So, it's a busy kinda week around here. I have been hoping to post earlier but I haven't had a chance to make any new dishes this week. Well, until this afternoon, with this quick and easy supper.
I am in the middle of getting ready for our annual Christmas cocktail party this Friday evening. I have been shopping, prepping, cleaning, decorating and all that goes with it. After the party is over, I should have lots of delicious appetizers to share.
In the meantime, there was a little window of time earlier to whip up this quick chicken dish. Quick, easy and tasty! We served it with baked potatoes and peas. Great midweek supper when you don't have a whole lot of time to be fussing around.
This is such an easy dish to put together and a guaranteed family winner. Serve it over rice or with baked potatoes and a few green veggies on the side and dinner is done.
Oven Baked Tomato Chicken
Serves 4 / Prep time: 10 minutes / Cook time: 55 minutes
2 Chicken quarters, divided legs from thighs (skin on)
2 Chicken breast
1 Large can chopped tomatoes
2 Tablespoons of tomato paste
1 Small onion, roughly chopped
3 Garlic cloves, chopped
1 Teaspoon oregano
1 Teaspoon basil
1 Spring onion, finely chopped
Salt and pepper to taste
1 Tablespoon olive oil
Preheat oven to 370 degrees F.
Season your chicken with salt and pepper. Heat the oil in a large skillet and add the chicken just long enough to brown each side. About 2 minutes per side. Remove chicken from your skillet and transfer it to an oven proof dish. Pour over chopped tomatoes, onions, oregano, basil and stir in the tomato paste. Bake for 45-50 minutes. Remove from oven and garnish with the spring onions.
Serve with whatever you like!
Click on the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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