Best 8 Herb Tomato Grilled Chicken Oven Version Recipes

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There's nothing like a juicy, flavorful grilled chicken dish to tantalize your taste buds. "Herb tomato grilled chicken oven version" is a game-changer that brings the smoky, charred flavors of grilled chicken indoors, using the convenience of your oven. Whether you're a seasoned home cook or just starting, this recipe is a must-try. With its vibrant herb marinade, juicy chicken, and savory tomato sauce, this dish will become a regular in your weekly meal rotation.

Here are our top 8 tried and tested recipes!

GRILLED CHICKEN WITH HERBS



Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Steps:

  • In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
  • Preheat grill to medium high heat OR set oven to broil.
  • Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

GRILLED CHICKEN AND HERBS



Grilled Chicken and Herbs image

This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.

Provided by JCKREP

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

4 large skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
  • Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg

HERB-TOMATO GRILLED CHICKEN



Herb-Tomato Grilled Chicken image

20

Categories     Chicken     Main Dish     Barbeque     Potatoes     Tomatoes     Meats     Poultry

Time 1h

Yield 8

Number Of Ingredients 16

chicken
salt
black pepper
vegetable oil
ketchup
lemon juice
garlic
basil
chicken
salt
black pepper
vegetable oil
ketchup
lemon juice
garlic
basil

Steps:

  • Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.

Nutrition Facts :

HERB-ROASTED CHICKEN WITH MELTED TOMATOES



Herb-Roasted Chicken with Melted Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

1/2 medium red onion, roughly chopped
1/2 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh cilantro
1/4 cup roughly chopped fresh tarragon
1/4 cup roughly chopped fresh dill
1/4 cup chopped walnuts
3 cloves garlic
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground pepper
1 cup plain yogurt
1 6- to 7-pound roasting chicken
2 pounds plum tomatoes, halved lengthwise

Steps:

  • Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
  • Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  • Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
  • Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
  • Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.

GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA



Grilled Chicken with Roasted Tomato and Oregano Salsa image

Provided by Chad S. Luethje

Categories     Chicken     Garlic     Herb     Onion     Pepper     Tomato     Marinate     Low Cal     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
Salsa
1 pound fresh tomatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano
Vegetable oil cooking spray

Steps:

  • Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

HERB GARDEN GRILLED CHICKEN



Herb Garden Grilled Chicken image

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon minced fresh lemon balm or 1 teaspoon grated lemon zest
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1 broiler/fryer chicken (3 to 4 pounds)

Steps:

  • Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

HERB MARINADE FOR GRILLED CHICKEN



Herb Marinade for Grilled Chicken image

I prefer this marinade for chicken cooked on the grill, but I'm sure it would work for roasted chicken as well.

Provided by Wildflour

Categories     Low Protein

Time 5m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

1 cup olive oil
1/2 cup lemon juice
salt and pepper, about 1/4 tsp. salt, less pepper
1 teaspoon savory
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoon oregano

Steps:

  • Place all ingredients into a jar, close tightly, shake well.
  • Pour into ziploc baggie, add chicken pieces, marinate about 4 hours.
  • Grill til chicken is done.
  • You can salt and pepper chicken just before grilling if you prefer.

Nutrition Facts : Calories 487.8, Fat 54.1, SaturatedFat 7.5, Sodium 1.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 0.3

HERB-TOMATO GRILLED CHICKEN



Herb-Tomato Grilled Chicken image

This can be grilled, or if you prefer you may bake the chicken uncovered until done. I usually double the sauce recipe. Great with a salad and baked potato.

Provided by Kikimony

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken legs
1 dash salt
1 dash pepper
2 tablespoons melted butter
3/4 cup ketchup
2 tablespoons white wine
2 cloves garlic, minced
2 teaspoons dried basil

Steps:

  • NOTE: You may marinate the chicken in the sauce before grilling/baking.
  • Loosen the skin from chicken so the sauce can reach the meat.
  • Sprinkle chicken with salt and pepper.
  • Mix the ingredients for the sauce.
  • Place chicken on grill.
  • Brush sauce on both sides.
  • Grill chicken until done and turn over occasionally, BASTING DURING grilling for full flavor.
  • Serve with extra warm sauce.

Nutrition Facts : Calories 416, Fat 26.2, SaturatedFat 9.4, Cholesterol 153.9, Sodium 713.6, Carbohydrate 12.2, Fiber 0.3, Sugar 10.3, Protein 31.3

Tips

  • Use fresh herbs for the best flavor. If you don't have fresh herbs, use 1/2 teaspoon dried herbs per 1 tablespoon fresh herbs called for in the recipe.
  • Don't overcrowd the grill or baking sheet. If the chicken is too close together, it won't cook evenly.
  • Cook the chicken until it is cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute and make the chicken more tender.
  • Serve the chicken with your favorite sides, such as grilled vegetables, roasted potatoes, or mashed potatoes.

Conclusion

This Herb Tomato Grilled Chicken (Oven Version) is a delicious and easy-to-make recipe. The chicken is marinated in a flavorful herb and tomato sauce, then grilled or baked until cooked through. The result is a juicy and tender chicken that is perfect for a weeknight meal. Serve with your favorite sides for a complete and satisfying meal.

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