Friday Feast - Paleo Orange-Rosemary Chicken & Roasted Grape Tomatoes

Paleo Orange-Rosemary Chicken

Its Friday so here is another quick Paleo meal that was super easy to knock out.  The prep was fast the longest step in the process is the baking, which was really only about 30 minutes.  You can try some experiments with the tomatoes that I thought of after dinner, of adding fresh basil to them or possibly using them with some mozzarella.  Let me know if you tried them and how they worked out.  Also, you may want to think about cutting the tomatoes in half, I had one explode on me when I stuck my fork into it.   PS word of caution don’t zest to deep into the orange like I did it is more of a bitter taste, a little zest goes a long way.  

Orange-Rosemary Chicken

  • 3 bone-in chicken breasts
  • Zest and juice of 1 orange
  • 3 tablespoons finely chopped fresh rosemary
  • 4 cloves garlic, minced
  • 11⁄2 teaspoons kosher salt,
  • 1⁄2 teaspoon pepper


Roasted Grape Tomatoes

  • 2 pints grape tomatoes
  • 2 tablespoons olive oil
(enough to coat the tomato’s)
  • 4 cloves garlic, minced
  • 1⁄2 teaspoon kosher salt,
  • 1⁄2 teaspoon pepper

    Preheat oven to 425 degrees.
Place chicken on a rimmed baking sheet or Pyrex baking dish;
Mix the rosemary, zest, garlic and pepper and rub it on the chicken breast and place in the pan.
Pour the juice from the orange over the Chicken
Bake 45 minutes or until done. Preheat oven to 425 degrees.
Gently toss the tomatoes, oil, garlic, salt and pepper and place in a baking dish or rimmed baking sheet.
Roast 15 to 20 minutes or until tomatoes are softened.

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