Chicken roasted in cherry tomatoes

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Prep time:

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Serves: 0

By Squiffeymama



  • 1 pinch sugar

  • 4 chicken breast

  • 1 balsamic vinegar

  • 1 splash balsamic vinegar

  • 3 bay leaves

  • 400g cherry tomatoes

  • 4 fresh rosemary sprigs


  1. Place all of the cherry tomatoes in a big, deep baking tray, sprinkle on a big pinch of sugar, smaller pinch of salt and a grind of pepper.
  2. Pour on 2 tbsp of olive oil and 3 tbsp of balsamic vinegar then shake about to coat the tomatoes.
  3. Add 3 or 4 sprigs of rosemary and the bay leaves then place the chicken breasts on top.
  4. Cover with tin foil and place in a preheated oven at 200C for 20 minutes.
  5. Take out, turn over the chicken breasts and return to the oven without the foil for another 25 minutes.
  6. Serve the chicken and tomatoes with roast vegetables, jacket potatoes or rice.

Handy Hint

You can add chipolata Cumberland sausages to the chicken and tomatoes if you wish. If you have any left over it's really good if you reduce the tomatoes and juice down in a saucepan then add the remaining chicken breast chopped into chunks to reheat then serve with pasta.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Chicken

  • Low fat

  • Make Ahead

  • Can Freeze

  • tomato

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  • Squiffeymama 10/03/11 04:12

    So easy to prep then just shove in the oven, healthy and tasty. Looks and tastes quite 'restaurant-y'! Handy to use leftovers to make another meal the following day.