Roast Chicken with Seasoned Tomato
Elevate your dinner table with this tantalizing Roast Chicken with Seasoned Tomato recipe, a perfect harmony of hearty comfort food and vibrant, fresh flavors. This dish features a golden, herb-marinated chicken, roasted to crispy perfection, with aromatic hints of garlic, thyme, and paprika. As the centerpiece rests, it's complemented by a bright and zesty topping of juicy cherry tomatoes tossed with fresh basil, balsamic vinegar, and a touch of honey for a sweet finish. The simple yet sophisticated preparation—stuffing the chicken with lemon for moisture and roasting to perfection—ensures tender, flavorful meat every time. Ideal for a family dinner or a cozy gathering, this one-pan masterpiece is not only easy to prepare but also visually stunning when served. Perfectly balanced between savory and sweet, this roast chicken recipe promises to be the star of any meal.
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Recipe Information
Ingredients
- 1 Whole chicken
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 Lemon, halved
- 2 teaspoons Dried thyme
- 2 teaspoons Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cherry tomatoes, halved
- 3 tablespoons Fresh basil, finely chopped
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Ensure the cavity is empty.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, dried thyme, paprika, salt, and black pepper to make a marinade.
Rub the marinade all over the chicken, making sure to cover the skin and under the skin for maximum flavor.
Stuff the chicken cavity with the halved lemon for extra aroma and moisture during roasting.
Place the chicken on a roasting pan, breast side up, and roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the meat.
While the chicken is roasting, prepare the seasoned tomatoes. In a medium mixing bowl, combine the halved cherry tomatoes, remaining 1 tablespoon of olive oil, fresh basil, balsamic vinegar, and honey. Toss well to evenly coat.
Once the chicken is done roasting, allow it to rest for 10 minutes before carving.
Serve the roasted chicken with the seasoned tomato mixture spooned over the top or on the side.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 17.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
