Delicious Slow Roast Tomato, Garlic & Basil Italian Style Chicken
I have called this an Italian Style Chicken bake due to the tomato, garlic and basil but there is a slight French feel to it too, with the roasted vegetables cooking down to a kind of ratatouille base. I guess we could call it a fusion chicken bake? Regardless of its origin and influences, it is pretty delicious so I hope you will give it a try.
My Italian style chicken bake requires a little more effort than most of my other chicken bake recipes. This is due to it requiring the vegetables to be partially roasted prior to adding the chicken and the tomatoes. This is to heighten the overall roasted flavours of the dish and will also allow some time for the chicken to soak in the marinade flavours prior to cooking, always a bonus in my eye.
I have used both chicken thighs and drumsticks for this recipe but you can easily just use thighs or even chicken breast if you are not so keen on thigh meat. The cooking time should not be affected but always worth checking the internal temperatures with a probe or cutting open a little bit prior to serving just to be sure it is fully cooked.
The base of the marinade paste for the Italian style chicken is made from my slow roast cherry tomatoes, recipe here, but you can use a jar of shop bought sun dried tomatoes in oil and add some oregano, basil and thyme when you are blitzing the marinade if you do not have the homemade ones in the fridge already. The key thing is the intensified flavour you get from the almost dehydrated tomatoes.
I made this for a friend who came over for tea and we were a little bit too keen to get stuck in as it came out of the oven that I forgot to take the finished dish picture and had to take a close up picture so you could see the level of roasting we are looking for. The marinade will darken a lot but don’t worry, it all adds to the overall flavour of the finished dish.
Hope you enjoy and drop me a message if you give this recipe a try.