Baked Chicken Thighs with Cherry Tomatoes

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.

Roast Chicken with Cherry Tomatoes

Baked Chicken Thighs with Cherry Tomatoes
Servings: 2-4
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


  1. Preheat the oven to 400°F.
  2. Toss the tomatoes with 1/2 teaspoon of olive oil. Transfer to a 13″x9″ glass baking dish.
  3. In a bowl combine the remaining olive oil and all other ingredients except the chicken. Mix well.
  4. Add the chicken thighs and toss to coat. Place the thighs on top of the tomatoes.
  5. 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.


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