You can never have enough chicken recipes. Chicken is so versatile and often a crowd pleaser. This one pan roast chicken, okay 2 pans, if you count the other one to boil pasta 😉 is easy, delicious and made up of ingredients you probably already have on hand.
Roast Chicken with Tomato Sauce
2 Tablespoons of olive oil
4 chicken thighs
Salt and pepper (unless chicken was brined, then leave this out)
1 small onion, finely chopped
2 cloves of garlic, minced
½ teaspoon oregano
1-24 ounce can of crushed tomatoes
1 Tablespoon balsamic vinegar
¾ cup of frozen peas
4 ounces of feta
In a heavy bottomed large skillet, heat olive oil over medium high heat. If you did not brine the chicken thighs, salt and pepper them. Remove chicken and add onions, garlic and oregano to the skillet and cook for a couple of minutes. Add the can of tomatoes and the vinegar. Stir. Place the chicken back into the skillet and place into the oven for 12 minutes, covered. Uncover and cook for another 25 minutes. Add peas and cook for another 10-12 minutes. Serve over your favorite pasta or zoodles and crumble feta on top.
This fed our family of 5 for dinner plus enough was left over for 3 lunches with the pasta. You can easily double this recipe to feed more or freeze for a quick meal another time.
TIP: If you are going to brine the chicken, here is my brine recipe, but you probably only need to make 1/4 of it since this recipe is for a turkey 🙂
During the holidays you need easy, one pot meals that are good enough to feed guests. Try this or one of these easy recipes:
Stay tuned for the first holiday cookie recipe tomorrow!