Honey-Rosemary Chicken with Cherry Tomatoes
Need a gluten free, dairy free, and primal main course? Honey-Rosemary Chicken with Cherry Tomatoes could be a tremendous recipe to try. One serving contains 255 calories, 26g of protein, and 10g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have chicken breast halves, cherry tomatoes, wine vinegar, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
In a 9-by-13-inch enameled cast-iron or glass baking dish, toss the garlic with 1 tablespoon of the oil.
Bake in the oven for 5 minutes, or until sizzling but not browned.
Place the chicken on a sheet of wax paper, skin side down. Season with salt and pepper and spread with half of the honey.
Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and spread with the remaining honey.
Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chiles.
Drizzle the remaining 1 tablespoon olive oil on top and season with salt and pepper.
Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through.
Transfer the chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken.
Garnish each serving with a rosemary sprig.