Baked chicken in parchment paper is the best way to cook one of the most succulent chicken meals ever. With lots of sweet cherry tomatoes (that get marinated first), onions, and olives, it's the perfect sweet and savory, Mediterranean flavor combination!
Chicken wrapped in parchment paper remains tender and juicy while baking. And that's because all moisture from the food stays within the parchment parcel. Moisture forms steam tenderizes the chicken, and infuses it with all the delicious flavors.
Table Of Contents
So it's very important to secure the parchment paper parcel with aluminum foil on the outside to hold it in place and ensure no steam can escape!
Chicken Parts To Use
To make this delicious chicken with cherry tomatoes it is better to use bone-in chicken parts. For example a whole chicken or half a chicken cut in parts, chicken quarters cut in half, or just chicken thighs.
You need about 1.5 kilograms (3.3 pounds) of chicken. So it can be either a whole small chicken or part of a larger chicken.
Cutting The Chicken
If using a whole small chicken, cut it into 8 pieces. A small chicken that weighs about 1,5 kilograms (3.3 pounds) is the best to use in this recipe as it will be super tender.
In case you're using a larger chicken 2 kg (4.4 pounds) and more, cut it into 10 pieces.
To cut a chicken in parts, first cut and separate the chicken in half (breasts and legs). Cut and separate the breasts and legs from each other. Then cut each breast and each leg in half to have 8 pieces. If you're using a larger chicken you may want to cut the wings separately as well (= 10 pieces).
Can I Use Chicken Breasts?
Sure! You will need to adjust the baking time as well though. Bake for 30 minutes and roast for 5 to 10 minutes.
How To Make
To make chicken in parchment paper first marinate the chicken and the cherry tomatoes separately.
Marinate the chicken using half the ingredients (olive oil, onions, olives, thyme, oregano, salt, and pepper). Cover and marinate for 1 hour at room temperature or in the fridge overnight.
Marinate the cherry tomatoes, cut them in half, toss them in a bowl, and mix with the remaining ingredients (vinegar, honey, garlic, salt). They will soften and release their juices, which we will pour into the chicken parcel to keep it moist and juicy.
Make the parchment parcel. Take 2 big pieces of aluminum foil and lay them one on top of the other crosslike. Then do the same with two pieces of parchment paper. Add the chicken parts in the center and then the cherry tomatoes and their juices. Close the parcel, first wrapping the parchment paper and then the aluminum foil. Make sure there are no gaps where steam can escape. If necessary use another piece of aluminum foil.
Bake for about 1 hour and 15 minutes and then open the parcel to reveal the chicken. Roast for about 15 minutes. Finally, rest for 10 minutes and serve!
Serve With
I like to serve this juicy chicken with cherry tomatoes with some orzo. The orzo you can cook plainly in boiling water the same way you cook any other pasta (instructions in the recipe below).
Other matching sides to serve with chicken and cherry tomatoes are steamed rice, Greek Fries With Feta, or Roasted Greek Potatoes With Feta.
Recipe
Chicken In Parchment Paper
Equipment
- aluminum foil
- parchment paper
Ingredients
For The Chicken With Cherry Tomatoes:
- 1.5 kilogram (3.3 pound) chicken cut in 8 pieces
- 450 grams (16 ounces) cherry tomatoes cut in half
- 100 grams (1 medium) red onion thinly sliced
- 2 garlic cloves minced
- 70 grams (2.4 ounce) green olives chopped or slices
- 1 tablespoon honey
- 2 tablespoons red wine or apple cider vinegar
- 10 small sprigs fresh thyme or 1 tablespoon dried
- 1 tablespoon dried oregano
- 5 tablespoons extra virgin olive oil + a little extra to drizzle on top
To Serve With:
- 200 grams (1 cup) orzo pasta
- salt
Instructions
- Add chicken, onions, olives, thyme, oregano, and olive oil to a bowl. Season with salt and pepper. Mix to combine and set aside to marinate for 1 hour. (You can marinate the chicken overnight if you like).
- Mix cherry tomatoes, vinegar, honey, salt, and garlic in a separate bowl. Then set aside to marinate for 30 minutes.
- Preheat oven to 220°C / 430°F.
- Lay 2 large pieces of aluminum foil (at least 70 cm / 27 inches long) crosswise, on a sheet pan. Then add two pieces of parchment paper on top again crosswise.
- Place the chicken in the center along with the contents of the bowl, including the oil.
- Toss the cherry tomatoes on top and drizzle the marinated tomato juices all over.
- Wrap the chicken with the parchment paper and then close with the aluminum foil on top to secure.
- Bake for 1 hour and 15 minutes.
- Unwrap the chicken on top creating a nest with the foil and parchment paper. Place back in the oven and roast for about 15 minutes.
- Rest for 10 minutes.
- Serve over cooked orzo or steamed rice. To cook orzo bring to a boil 2 liters of water, season with salt, and boil orzo over moderate heat for 10-12 minutes.
First class recipe I cooked it first for myself and now several times for my friends here in Crete