This recipe for baked chicken with tomatoes is very simple but delicious, perfect for a home-cooked meal that my kids loved when they were little - perfect for sharing with the family! Bel.
Ingredients:
- 1 chicken whole (approximately 1.5 kg)
- 4 large tomatoes
- 4 cloves of garlic
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 3 tablespoons vinegar (you can use wine vinegar or apple cider vinegar)
- 1 tablespoon mustard (can be Dijon mustard or your choice)
- 2 tablespoons olive oil
- Salt to taste
- 1 cup chicken broth (optional)
- 1 large onion, sliced (optional)
- 1 red pepper, cut into strips (optional)
- 2 bay leaves (optional)
Elaboration:
Prepare the chicken:
- Clean the chickenRemove any excess fat and offal. You can leave the skin on to make the chicken juicier when baked.
- Season the chicken inside and out with salt to taste.
Prepare the seasoning mix:
- In a mortar, crush the garlic cloves together with the oregano, black pepper and a pinch of salt. Add the vinegar and mix well to form a paste.
- Spread this mixture all over the chicken, making sure to cover the skin well and also rubbing a little on the inside.
Marina the chicken:
- Let the chicken rest with the seasonings for at least 30 minutes to better absorb the flavours. If you have time, ideally marinate in the refrigerator for 2 hours or even overnight.
Prepare the vegetables:
- Preheat the oven to 180°C (350°F).
- Cut the tomatoes in halves and make small cuts in the skin so that it comes off easily during cooking.
- If using onions and peppers, place them in the bottom of a baking dish to form a bed for the chicken. This will help the juices from the chicken to mix with the vegetables, creating a delicious sauce.
Baking:
- Place the marinated chicken on the bed of vegetables (if using) or directly on the baking tray.
- Spread the chicken with the tablespoon of mustard, spreading it well over the entire surface.
- Place the whole or chopped tomatoes around the chicken. If you have opted to use bay leaves, add them now.
- Drizzle with the olive oil and, if desired, add the cup of chicken stock to prevent the chicken from drying out and for more sauce.
Cooking:
- Bake the chicken in the preheated oven at 180°C for approximately 60-75 minutes, or until the skin is golden brown and crispy and the chicken juices run clear when pierced with a knife.
- Halfway through cooking, check the chicken. If you see that it is browning too quickly, you can cover it with aluminium foil to prevent it from burning.
1. Serve:
- Once cooked, remove the chicken from the oven and allow it to rest for 10 minutes before carving. This will allow the juices to redistribute and the chicken will be juicier.
- Serve the chicken with the roasted tomatoes and the cooking juices, along with the roasted vegetables if you have added them.
- You can accompany this dish with white rice, mashed potatoes or a fresh salad.
Total processing time:
- 20 minutes of active preparation, plus 60-75 minutes of cooking.
Give this easy and delicious recipe a try; it's sure to become a favourite in your home, just like it was for my kids!
What did you think of this recipe?
¡Share it!:
