Juicy Roast Chicken with Sheet Pan Tomato Sauce bakes up fast in your oven and brings bright, fresh flavor to your dinner routine.
Roasted Chicken with Sheet Pan Tomato Sauce
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We open a lot of jars. Cans. Boxes and bottles.
We think that’s easier–and it is sometimes–but there are days when I stare down into that can of wobbling gelatinous cream of chicken soup and wonder “what in the world is in this?”
I bet you’ve done it too.
And while none of us really have the time to make everything from scratch, if you can do a little better from time to time, do it. Because if I never learn anything else, it’s that the food you make yourself always tastes better than something a factory mass produced. That’s how we think about things on our farm.
And this simple Roast Chicken with Sheet Pan Tomato Sauce is a perfect way to get the hang of it.
Roasting is fast and easy
- you hardly need any cooking skills to pull it off
- the heat concentrates the flavor of your vegetables (even in winter, cherry tomatoes will work great here) and deepens their sweetness.
Then a quick blend of the main tomatoes, onions, garlic and herbs transforms basic vegetables into a rich, bold sauce that you made yourself.
Look at you.
Cook some pasta or spiralize some zucchini noodles to go with it and wham–a whole Roast Chicken with Sheet Pan Tomato Sauce meal that you made on your own. Using a Spiralizer to make veggie noodles is a fun way to change up your dinner routine.
And while we’re on the subject–this is a great place to start getting creative. Feel free to roast whatever vegetables your family likes for your own version of Roast Chicken with Sheet Pan Tomato Sauce.
Mushrooms, squash, zucchini, eggplant all work great in Roast Chicken with Sheet Pan Tomato Sauce. Just toss it on the pan and bake it up. If you’d prefer to keep some ingredients whole for serving, just blend the tomatoes, onions and garlic and toss the rest in afterward.
If you have picky eaters, just throw it all in the food processor and blend it up together. I’m all for deception when it’s healthy.
Fresh herbs are everything, but they may not be something you want to use. Dried will work just fine here, but add half as much as the recipe calls for. If you are using fresh, add them in the last 5 minutes of baking so they don’t burn. Hot ovens and fresh herbs don’t mix very well. You can also just toss them in the food processor when you blend–they’ll be great.
More sheet pan recipes to try:
Roast Chicken with Sheet Pan Tomato Sauce
- 5 large tomatoes stems and seeds removed and sliced in quarters (about a pound and a half)
- 1 small onion peeled and cut in to quarters
- 2 cloves fresh garlic peeled and left whole
- 2 large or 3 small boneless skinless chicken breasts
- 4 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup fresh chopped parsley
- 2 tablespoons fresh oregano
- 8 ounces angel hair pasta
- Preheat the oven to 425. Arrange the tomatoes and onions on a large sheet pan and lay the garlic on top of the onions so it doesn't burn.
- Add the chicken in the center of the pan and drizzle olive oil over the chicken and vegetables.
- Sprinkle on the salt and pepper and if you're using dried herbs, you can add them as well.
- Transfer to the oven and bake until the vegetables soften and the chicken is cooked through--about 25 to 30 minutes. If you are using fresh herbs, you can add them during the last 5 minutes of your cook time.
- During the last 10 minutes of the cook time, cook your pasta according to the package directions; drain and set aside.
- When the pan comes out of the oven, use a spatula to transfer the vegetables and herbs to a large bowl (if using a hand blender) or food processor and blend to your favorite texture.
- Slice the chicken and spoon the sauce over the pasta. Serve warm.