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Spicy Roasted Chicken with Tomatoes

  • Servings:

    Serves 4 generously as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    45 minutes


2 tablespoon Extra virgin olive oil
1 1/2 lb. cherry tomatoes, 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
1 1/2 teaspoon Dried oregano
3/4 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
2 large split chicken breasts (about 2 lb.), trimmed of excess fat
4 large chicken thighs (about 2 lb.), trimmed of excess fat
Spicy Roasted Chicken with Tomatoes


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 Facts
Servings Serves 4 generously
Base Nutrients
Calories 630 kcal (32%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (31%)
Saturated Fat 4 g (20%)
Cholesterol 320 mg (107%)
Sodium 710 mg (30%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 3 g (12%)
Protein 99 g (165%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a