This is a great, quick-and-easy-to-prepare chicken dish with a nice little kick.

Ingredients

  • ½ teaspoon Black pepper, freshly ground
  • 4 teaspoons Garlic, cloves, finely minced
  • 2 lb Large chicken thighs, trimmed of excess fat
  • 2 lb Large split chicken breasts, trimmed of excess fat
  • 1 ½ teaspoons Dried oregano
  • 2 tablespoons Juice, lemon, fresh
  • ¾ teaspoons Kosher salt
  • 1 ½ teaspoons Crushed red pepper flakes
  • 1 ½ lb Cherry tomatoes, washed and halved
  • 1 tablespoon Lemon zest
  • 2 tablespoons Oil, olive, extra virgin

Directions

1. Preheat oven to 400℉. Grease an 11 x 14-inch roasting pan with 1/2-teaspoon of olive oil. Spread tomatoes in pan. Set aside.

2. In a large bowl, combine the remaining olive oil, garlic, red pepper flakes, lemon zest, lemon juice, oregano, salt, and pepper, and mix well.

3. Using a sharp, strong knife, cut split breasts in half. Coat all chicken pieces with seasoning.

4. Place chicken pieces, skin side up, on top of tomatoes.

5. Roast for 40 to 45 minutes, until chicken is cooked through, 160℉ on a thermometer.

6. To serve, divide chicken pieces and tomatoes among dinner plates.



Categories
Chicken