Quick Lemon Chicken with Garlic and Tomatoes

Today has been a lazy day. Mark and I saw an early movie for $7 (can you remember when a regular movie only cost $7 – or less? I miss those days), and after stopping for some lunch, we came right home and put our pajamas back on. Ah, pajamas at 3 in the afternoon. Can you think of anything more luxurious?

It’s days like this where I just want something easy for dinner. Something I already have all the ingredients for and can whip up and throw in the oven, and something that will make my home smell like I’ve been cooking all day. Some days, it’s fun to test yourself with preparing a complicated meal, and the stress of wondering whether it will turn out well is welcomed (For those days, we always have a frozen pizza on standby, just in case). But, like today – a Sunday - I’d like to just stay in my pajamas and spend more time relaxing than in the kitchen, thank you very much.

Well, here’s some good news: You, too, can do both and still have a delicious, hearty dinner that will make your home smell so good you’ll count the seconds ’til the timer dings.

This roasted chicken recipe is one of the simplest in my stash, and not only can it be prepared in under fifteen minutes (yes, really), but it is so, so good and makes for even better leftovers. The chicken is incredibly tender and flavorful, and the grape tomatoes make a fresh and juicy accompaniment that also saves you the trouble of preparing a vegetable side dish! Tear off a few hunks of warm crusty bread, pour yourself a glass of wine, and dig in. With time to spare, this delicious dinner is served!

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Quick Lemon Chicken with Garlic and Tomatoes

Yield: 2-4 servings

Ingredients:

1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
8 sprigs fresh thyme
2 tablespoons olive oil
2 bone-in chicken breasts, or various chicken parts
coarse salt and black pepper
1/2 cup dry white wine
1 small loaf crusty bread, warmed (optional)

Directions:

Heat oven to 425° F. Zest lemon and set aside.

In a large roasting pan covered with aluminum foil, toss the tomatoes, garlic, thyme, and lemon zest with 1 tablespoon of the oil.

Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with salt and pepper. Roast until the chicken is cooked through, 35 to 40 minutes.

Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir. Serve the chicken and vegetables with the pan juices and bread (if using).

Enjoy!

      

9 Responses to “Quick Lemon Chicken with Garlic and Tomatoes”

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    1
    baby cribs — May 17, 2010 @ 7:53 am

    The tomatoes looked so lovely! I like the colors and the way you prepared them!

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    2
    Stella — May 17, 2010 @ 1:18 pm

    Yum, this chicken sounds so good. I love the look of those truly red tomatoes-that’s hard to find these days around here!

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    3
    Georgia — May 17, 2010 @ 2:39 pm

    Thank you both for your kind comments! The tomatoes really do plump up and become even more colorful after roasting in the pan juices. I hope you try this dish!

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    4
    Kristen @ Change of Pace — May 17, 2010 @ 7:15 pm

    Sounds like an amazing summer dinner. You could serve it with grilled sweet corn on the cob… YUM :)

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    5
    Georgia — May 17, 2010 @ 7:18 pm

    Thank you, Kristen! Serving it with corn on the cob is a great idea – I’ll have to do that next time!

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    6
    Er Abhishek Haridasan — January 10, 2011 @ 9:24 pm

    This recipe’s a Sunday Special indeed…!!!

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    7
    l i t a — March 1, 2011 @ 10:10 pm

    I just made this minus the Rosemary and wine (didn’t have it on hand) and it still turned out delicious. The chicken was super tender and juicy. My bf loved it too. Yummy!! Thank you for such an easy recipe. Next time I will have to try it with the Rosemary and wine.

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    8
    tjaynes — July 23, 2012 @ 2:16 am

    I love this recipe! Really cheap dinner, add risotto as a side and poor girl eats well!

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    9
    Lindsay — August 10, 2012 @ 3:46 am

    I’d like to say that I make this recipe at least once a month, if not more. I adore this recipe, and it is one of my favorite things to make! Thank you so much, Georgia! :)

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