Roasted Chicken with San Marzano Tomatoes


  • 1 large can San Marzano Tomatoes
  • 3 large split chicken breasts (skin on)
  • 2-3 Tablespoons Sweet Basil Oil
  • 2 tsp. Garlic Salt Flakes
  • 1 tsp. Fresh Ground Pepper



    Preheat oven to 425 degrees. Place Deep Flexiflat on perforated baking sheet and set aside.

    If your tomatoes are not already diced, use your Eco Chop to dice the whole tomatoes. Spread 1/2 of the tomatoes on the bottom of your Deep Flexiflat. Place chicken on top of tomatoes. Brush Basil Oil on chicken and sprinkle chicken with salt and pepper. Pour remaining tomatoes on top of chicken.

    Roast for 30-45 minutes depending on size of breasts. Check temp with your digital thermometer.

    Once your chicken is finished cooking (I like to get mine to 160 degrees), remove from oven and cover with

    you medium bonMat and let sit for 20 minutes to allow the juices to reabsorb into the chicken.

    You can serve the chicken as is or I like to remove the skin and bones and then mix the chicken in with the pan juices to create it’s own sauce. Then I use the shredded chicken in many recipes. Try using this chicken with our Buckwheat Noodle Salad.


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