Roast Chicken with Sheet Pan Tomato Sauce
Juicy chicken and bold flavors come together with a simple sheet pan tomato sauce. An easy family favorite!
Servings: 4
Calories: 449kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 449kcal | Carbohydrates: 53g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 955mg | Potassium: 813mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1970IU | Vitamin C: 34.2mg | Calcium: 89mg | Iron: 2.9mg