Easy Roast Chicken in Tomato Sauce Recipe

Directions

Roast chicken breasts in a large roasting pan with a metal rack, turning several times, until juices run clear, about 45 minutes.

Heat vinegar and Worcestershire sauce in large glass or metal bowl over low heat.

Remove breasts from oven, and place on rack in pan. Pour lemon juice and lemon zest over chest, and reduce heat to low. Sprinkle tomato mixture over chest, and add onions, salt, lemon zest and crushed red pepper flakes.

Roast uncovered for 10 to 15 minutes, until internal temperature of breast reaches 145 degrees F. While breast is roasting, wash chicken, and place in pan with lemon juice and lemon zest. Roast an estimated 15 minutes, turning once, for 10 minutes. Remove rib roast and place on racks.

Meanwhile, place tomatoes in medium pot and cook over medium heat, stirring, until tomatoes are slightly dried, about 5 minutes. Gradually add oil, stirring occasionally, until cooking is well-done. Reduce heat to medium low, and cook chicken, turning once, until chicken is no longer pink and juices run clear, about 5 minutes. Remove chicken from oven and discard skin. Return chicken to pan, and mix with tomatoes, olive oil, and vinegar. Cover, and let stand until thickened.

While chicken is standing, cook onion in a large skillet, adding enough water to cover. Saute onion in 2 tablespoons oil until translucent. Stir in enough lemon juice to cover chicken thoroughly. Mix chicken with tomato sauce and pepper jack cheese mixture and return to pan. Bring to a boil, and cook another 5 minutes, or until chicken is no longer pink inside and juices are clear.

Remove chicken from oven and let cool about 30 minutes. Remove ribs and skin, foil and encase ribs.

Return chicken to oven and cool 10 minutes. Place ribs on individual platters, and spoon lemon juice mixture over ribs. Cover, and cook from 200 degrees F to 240 degrees F, or until chicken is no longer pink inside. Remove ribs from heat and roll in lemon zest.