Best 6 Oven Baked Chicken And Slow Roasted Tomatoes On A Baguette Recipes

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Introducing a culinary delight that combines the succulent flavors of oven-baked chicken and slow-roasted tomatoes, all perfectly nestled atop a crispy baguette. This tantalizing dish promises a harmonious blend of tender chicken, juicy tomatoes, and a crisp, flavorful bread base. Whether you're a seasoned chef or an aspiring home cook, this comprehensive guide will lead you through the steps of creating a masterpiece that will tantalize your taste buds and impress your dinner guests.

Let's cook with our recipes!

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES



Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

EASY TOMATO BAKED BONELESS CHICKEN BREAST



Easy Tomato Baked Boneless Chicken Breast image

Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 6

1 small red onion, thinly sliced
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 425ºF.
  • Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
  • Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

SIMPLE SLOW ROAST CHICKEN



Simple Slow Roast Chicken image

Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.

Provided by FrackFamily5 CA->CT

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 4h20m

Yield 4

Number Of Ingredients 9

1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 cup red wine
4 stalks celery, cut in half
1 onion, quartered
1 (4 pound) whole chicken

Steps:

  • Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
  • Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
  • Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g

OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES



Oven-Baked Chicken With Fresh Mozzarella & Tomatoes image

Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.

Provided by Feast Your Eyes

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup plain breadcrumbs
1/4 cup parmesan cheese, grated
4 (6 ounce) boneless skinless chicken breast halves
1 egg, beaten with
1 tablespoon water
1 cup diced fresh tomato (Heirloom tomatoes are a great choice.)
1 cup fresh mozzarella cheese
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, roughly chopped
1 tablespoon snipped fresh flat-leaf Italian parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Coat casserole dish with non-stick cooking spray; set aside.
  • Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
  • Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
  • Place chicken in the prepared casserole dish.
  • Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
  • Sprinkle with basil and parsley.

Nutrition Facts : Calories 396.6, Fat 14.5, SaturatedFat 6.3, Cholesterol 183, Sodium 700.8, Carbohydrate 14.9, Fiber 1.4, Sugar 3.7, Protein 48.9

BAKED CHICKEN WITH ONION, GARLIC, AND TOMATOES



Baked Chicken With Onion, Garlic, and Tomatoes image

Make and share this Baked Chicken With Onion, Garlic, and Tomatoes recipe from Food.com.

Provided by English_Rose

Categories     Chicken

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 13

8 pieces chicken, skin on (such as thighs, breasts)
1 tablespoon all-purpose flour
2 tablespoons olive oil
6 slices streaky bacon, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
3 sticks celery, finely chopped
3 carrots, finely chopped
1/2 cup white wine
14 ounces peeled whole tomatoes, chopped (from a can)
1 1/2 cups hot vegetable stock
1 pinch salt
1 pinch pepper

Steps:

  • Preheat the oven to 400°F Season the chicken well with salt and black pepper, then dust with the flour.
  • Heat 1 tablespoon of the oil in a large flameproof casserole (preferably a cast-iron one) over a high heat. Add the chicken pieces, skin-side down, together with the bacon, and cook the chicken for 5-8 minutes on each side until everything is golden. Remove from the pan, and set aside.
  • Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of salt. Sweat for about 5 minutes until soft, then add the garlic, celery, and carrots. Sweat for a further 5-6 minutes until soft.
  • Increase the heat to high once again, and add the wine. Let boil for a few minutes until the alcohol has evaporated. Tip in the tomatoes and their juices, and pour in the stock. Gently boil for a few minutes more. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Stir through, cover, and transfer to the oven to cook for about 1 hour. Top up with more stock or hot water if it begins to dry out. Serve with creamy mashed potato.

Nutrition Facts : Calories 833, Fat 62.8, SaturatedFat 18.1, Cholesterol 188.6, Sodium 709.3, Carbohydrate 14.3, Fiber 3.4, Sugar 6.6, Protein 45.9

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES



Roasted Balsamic Chicken with Baby Tomatoes image

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Provided by KissRiss

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h50m

Yield 4

Number Of Ingredients 8

½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Steps:

  • Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
  • Marinate chicken in the refrigerator for at least 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle lemon zest and drizzle lemon juice over the chicken.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g

Tips:

  • Choose high-quality ingredients: Use fresh, ripe tomatoes and a good quality baguette. This will make a big difference in the final flavor of the dish.
  • Roast the tomatoes slowly: This will help to concentrate their flavor and make them nice and juicy.
  • Season the chicken well: Don't be afraid to use plenty of herbs and spices. This will help to give the chicken a delicious flavor.
  • Cook the chicken until it is cooked through: This is important for safety reasons, but it also helps to ensure that the chicken is juicy and tender.
  • Serve the chicken and tomatoes on a warm baguette: This will help to keep the chicken and tomatoes warm and will also make the baguette nice and crispy.

Conclusion:

This oven-baked chicken and slow-roasted tomatoes on a baguette is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a weekend lunch. The chicken is juicy and flavorful, the tomatoes are sweet and tangy, and the baguette is crispy and warm. This dish is sure to please everyone at the table.

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