Baked Chicken with Cherry Tomatoes and Garlic

Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.

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Photography Credit: Elise Bauer

September always catches me unawares. It seems that one day we are wilting in the heat while neighborhood kids shoot hoops well past dusk (how can they see in the dark?). The next day a cool breeze comes in, the block is eerily quiet, the kids back at school.

Even though summer isn’t officially over till later in the month, for all practical purposes, it’s gone. Playtime has passed. We put on our worker bee wings and get ready for the fall.

This baked chicken dish is made for busy days. It takes all of 10 minutes of hands on time, and 45 minutes in the oven. Cherry tomatoes can still easily be found at the market, or in your garden in many parts of the country. A few cloves of garlic, a couple sprigs of rosemary, some balsamic, salt, and chicken thighs are all you’ll need.

Baked Chicken Cherry Tomatoes Garlic

The chicken and tomatoes will produce plenty of juice, which you can use for dipping crusty bread, or reduce further and serve as a sauce over the chicken.

My mother and father stopped by the other day for lunch and I served them this chicken. They both gave it two thumbs up for taste and my mom gave extra points for simplicity. Enjoy!

 

Baked Chicken with Cherry Tomatoes and Garlic Recipe

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  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4 to 6

This dish produces a lot of flavorful liquid. You can use it for dipping crusty toasted bread. Or, you can remove the chicken, tomatoes, and garlic to a serving dish and pour the strained liquid into a small saucepan and boil until reduced to a thicker sauce. You can pour this sauce back over the chicken or pour it over rice or pasta.

The recipe calls for bone-in thighs. If you make it with boneless thighs you may need to reduce the cooking time by a few minutes.

The recipe calls for skin-on thighs. If you make it with skinless thighs, try to cover the thighs as much as you can with the tomatoes, to help prevent the meat from drying out. If you make it with skinless breasts, do the same, and reduce the cooking time to 25 minutes.

Ingredients

  • 2 pounds (900 g) bone-in, skin-on chicken thighs, trimmed of excess fat
  • 1/2 teaspoon kosher salt
  • 2 cups of cherry tomatoes (a heaping basket or 25 to 30 cherry tomatoes)
  • 6 whole cloves garlic, peeled
  • 1 1/2 Tbsp balsamic vinegar
  • 1 1/2 teaspoons olive oil
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

Method

1 Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.

2 Preheat oven to 375°F (190°C).

3 Prep cherry tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

4 Place tomatoes, garlic, rosemary around chicken: Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

5 Bake: Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

Serve with toasted crusty bread, buttered noodles, or rice. (Skip for paleo option, skip bread and noodles for gluten-free versions.)

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Baked Chicken with Cherry Tomatoes and Garlic

Showing 4 of 59 Comments

  • ydelle

    can you use skinless thighs? do you have to brown first?

  • Greg Martin

    Hi Elise,
    I loved the recipe. It was a hit. I expanded it a little bit and baked 8 thighs. I served it with angel hair pasta and asparagus, plus toasted sour dough bread. I used a Pyrex dish and it turned out so beautifully that I took a picture to share with friends and family. The picture turned out so well I would love to send it to you if you’d like. Just let me know where to send it. I wasn’t able to up load it from my Android phone. Have a great day!

  • Zsuzsanna Cseh

    I made a version of this last night and it was delicious.
    I used drumsticks that I first pan fried to get some food the fat out.
    Just wondering if you could provide anutrition chart with this recipe?
    Thanks for posting this!!

  • Cai Lin K

    LOVE! So simple and easy to make. Made 6 thighs and my boyfriend and I finished it all!

  • Linda

    Thanks for this recipe,it was so good and so much flavor!Also easy,one of the best i have made for a long time.will make often and pass along.

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Baked Chicken with Cherry Tomatoes and GarlicBaked Chicken with Cherry Tomatoes and Garlic