Roasted Chicken Breasts With Jalapeno And Tomatoes Recipes

Steps:

• Preaheat oven 450.
• Arrange chicken skin side up in roasting pan and season with salt and pepper.
• In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
• Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.

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.

Steps:

• Preheat the oven to 450°F
• Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
• Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
• Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
• Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
• When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.

Steps:

• Preheat oven to 450°F.
• In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.
• To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.
• Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.