What is the preparation time for Tomato & Herb Baked Chicken?

The preparation time for Tomato & Herb Baked Chicken with roasted potato is between 20 and 35 minutes.

What is the total time required to make Tomato & Herb Baked Chicken with roasted potato?

The total time required to make Tomato & Herb Baked Chicken with roasted potato is between 45 and 60 minutes.

What are the main ingredients in Tomato & Herb Baked Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Tomato & Herb Baked Chicken?

Calories: 1055, Carbs: 63 grams, Fat: grams, Protein: 70 grams, Sugar: 19.1 grams, Salt: 1540 grams

How do I prepare Tomato & Herb Baked Chicken?

TOMATO CHICKEN: In a bowl, combine the tomato passata, the tomato paste, a sweetener of choice (to taste), 100ml of water, and seasoning. When the chicken has been roasting for 10 minutes, remove the chicken tray from the oven and coat in the tomato mixture. Return to the oven to roast for the remaining time. On completion, the potatoes should be crispy and the chicken should be cooked through. START THE SPINACH: When the roast has 10-15 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the shredded spinach and fry for 3-4 minutes until wilted, shifting occasionally. Remove from the pan, season, and set aside. CREAMY DREAMINESS: Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the sautéed spinach and the cream. Simmer for 3-5 minutes until the cream is starting to thicken. Season to taste. TOMATO CHICKEN TIME!: Plate up the golden potato chunks. Side with the tomato chicken and the creamy spinach. Sprinkle over the chopped parsley. Well done, Chef! HERB ROAST: Preheat the oven to 200°C. Pat the chicken dry with paper towel and place in a deep roasting tray with the onion wedges. Coat in oil, the spice & herb mix, and seasoning. Place the potato pieces on a separate roasting tray. Coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes, shifting halfway.

What should be prepared from my kitchen to make Tomato & Herb Baked Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Tomato & Herb Baked Chicken

Chicken is coated in oregano before being baked under a blanket of rich tomato sauce until crisp and succulent. It is accompanied by golden roasted potato chunks and garlicky creamy spinach. Sprinklings of fragrant parsley elevate and finish off this already delicious dinner!

Tomato & Herb Baked Chicken

with roasted potato

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-Range Chicken Leg Quarter
Free-range Chicken Leg Quarters
Fresh Cream
Fresh Parsley
Garlic Clove
Garlic Cloves
Onion
Onions
Potato
Spice & Herb Mix
Spinach
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

HERB ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place in a deep roasting tray with the onion wedges. Coat in oil, the spice & herb mix, and seasoning. Place the potato pieces on a separate roasting tray. Coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes, shifting halfway.
TOMATO CHICKEN
In a bowl, combine the tomato passata, the tomato paste, a sweetener of choice (to taste), 50ml of water, and seasoning. When the chicken has been roasting for 10 minutes, remove the chicken tray from the oven and coat in the tomato mixture. Return to the oven to roast for the remaining time. On completion, the potatoes should be crispy and the chicken should be cooked through.
START THE SPINACH
When the roast has 10-15 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the shredded spinach and fry for 2-3 minutes until wilted, shifting occasionally. Remove from the pan, season, and set aside.
CREAMY DREAMINESS
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the sautéed spinach and the cream. Simmer for 3-5 minutes until the cream is starting to thicken. Season to taste.
TOMATO CHICKEN TIME!
Plate up the golden potato chunks. Side with the tomato chicken and the creamy spinach. Sprinkle over the chopped parsley. Well done, Chef!

Free-range Chicken Leg Quarter - 1
Onion - 1
Spice & Herb Mix - 15ml
Potato - 200g
Tomato Passata - 100ml
Tomato Paste - 7,5ml
Spinach - 100g
Garlic Clove - 1
Fresh Cream - 65ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

HERB ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place in a deep roasting tray with the onion wedges. Coat in oil, the spice & herb mix, and seasoning. Place the potato pieces on a separate roasting tray. Coat in oil and seasoning. Pop both trays in the hot oven and roast for 30-35 minutes, shifting halfway.
TOMATO CHICKEN
In a bowl, combine the tomato passata, the tomato paste, a sweetener of choice (to taste), 100ml of water, and seasoning. When the chicken has been roasting for 10 minutes, remove the chicken tray from the oven and coat in the tomato mixture. Return to the oven to roast for the remaining time. On completion, the potatoes should be crispy and the chicken should be cooked through.
START THE SPINACH
When the roast has 10-15 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the shredded spinach and fry for 3-4 minutes until wilted, shifting occasionally. Remove from the pan, season, and set aside.
CREAMY DREAMINESS
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the sautéed spinach and the cream. Simmer for 3-5 minutes until the cream is starting to thicken. Season to taste.
TOMATO CHICKEN TIME!
Plate up the golden potato chunks. Side with the tomato chicken and the creamy spinach. Sprinkle over the chopped parsley. Well done, Chef!

Free-range Chicken Leg Quarters - 2
Onion - 1
Spice & Herb Mix - 30ml
Potato - 400g
Tomato Passata - 200ml
Tomato Paste - 15ml
Spinach - 200g
Garlic Clove - 1
Fresh Cream - 125ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

HERB ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place in a deep roasting tray with the onion wedges. Coat in oil, the spice & herb mix, and seasoning. Place the potato pieces on a separate roasting tray. Coat in oil and seasoning. Pop both trays in the hot oven and roast for 35-40 minutes, shifting halfway.
TOMATO CHICKEN
In a bowl, combine the tomato passata, the tomato paste, a sweetener of choice (to taste), 150ml of water, and seasoning. When the chicken has been roasting for 10 minutes, remove the chicken tray from the oven and coat in the tomato mixture. Return to the oven to roast for the remaining time. On completion, the potatoes should be crispy and the chicken should be cooked through.
START THE SPINACH
When the roast has 10-15 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the shredded spinach and fry for 4-5 minutes until wilted, shifting occasionally. Remove from the pan, season, and set aside.
CREAMY DREAMINESS
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the sautéed spinach and the cream. Simmer for 6-8 minutes until the cream is starting to thicken. Season to taste.
TOMATO CHICKEN TIME!
Plate up the golden potato chunks. Side with the tomato chicken and the creamy spinach. Sprinkle over the chopped parsley. Well done, Chef!

Free-range Chicken Leg Quarters - 3
Onions - 2
Spice & Herb Mix - 45ml
Potato - 600g
Tomato Passata - 300ml
Tomato Paste - 22,5ml
Spinach - 300g
Garlic Cloves - 2
Fresh Cream - 170ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

HERB ROAST
Preheat the oven to 200°C. Pat the chicken dry with paper towel and place in a deep roasting tray with the onion wedges. Coat in oil, the spice & herb mix, and seasoning. Place the potato pieces on a separate roasting tray. Coat in oil and seasoning. Pop both trays in the hot oven and roast for 35-40 minutes, shifting halfway.
TOMATO CHICKEN
In a bowl, combine the tomato passata, the tomato paste, a sweetener of choice (to taste), 200ml of water, and seasoning. When the chicken has been roasting for 10 minutes, remove the chicken tray from the oven and coat in the tomato mixture. Return to the oven to roast for the remaining time. On completion, the potatoes should be crispy and the chicken should be cooked through.
START THE SPINACH
When the roast has 10-15 minutes remaining, place a pan over a medium heat with a drizzle of oil. When hot, add the shredded spinach and fry for 4-5 minutes until wilted, shifting occasionally. Remove from the pan, season, and set aside.
CREAMY DREAMINESS
Return the pan, wiped down if necessary, to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and fry for 30-60 seconds until fragrant, shifting constantly. Add the sautéed spinach and the cream. Simmer for 6-8 minutes until the cream is starting to thicken. Season to taste.
TOMATO CHICKEN TIME!
Plate up the golden potato chunks. Side with the tomato chicken and the creamy spinach. Sprinkle over the chopped parsley. Well done, Chef!