This is an easy and delicious one-pan dish which takes advantage of the numerous late summer tomatoes still languishing on the shelves. Don’t be put off by the long cooking time: it’s a trade off for quick preparation, minimal washing-up, and the resulting dish of tender and flavoursome chicken and tomatoes. It keeps well for a few days in the fridge and reheats well in the microwave or on the hob, so you can get several meals out of it: serve it bolstered up with some bread or potatoes, or perhaps toss the chicken with some pasta or salad.

Feel free to omit, add, or increase things as you please. Just keep in mind that you should ensure the pan you use holds everything snugly, and to adjust the cooking times as necessary – a bit more or less depending on how much you’re cooking.

Slow Roasted Chicken and Tomatoes

Serving Size: 4-6

Adapted from Jamie’s Dinners by Jamie Oliver


  • . 300g – 600g tomatoes of any size
  • . 4 – 6 pieces of chicken, on the bone – can use wings, legs, or thighs
  • . Salt and pepper to season
  • . 2 – 3 tablespoons oil or butter that’s been cut into little dice
  • . 1 whole head of garlic
  • . ½ teaspoon dried herbs of your choice, such as oregano or thyme, or any herb mix you like. Alternatively, use about a tablespoon of fresh, chopped herbs of your liking.
  • . 1 fresh chilli, as hot as you like


  1. Preheat the oven to 180°C.
  2. Tumble all the tomatoes into the roasting pan, leaving small cherry tomatoes whole, and quartering any larger tomatoes before tossing them in.
  3. Separate the garlic cloves and add these, unpeeled, to the pan.
  4. Split the chilli in half lengthways and tuck them in amongst the tomatoes and garlic.
  5. Drizzle everything with about half the oil, or dot with half of the bits of butter. Season lightly with salt and pepper and sprinkle over some of the herbs.
  6. Nestle the chicken pieces on top of the tomatoes, garlic, and chilli – they should all fit snugly together. Drizzle or dot over the remaining oil or butter and season with the salt, pepper, and herbs.
  7. Place in the oven and slowly cook for 1 hour and 30 to 45 minutes. Check halfway through to see if everything’s cooking evenly; if not, rotate the pan and very gently move the chicken pieces around. The dish is ready when the chicken is golden brown and sticky and falls easily away from the bone. The tomatoes will be slightly shrivelled, soft, and have given up their juices. You will be well rewarded for your patience.

 Image courtesy of Pear Nuallak


About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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