Tomato Basil Roasted Chicken
Transform your weeknight dinner into a gourmet experience with this irresistible Tomato Basil Roasted Chicken. Featuring succulent chicken bathed in a zesty marinade of olive oil, garlic, lemon, balsamic vinegar, and spices, this dish is a perfect balance of bright and savory flavors. The chicken is roasted alongside sweet, juicy cherry tomatoes and aromatic fresh basil, creating a vibrant medley of flavors that delights the palate. Enhanced by a touch of chicken broth for moisture and pan juices spooned over for richness, this dish is as visually stunning as it is delicious. Whether you’re hosting guests or treating your family, this easy-to-follow recipe promises tender, golden-brown chicken with a burst of Mediterranean-inspired goodness in every bite. Perfect for serving with crusty bread or a side of roasted vegetables, this one-pan masterpiece will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 unit Chicken (whole or spatchcocked)
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 cup Fresh basil leaves
- 4 units Garlic cloves (minced)
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 unit Lemon (zested and juiced)
- 0.5 cup Chicken broth (or water)
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it on a baking sheet or in a roasting pan.
In a small bowl, combine olive oil, minced garlic, lemon zest, lemon juice, balsamic vinegar, salt, pepper, and paprika. Mix well to form a marinade.
Rub the marinade all over the chicken, ensuring it's evenly coated. For added flavor, gently loosen the skin from the breast and rub some marinade directly onto the meat.
Arrange the cherry tomatoes around the chicken in the pan.
Scatter fresh basil leaves over the tomatoes and around the chicken.
Pour the chicken broth (or water) into the bottom of the pan to keep the chicken moist as it roasts.
Place the pan in the preheated oven and roast for 45–60 minutes or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown.
During roasting, baste the chicken with the pan juices every 20 minutes to intensify the flavors.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken with the roasted tomatoes and basil, spooning the flavorful pan juices over the top for extra richness.
Nutrition Facts
Calories |
5279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.4 g | 399% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.1 g | ||
| Protein | 551.8 g | 1104% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 417 mg | 32% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5455 mg | 116% | |
*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.
