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Chicken-In-Parchment-Paper-With-Cherry-Tomatoes
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5 from 1 vote

Chicken In Parchment Paper

Succulent chicken in parchment paper with cherry tomatoes, onions, and olives.
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Chicken, Oven baked
Servings: 5
Calories: 834kcal

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.

Nutrition

Serving: 1serving | Calories: 834kcal | Carbohydrates: 11g | Protein: 57g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 441mg | Potassium: 833mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1028IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 4mg