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Spicy Roasted Chicken with Tomatoes

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Servings: Serves 4

Cook Time: 40 minutes

Prep Time: 20 minutes


Spicy Roasted Chicken with Tomatoes
2 tablespoon Extra virgin olive oil
24 oz cherry tomato, washed and halved
4 teaspoon Garlic cloves, finely minced
1 1/2 teaspoon Crushed red pepper flakes
1 tablespoon lemon zest
2 tablespoon Fresh lemon juice
11/2 teaspoon Dried oregano
3/4 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
2 lb Large split chicken breasts, trimmed of excess fat
2 lb Large chicken thighs, trimmed of excess fat


1. Preheat oven to 400 degrees F. Grease an 11 x 14-inch roasting pan with 1/2-teaspoon of olive oil. Spread tomatoes in pan. Set aside.
2. In a large bowl, combine the remaining olive oil, garlic, red pepper flakes, lemon zest, lemon juice, oregano, salt, and pepper, and mix well.
3. Using a sharp, strong knife, cut split breasts in half. Coat all chicken pieces with seasoning.
4. Place chicken pieces, skin side up, on top of tomatoes.
5. Roast for 40 to 45 minutes, until chicken is cooked through, 160 degrees F on a thermometer.
6. To serve, divide chicken pieces and tomatoes among dinner plates.
Source: Hannaford fresh Magazine, March - April 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 156 kcal (7%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 9 g (45%)
Cholesterol 41 mg (13%)
Sodium 529 mg (22%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 7 g (28%)
Protein 21 g (35%)
Vitamin A 320 IU (6%)
Vitamin C 21 mg (35%)
Calcium 40 mg (0%)
Iron 11 mg (18%)

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