Roasted Tomato and Arugula Salad with Oven Roasted Chicken.

So, we decided to eat more vegetables and light, fresh stuff for the next week or two. The last weeks were kind of filled with a lot of red meat, fat and almost no fresh vegetables. Well at least it wasn’t enough. Tonight I started with a roasted tomato and arugula salad with some slices of oven roasted chicken, marinated with olive oil, garlic and thyme.

Oven roasted tomatoes are always a nice thing, especially in the winter, when tomatoes aren’t that great in general. The roasting really brings out the natural flavour and sweetness of the tomatoes, even if they just tasted like water before.

Ingredients
arugula
cocktail tomatoes
1 chicken breast
7 tbsp. of olive oil
2 tbsp. balsamic vinegar
2 sprigs of thyme
some basil leaves
parmigiano reggiano
salt & pepper

Preheat oven to 250 degees. Cut the tomatoes in halves, put on a baking tray lined with parchment paper and drizzle with two tablespoons olive oil and half a tablespoon balsamic vinegar and season with salt and pepper to taste. Put in the oven and roast for about two hours.

Meanwhile finely mince the thyme and mix with two tablespoons olive oil, salt and pepper. Brush chicken with marinade and set aside until tomatoes are done.

Remove tomatoes from oven and set aside to cool down. Put chicken on lined baking tray, increase heat to 400 degrees and put roast chicken for about 20 to 30 minutes. Meanwhile mix one and a half tablespoons of balsamic vinegar and remaining three tablespoons olive oil and season with salt and pepper to taste.

Right before serving slice basil and mix with arugula and cooled down tomatoes. Slice roasted chicken when done, drizzle dressing over arugula and tomatoes and serve with some parmigiano reggiano.