary–both of which sound delicious, but unfortunately I didn’t have. But that’s really the beauty of this kind of preparation–pretty much anything will go well, so feel free to add or subtract as you see fit.

  • 500 g of chicken breast
  • About a cereal bowl of quartered tomatoes (3 larger beefsteak or 6 average-sized)
  • 2 large bell peppers
  • few cloves of garlic
  • thyme
  • salt and pepper
  • olive oil
  • white wine
  • balsamic vinegar

Preheat the oven to 180°C.

Season the chicken with salt and pepper then place on a baking sheet or dish covered in foil. Julienne the peppers, chop the garlic, and cut up the tomatoes into fairly large pieces (if using smaller tomatoes, quarter them).  Add to the chicken, drizzle with olive oil , salt, and pepper, then toss. Splash with white wine and sprinkle with thyme. Cook for about 15 minutes, then turn the chicken and jostle the vegetables.  Drizzle with more olive oil. If you notice that one side of the pan is cooking faster then the other, turn the pan. At this point, you can also turn the broiler on to brown the chicken and char the vegetables slightly.

Serve drizzled with balsamic vinegar. Mashed potatoes or french fries and salad are great accompaniments.



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