Herb-Roasted Chicken and Cherry Tomatoes

Name: Herb-Roasted Chicken and Cherry Tomatoes
Prep time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tsp. plus 1 Tbsp oil; 2 large bone-in chicken breasts (about 12 oz each); 3/4 tsp. salt; 3/4 tsp. pepper; 1 lb. cherry tomatoes (halved); 1 sprig rosemary; 1 tsp. fennel seeds (crushed); 1 c. instant polenta; 1 tsp. red wine vinegar; 1/4 c. parsley (chopped)

By The Good Housekeeping Test KitchenPublished: Oct 9, 2018

Jump to recipe

herb roasted chicken and cherry tomatoes

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Active Time:

10 mins

Total Time:

25 mins

Cal/Serv:

445

Season chicken with rosemary and fennel for a refreshed take of this dinnertime staple.

Advertisement - Continue Reading Below

Ingredients

1 tsp. plus 1 Tbsp oil
2 large bone-in chicken breasts (about 12 oz each)
3/4 tsp. salt
3/4 tsp. pepper
1 lb. cherry tomatoes (halved)
1 sprig rosemary
1 tsp. fennel seeds (crushed)
1 cup instant polenta
1 tsp. red wine vinegar
1/4 cup parsley (chopped)

Directions

1. Step 1Heat oven to 450°F. Heat 1 teaspoon oil in large oven-safe skillet on medium. Season chicken breasts with 1/2 teaspoon each salt and pepper. Cook, skin sides down, until golden brown and crisp, 5 to 7 minutes.
2. Step 2Turn; add cherry tomatoes, rosemary and fennel seeds; drizzle with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper, then roast until chicken is just cooked through and tomatoes have begun to break down, 12 to 15 minutes.
3. Step 3Meanwhile, prepare polenta.
4. Step 4Discard rosemary; transfer chicken to cutting board and let rest 5 minutes. Stir red wine vinegar into tomatoes, then toss with parsley. Remove bone from chicken, slice and serve on polenta. Top with tomatoes.