Quick-Roasted Chicken

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Makes: 8  servings Prep 10 mins Bake 450°F 30 mins to 35 mins Broil 4 mins to 6 mins Start to Finish 45 mins

Ingredients

  • 3 1/2 pounds  skinless, bone-in chicken breasts (4 to 6 breasts), fat trimmed
  • 1 28 ounce can diced tomatoes, drained (juice reserved for Mediterranean Chicken Stew, see recipe center)
  • 1 medium onion, sliced
  • 3 tablespoons  olive oil
  • 1 1/2 teaspoons  kosher salt
  • 1/2 teaspoon  freshly ground pepper

Directions

1. Heat oven to 450 degrees F and place rack in center. Rinse chicken and pat dry. In a roasting pan, toss together chicken, tomatoes, onion and oil. Arrange chicken, bone side down, over tomatoes and onion; sprinkle with salt and pepper. Roast until chicken is almost cooked through, 30 to 35 minutes.

2. Heat broiler and place rack 6 inches from heat. Broil until chicken is browned and cooked through, 4 to 6 minutes.

3. For Mushroom Chicken Cream Pasta (see recipe center), use half of chicken only. For Mediterranean Chicken Stew (see recipe center), use remaining chicken with tomatoes, onion and tomato juice.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)210,
  • Fat, total(g)7,
  • chol.(mg)75,
  • sat. fat(g)1,
  • carb.(g)6,
  • fiber(g)2,
  • pro.(g)31,
  • sodium(mg)581,
  • Percent Daily Values are based on a 2,000 calorie diet
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