Oven Roasted Chicken with Fresh Herb Olive Oil
I served this chicken with roasted potatoes and green beans tossed with pesto, and it was truly a memorable meal! This chicken would also be delicious with rice or quinoa.
2 bone in chicken breasts, seasoned with salt and pepper. (Skin on or off is fine).
2 tbsp olive oil
8-12 grape or cherry tomatoes
1/4 cup olive oil
1 tbsp minced garlic
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage or thyme
Preheat Oven to 450° F
Sauté chicken skin down in 2 tbsp olive oil in a large, oven proof skillet about 4 minutes. Flip over and sauté 2 more minutes. Transfer to preheated oven.
Roast chicken 20 minutes. Add tomatoes and continue cooking until chicken registers 165° F in the thickest part of the breast.
Combine 1/4 cup of olive oil with garlic and fresh herbs on a small serving platter, season with salt and pepper.
Transfer the chicken and tomatoes to the platter and let rest for 10 minutes before serving, flipping the chicken every few minutes to coat with herbs and oil. Enjoy!