This lovely dinner of roasted cherry tomatoes and chicken was created with the intention to have a meal that could be eaten at time of making it or saved and reheated for another time. Both have great success. The chicken remains tender and moist due to the olive oil and balsamic vinegar. If serving with the pasta, that too can be made ahead of time and stored separately in a zip-top bag, combining each after reheating. I have also served this with quinoa or rice, but pasta is the favorite topped with grated Parmesan cheese.
Place the sprigs of fresh thyme on top of the chicken. Scatter the sliced onions around and over the tomatoes and chicken. Sprinkle on the salt and a bit of black pepper.
Place the baking dish into the hot oven. Roast for 35-40 minutes until the tomatoes have slumped and the chicken is tender with an internal temperature of 165 degrees. Remove the thyme stems, with the fallen leaves remaining on the chicken. Serve hot with pasta and grated Parmesan cheese as desired.
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