Roast Chicken with Tomatoes, Onion, and Croutons

I love this meal because it uses one pan and if you use enough foil, you just throw away the foil and there is zero clean-up! This is a really homey dish that makes the house smell great. You could serve this on a weeknight or for a quick dinner party.

Ingredients:

4 chicken breasts
1 loaf of french or sourdough bread
2 tbsp. olive oil
salt and pepper
1 small red onion, cut into 8 wedges
1 container of cherry tomatoes
4 cloves of garlic, with skin on
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried thyme
1 tsp. paprika
Fresh basil or parsley for garnish

Directions:

1. Preheat oven to 425 degrees F. On a foil lined sheet tray, arrange bread cubes in single layer, without spaces between cubes. Drizzle 1 tablespoon oil over bread and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

2. In large bowl, combine chicken, onion, garlic, tomatoes, salt, pepper, garlic powder, onion powder, thyme, paprika, and remaining 1 tablespoon oil. Toss until well mixed. Arrange chicken pieces in single layer on top of bread, spacing 1/2 inch apart; scatter onion and tomato mixture over chicken and bread.

3. Roast 30 minutes or until chicken reaches an internal temperature of 157. Allow everything to rest for a few minutes and then with a spatula, transfer chicken mixture on croutons to large platter. Garnish with parsley and serve!