Tomato Butter Chicken with Roasted Tomatoes

Ingredients

• 2 tsp olive oil
• 4 boneless chicken breasts, skinless or skin-on, patted dry
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, skin on
• 113 g tomato butter, recipe follows
• 4 small bunches of cherry tomatoes on the vine (see Cook's Note)
• 1/2 lemon
• 1 tbsp chopped parsley
• 1 tsp chopped oregano
• Crusty bread, for serving
• Tomato Butter:
• 2-4 large tomatoes, seeded and diced
• 227 g butter, room temperature
• 1 tbsp chopped parsley
• 1 tsp chopped oregano
• Kosher salt and freshly ground black pepper

Instructions

1. 1

   Heat your oven to 205 degrees C.Heat a large cast-iron or oven-safe skillet over medium-high heat. Add the olive oil to heat and sprinkle the chicken with salt and pepper. Add the chicken to the pan skin-side down as well as the whole garlic cloves and sear until the chicken is golden brown, about 5 minutes.Turn off the heat, flip the chicken over and dollop about 2 tablespoons of the tomato butter onto each chicken breast. Nestle in the tomatoes on the vine, sprinkle with salt and pepper and transfer the pan to the oven. Cook until the chicken is fully cooked through to 75 degrees C, 12 to 15 minutes.Set aside the chicken to rest for 5 minutes, then squeeze over the juice of the lemon and scatter the parsley and oregano on top. Serve with crusty bread.Tomato Butter:For the tomato butter: Set your broiler to high, add the diced tomatoes to a rimmed baking sheet and broil until lightly charred, 10 minutes. Set aside and allow the tomatoes to cool to room temperature.When cool, transfer the tomatoes and any juices to the bowl of a food processor. Cut the butter into cubes and add to the food processor along with the parsley and oregano and season with salt and pepper. Blitz until smooth and well combined, about 20 seconds. Set aside 1/2 cup of the tomato butter for the chicken. Transfer the remaining butter to a container or shape into a log and wrap in plastic wrap and store in the fridge for up to 1 week or in the freezer for up to 3 months.Cook’s NoteIf you do not have cherry tomatoes to nestle in with the chicken, any roughly chopped and seeded tomatoes will work in their place.