Tomato Roasted Chicken
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Tomato Roasted Chicken

Tomato Roasted Chicken

with Zesty Sweet Pepper Panzanella

This meal is bursting with tomato flavours sand sure to brighten up your dinner time, anytime! A half chicken is brushed with a tomato butter then roasted atop a tomato and pepper medley the same time that garlic croutons are crisping in the oven for a punchy little panzanella salad. Get ready to have your tastebuds rocket off their launchers!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

550 g

Spatchcock Chicken

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

227 g

Baby Heirloom Tomatoes

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

7 g


½ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Garlic, cloves

1 tsp

Chili Flakes

Not included in your delivery

½ tsp


1 tbsp


¼ tsp



Nutrition Values

Calories940 kcal
Fat46 g
Saturated Fat16 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber7 g
Protein49 g
Cholesterol155 mg
Sodium1780 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium300 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


8x8" Baking Dish
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Parchment Paper
Baking Sheet


  • Peel, halve, then cut onion into 1/4-inch slices.
  • Core, then cut pepper into 1-inch pieces.
  • Peel, then mince or grate garlic.
  • Add peppers, garlic, tomatoes, half the onions, half the vinegar and 1 tbsp oil (dbl for 4 ppl) to a 8x8 baking dish (for 4 ppl use a 9x13 dish).
  • Season with salt and pepper, then toss to coat.
  • Heat a large non-stick pan on medium-high heat.
  • Add 1 tbsp butter (dbl for 4 ppl) and swirl until melted, then transfer to a small bowl.
  • Add pesto to butter and stir to combine.
  • Carefully wipe pan dry.
  • Reheat the same pan from step 2 over medium (medium-high for 4 ppl). While pan is heating, pat chicken dry with paper towels. Then season all over with salt and pepper.
  • Once hot, add 1/2 tbsp oil (dbl for 4 ppl) then chicken, skin side down. (NOTE: does this need to be done in batches for 4 p?)
  • Cook until golden brown, 4-5 min per side.(NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Place chicken on top of veggies in baking dish, then brush evenly with the tomato butter.
  • Roast in the bottom of the oven until veggies are softened and chicken is cooked through,25-30 min (for 4 ppl, cook for 35-40 min)
  • While chicken roasts, cut ciabatta into 1-inch pieces.
  • Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Toast in top of the middle of oven, stirring halfway through until golden brown on all sides, 8-10 mins.
  • Add onions, remaining vinegar, 2 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves and onions begin to soften, 1-2 min.
  • Remove the pot from heat. Transfer onions, including liquid, to a medium bowl.
  • Set aside in the fridge to cool. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!)
  • Remove casserole dish from the oven and carefully transfer chicken onto cutting board.
  • Drain pickled onions from liquid.
  • Add croutons and onions to baking dish with veggies, then toss to combine.
  • Tear basil leaves by hand into veggies, stir in half the Parmesan cheese. Season with salt and pepper, then divide between plates.
  • Carve chicken and divide between plates. Sprinkle remaining Parmesan over top.
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