Petti di pollo al forno con pomodorini
Tray-baked Chicken with Tomatoes and Olives

About This Recipe

Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my tray-baked chicken with tomatoes and olives for you to enjoy.

Tray-bakes are the perfect way of cooking for a family. They’re quick and easy to prepare, and you can be inventive with flavours.

TwitterFacebook

4

Serves

9

Ingredients

Chicken

Main Ingredient

Meat Dishes, Poultry Dishes

Type

Ingredients

  • 4 chicken breasts, skin on
  • 250g cherry tomatoes on the vine, cut into small bunches
  • 6 garlic cloves, unpeeled
  • 4 fresh rosemary sprigs
  • 2–3 tablespoons olive oil
  • 8 slices pancetta
  • 100g pitted black olives
  • to taste salt and black pepper
  • to garnish fresh basil leaves

Weight Converter

Found in These Books

Feast your eyes on the finest tray-baked chicken with tomatoes and olives! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 180ºC/gas mark 4.

Place the chicken breasts in a roasting tray and add the bunches of cherry tomatoes. Bash the garlic cloves in their skin and place in the tray along with the rosemary. Drizzle everything with olive oil and season with salt and pepper.

Pop everything into the oven for 10 minutes, then drape the pancetta slices over the chicken and scatter in the olives. Bake for another 15 minutes, then set aside to rest for 5 minutes.

Put each chicken breast on a plate with some tomatoes, olives, garlic and juices. Sprinkle with the basil leaves and serve.

Once you’re done, simply sit back and enjoy your tray-baked chicken with tomatoes and olives and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Wrapped Salmon With Dijon Mustard & Mascarpone Sauce

View Recipe

Next Recipe

Amalfi-Style Fish Soup

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Capesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes

I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...

4

Serves

9

Ingredients

Seafood

Main Ingredient
View Recipe

Tonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers

If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe

Classica MargheritaClassic Margherita

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...

2

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Ravioli con salmone e ricottaRavioli filled with Smoked Salmon & Ricotta

When I was a child, eating smoked salmon was always a massive treat because it was so expensive. It's cheaper now, but still fantastic. Just take care when seasoning the dish because the salmon is already salty.

6

Serves

9

Ingredients

Salmon

Main Ingredient
View Recipe