Roasted Chicken w. Okra & Tomatoes

Preheat your oven to 450ºF. In a small bowl, combine the cornstarch and Cajun or Creole seasoning. Pat the chicken breasts dry with paper towels, then coat them liberally with the seasoning mix, making sure they’re evenly covered.

Heat 1 tablespoon of vegetable oil in an oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot, place the chicken in a single layer—cook in batches if necessary to avoid crowding. Let the chicken cook undisturbed for about 4 minutes on one side, then flip and sear the other side for a few more minutes. Once seared, remove the chicken from the pan and set it aside on a plate.

Add the remaining 1 tablespoon of oil to the pan, followed by the chopped okra. Season with a few pinches of salt and toss to coat. Pour in the stewed and diced tomatoes, using a wooden spoon to break up the large pieces of stewed tomatoes. Stir in the sugar, onion powder, garlic powder, and herbs de Provence. Taste the mixture and adjust salt if needed.

Reduce the heat to medium and let the tomato mixture simmer for about 5 minutes. Then, spoon some of the sauce over the chicken and place the skillet or Dutch oven in the preheated oven. Roast the dish on the middle rack for about 20 minutes, or until the chicken reaches an internal temperature of 165ºF.

Allow the dish to rest for 10 minutes before serving. This dish is great over rice or buttered orzo pasta. Dassit!