Provencal Oven-roasted Chicken with Cherry Tomatoes and Bell Pepper

Easy, fresh, and better than take-out. Provencal Oven-roasted Chicken with Cherry Tomatoes and Bell Pepper is a flavorful weeknight dinner that will quickly become a family favorite.
Prep Time5 mins
Cook Time30 mins
Total Time55 mins
Course: Dinner
Servings: 2
Calories: 394kcal


  • 10-12 oz skinless boneless chicken breast
  • 2-2.5 cup potato wedges
  • 1.5 cup bell pepper (capsicum, any color) chopped
  • 1 cup cherry tomato halved
  • 1/2 cup onion sliced
  • 1 tsp dried rosemary
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1.5 tsp paprika powder
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin seeds
  • sea salt to taste
  • black pepper to taste


  • Add potatoes to a pan or pot with lightly salted water. Bring to a boil, simmer for a few minutes, drain and allow to steam in a colander for a few minutes more.
  • Preheat oven to 400°F or 200°C.
  • Meanwhile, cut all other veggies.
  • Put chicken, pre-cooked potatoes and other veggies on a baking sheet in a single layer.
  • Season with herbs and drizzle with olive oil. Toss well until the veggies, potatoes and chicken are well coated.
  • Spread the veggies in one single layer and place coated chicken on top. Cook in the middle of the oven for 25 to 35 minutes.


Calories: 394kcal | Carbohydrates: 48g | Protein: 45g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 311mg | Potassium: 1700mg | Fiber: 7g | Sugar: 8g

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