I don’t know about you but I find supermarket tomatoes to be flavorless during the best of times. And for the tomato, mid-winter in New England isn’t the best of times. So when the little bins of grape and cherry tomatoes call to me, like they do, I have to figure out a way to give them a flavor boost. Baking the tomatoes can be that boost.
Baked Chicken Thighs with Cherry Tomatoes
Prep time: 10 minutes
Total time: 50 minutes
- 2 Tbsp. olive oil, divided
- 2 pints cherry or grape tomatoes
- 5 cloves garlic, minced or pressed
- zest from one lemon
- juice from 1/2 lemon
- 1 1/2 tsp. dried oregano, crushed
- 1 1/2 tsp. crushed red pepper
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 4 boneless chicken thighs, trimmed of excess fat
- Preheat the oven to 400°F.
- Toss the tomatoes with 1/2 teaspoon of olive oil. Transfer to a 13″x9″ glass baking dish.
- In a bowl combine the remaining olive oil and all other ingredients except the chicken. Mix well.
- Add the chicken thighs and toss to coat. Place the thighs on top of the tomatoes.
- Bake for 40 minutes, rotating the pan 180 degrees after 20 minutes. The chicken should reach at least 170°F on a thermometer before serving.
I used a combination of red grape and yellow cherry tomatoes. I like the color combination in the finished dish.
Adjust the amount of crushed red pepper to suit your taste. I found it a little spicy but not overwhelming. I could still taste the other ingredients. If you have sensitive taste buds add a little less. If you like all things hot and fiery then add more.
The finished dish produces a fair amount of flavorful liquid. We ate ours with some leftover dirty rice which absorbed the juice nicely.