Baked Chicken with Cherry Tomatoes and Garlic

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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.

baked-chicken-cherry-tomatoes-method-1 baked-chicken-cherry-tomatoes-method-2

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.

baked-chicken-cherry-tomatoes-method-3

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 52 Comments

  • 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.

  • leskap19

    Wow, this is a knock out for flavor and ease. I made it exactly as written and wouldn’t change a thing (except maybe make more for leftovers). I cooked down the juices and tomatoes and the sauce was delicious on brown rice. Served with a salad also with a balsamic based dressing. Can’t wait to make it again.

  • Sandy

    I loved this recipe. I served it with mixed vegetables using the same spices in cooking the vegetables.

    But here’s the kicker: my family liked the juice and tomatoes spooned over the mixed veggies. Usually they don’t like frozen mixed vegetables, but they loved them this time.

    As usual, I use paprika to season my chicken also. I find that paprika doesn’t alter the taste of anything, but makes for a beautifully colored chicken.

    Thank you so much,
    This recipe was a super, fast winner!

    Can’t wait to try some more of your recipes. This was my second recipe of yours. I’m on the site to look for another for next week.

    Keep up the good work with your site. It’s so cool. I love reading other’s comments for ideas.

  • Luanne Pelsynski

    This recipe is delicious. I adjusted the ingredients for 10 pieces of chicken to have leftovers. My picky brother does not like tomato skins so the next day I skimmed the congealed fat from the refrigerated leftovers warmed the juice , added two large homegrown tomatoes and pureed it in a blender. I then added the remaining chicken and cooked the sauce down. Wow, even better the second day! I served it over pasta and my brother ate it up.

  • Jenny C

    Hello Elise, I am not a rosemary fan. Can I add oregano to the tomato mixture?

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