Chicken with roasted tomato and green onion relish
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 391, total fat 27 G., saturated fats 4 G., proteins 23 G., carbohydrates 16 G., fiber 3 G., cholesterol 64 mg, sodium 598 mg, sugar 4 G.
Calories 391, total fat 27 G., saturated fats 4 G., proteins 23 G., carbohydrates 16 G., fiber 3 G., cholesterol 64 mg, sodium 598 mg, sugar 4 G.
To ensure the juiciest chicken breast, sear it until golden brown in a skillet, then finish cooking in the oven. Its delicate flavor makes a perfect foil for the vibrant relish of roasted tomatoes, garlic, and green onions. Simply chop the roasted vegetables, season with oil and wine vinegar, and serve with the chicken, topped with toasted bread to soak up all the delicious juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 medium ripe tomatoes
- 1 bunch green onions, roots trimmed
- 8 cloves garlic, unpeeled
- 1/4 tbsp. + 3 tbsp. l. olive oil
- 4 boneless, skinless chicken thigh halves (about 1 kg total)
- 1 tbsp red wine vinegar
- 1/4 tsp Worcestershire sauce
- Toasted crusty bread, for serving
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Cooking the dish according to the recipe:
- Position an oven rack approximately 6 inches from the broiler and preheat the oven to broil. Line a rimmed baking sheet with foil. Toss the tomatoes on the baking sheet with the green onions, garlic, and 1 tablespoon of olive oil to coat. Season with salt and pepper. Grill until charred, stirring once, 10-12 minutes. Transfer to a cutting board and let cool slightly.
- Preheat the oven to 350°F (175°C). Heat a large oven-safe skillet over medium heat and add 2 tablespoons of olive oil. Pat the chicken dry and season with salt and pepper. Place the breast halves, smooth side down, in the skillet and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 10-12 minutes.
- While the chicken is cooking, peel and core the tomatoes, squeeze the garlic cloves from their skins, and chop everything together with the green onions to create a chunky relish. Transfer the vegetables and any accumulated juices to a bowl and add the remaining 1/4 cup oil, vinegar, and Worcestershire sauce. Season with salt and pepper to taste. Serve the chicken with the relish and toasted bread.
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