The Recipes

Roasted Chicken with Tomatoes and Shallots

I was doing a lot of other cooking lately that was complex in both flavor and labor, so it was nice to have something pretty simple yet delicious, and in one pan nonetheless.  It's amazing to me how many dishes I'm capable of dirtying in one evening sometimes.

Roasted Chicken Breast with Tomatoes and Shallots


- 1 chicken breast (I went for bone-in, skin-on... your call)
- 1 shallot, cut into large pieces, keeping the root end attached
- 1 roma tomato, quartered
- 1 T. butter
- handful of fresh herbs, chopped - I used oregano and parsley
- 1 garlic clove, minced
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat a T. of olive oil in a cast iron skillet or other oven-proof pan.  Season the chicken with salt and pepper and add it to the skillet skin-side down.  Cook it on that side for 3-4 minutes to establish a crisp, brown skin.    Turn it over and cook for another minute or two.  Arrange the tomatoes and shallots around the chicken and season them with salt and pepper, adding a drizzle of olive oil if needed.  Transfer to the oven and cook for 16-20 minutes; until the juices from the chicken run clear.

Remove the pan and let the chicken rest.

In a small pot, melt the butter.  Add in the garlic and herbs, letting them wilt.  Slice the chicken and serve it alongside the tomatoes and shallot.  Top with the herb butter.