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I had a pack of chicken in the fridge that I needed to use and I had ingredients for stewed okra and tomatoes (a favorite of my husband), so I decided to combine them and voila! Roasted Chicken with Okra and Tomatoes. I served it over Carolina Gold rice and it was a hit.
Substitute fresh garlic and onion if you want, just saute them in the oil a bit before tossing in the okra. You can use frozen okra instead of fresh – if you do there’s no need to thaw it – and any cut of chicken would work.
Bone-in chicken will take longer (thighs around 30-35 minutes) so make sure you adjust the cooking time. As always, use a meat thermometer if you’re unsure. 165ºF is done, and for the juiciest chicken take it out of the oven a few degrees before and let carryover cooking finish it off.
Depending on the acidity of your tomatoes, you might need to adjust the amount of sugar. I didn’t specify how much salt to use, only when to use it.
You’ll have to work with your tastebuds as you make this recipe.
You can check out more photos of this Roasted Chicken with Okra and Tomatoes dish on Instagram, and a video of me preparing it on IGTV.
Looking for other chicken recipes? Check them out here.
Preheat your oven to 450ºF. Combine your cornstarch and cajun or creole seasoning and set aside.
Pat both sides of your chicken dry with clean paper towels. Season it liberally with the cornstarch/seasoning combination, making sure it’s all coated.
Preheat 1 tbsp of oil in an oven safe skillet or dutch oven over medium high heat. Once the oil is hot, add the chicken in a single layer – do it in batches if needed, you don’t want to crowd the pan.
Let the chicken cook for 4 minutes without disturbing, then flip. Sear on the other side for another few more minutes, then remove to a plate and set aside.
Add the remaining oil to the pan, and the okra. Season with a few pinches of salt and toss.
Add the canned tomatoes, using a wooden spoon to break up the large stewed tomatoes into smaller pieces. Stir in the sugar, garlic powder, onion powder and herbs de provence. Taste and add salt as needed.
Reduce the heat to medium and allow to simmer for 5 minutes, then spoon some of the sauce over the chicken and place in the oven.
Roast on the middle rack for 20 minutes, or until the chicken reaches an internal temp of 165ºF.
Let the dish rest for 10 minutes before serving. My family enjoys it over rice, and sometimes over buttered orzo pasta.