Pollo Pomodoro & Rosemary Roasted Potatoes

This recipe works in combination with: Moroccan Chicken, Pork Cassoulet, Pork with Honey Roast Carrots. This recipe features in these meal plans: Winter Warmers.

Roast chicken breast and crispy potatoes with a rich tomato sauce.

Ingredients

  • 1 skinless chicken breast fillet
  • half a 227g tin of chopped tomatoes
  • 2 medium new potatoes (approx 70g each), quartered
  • 1/2 medium red onion (approx 185g each)
  • 1 x small garlic clove, finely chopped
  • 1 tsp tomato puree
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £2.72
  • Store cupboard: Typical
  • Calories per serving: 454
  • 5-a-day per serving: 1.3
  • Print Recipe
Pollo Pomodoro photo
Tasty?

349 cooks think so

Method

  1. Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until soft. Drain and transfer to an ovenproof dish. Drizzle with 2 tsp olive oil and sprinkle with the rosemary and half the garlic. Season with salt and pepper and roast in the oven for an initial 20 minutes.
  2. Cut the half onion into two quarters. Finely chop one quarter for the sauce and set aside. Cut the other quarter into four wedges, lengthways, leaving the root intact to hold the onion layers together.
  3. Heat 1 tbsp olive oil in a frying pan and cook the chicken over a high heat for 2-3 minutes on each side, or until browned.
  4. Once the potatoes have been in the oven for 20 minutes, add the chicken and onion wedges to the baking tray with the potatoes and roast for a further 15 minutes, or until the vegetables are tender and begin to char and the chicken is cooked.
  5. While the chicken, potatoes and red onion wedges are roasting, prepare the tomato sauce. Heat 1 tbsp olive oil in a pan and fry the chopped onion and remaining garlic for 3-4 minutes, or until the onion is soft. Add the tinned tomatoes, tomato purée and thyme. Season and simmer for 10 minutes, or until the sauce develops a thicker, smoother consistency. Season to taste with salt and pepper.
  6. To serve, pour the tomato sauce over the roasted chicken and potatoes.


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