Chicken and Mashed Potatoes with Herb-Roasted Tomat

Name: Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 large plum tomatoes, halved lengthwise; 1/4 cup olive oil; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 1/2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons chopped fresh thyme; 4 tablespoons olive oil; 2 cups chopped onion; 1 1/2 cups chopped fresh fennel bulb; 3 1/2 cups low-salt chicken broth; 1 cup (packed) finely chopped fresh spinach; 1 cup chopped Kalamata olives (about 4 1/2 ounces); 6 boneless chicken breast halves with skin; Garlic Mashed Potatoes with Chives

Servings: persons

9 large plum tomatoes, halved lengthwise
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
4 tablespoons olive oil
2 cups chopped onion
1 1/2 cups chopped fresh fennel bulb
3 1/2 cups low-salt chicken broth
1 cup (packed) finely chopped fresh spinach
1 cup chopped Kalamata olives (about 4 1/2 ounces)
6 boneless chicken breast halves with skin
Garlic Mashed Potatoes with Chives

1
Preheat oven to 350F.
2
Place tomatoes, cut side up, on rimmed baking sheet.
3
Brush tomatoes with oil.
4
Mix parsley, basil, rosemary, and thyme in bowl.
5
Sprinkle half of herb mixture over tomatoes.
6
Season to taste with salt and pepper.
7
Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes.
8
Sprinkle with remaining herbs.
9
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
10
Add onions and fennel and saute until onions are translucent, about 6 minutes.
11
Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes.
12
Add spinach and olives to broth and cook 1 minute.
13
Strain through fine sieve; discard solids.
14
Season broth to taste with salt and pepper.
15
Cover to keep warm.
16
Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper.
17
Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side.
18
Reduce heat to medium and saute until chicken is cooked through, about 4 minutes longer.
19
Spoon mashed potatoes onto center of each of 6 plates, dividing equally.
20
Top with tomatoes, then chicken.
21
Spoon broth around potatoes on each plate.

956

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 large plum tomatoes, halved lengthwise, 1/4 cup olive oil, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, and more.

Yes, Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions