Pan-Seared Chicken with Roasted Tomatoes and Garlic
This dish evokes the sun-drenched Mediterranean, a symphony of simple yet profound flavors. Golden-crisp chicken skin gives way to incredibly juicy, tender meat, perfectly complemented by sweet, bursting roasted tomatoes and aromatic garlic cloves. The gentle sizzle in the pan and the fragrant steam rising from the oven fill your kitchen with an inviting warmth, promising a comforting yet elegant meal. It's a testament to how humble ingredients, treated with respect and simple techniques, can create a truly memorable and crave-worthy dining experience.
Ingredients
- •Chicken pieces, bone-in, skin-on
- •Tomatoes, chopped
- •Onions, sliced
- •Garlic cloves, whole, peeled
- •Olive oil
- •Salt
- •Black pepper
- •Dried oregano
Instructions
- 1
Preheat oven to 200 degrees Celsius. Pat chicken pieces dry with paper towels and season generously with salt, pepper, and dried oregano.
- 2
Heat 15 ml of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until deeply golden and crisp.
- 3
Flip chicken, then add chopped tomatoes, sliced onions, and whole garlic cloves to the skillet around the chicken. Season vegetables with a pinch of salt and pepper.
- 4
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until chicken is cooked through and tomatoes are tender and slightly caramelized.
- 5
Carefully remove skillet from oven. Let the chicken rest for 5 minutes before serving.
- 6
Serve the pan-seared chicken with the roasted tomatoes, garlic, and onions, drizzling any pan juices over the top for an exquisite, flavorful meal.
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