Baked Chicken Thighs with Tomatoes and Garlic
Prep Time
5 mins
Cook Time
40 mins
A simple recipe for one-skillet baked chicken with tomatoes, garlic, and fresh herbs. Chicken thighs are seared until crispy and golden in a cast iron skillet, and then baked with tomatoes and garlic. Recipe updated 6/12/24.
Recipe Type:
Dinner
Cuisine:
American
Keyword:
chicken with tomatoes
Makes: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt, plus more for sprinkling
- 1 - 1 1/2 pounds bone-in chicken thighs (about 4 - 5 thighs)
- 4 large cloves hardneck garlic, smashed, peeled, and chopped
- 1/2 teaspoon fresh ground pepper
- 4 cups quartered fresh tomatoes, (if using cherry tomatoes, halve them)
- 3 - 4 large kale leaves, cut into thin ribbons
- 2 tablespoons fresh herbs (basil, thyme, or oregano)
Instructions
-
Preheat oven to 375 degrees. Rub 1 teaspoon sea salt all over the chicken.
-
Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until skin is deep golden. Flip, and sear 3 minutes more. Add garlic when there's 1 minute of cook time left. Remove from heat.
-
In the same skillet, carefully arrange kale ribbons around pan, tucking them under the chicken, and then tuck tomatoes all over so they surround the chicken thighs. Sprinkle generously with sea salt and 1/2 teaspoon pepper. Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the tomatoes are bubbling and jammy. Remove from oven and sprinkle chicken with fresh herbs.
-
Place a generous dollop of buttery grits in a bowl, spoon chicken and tomatoes, and finish with several spoonfuls sauce and an herb sprig.
Recipe Notes
Feel free to play with ingredients. Other kinds of dark leafy greens, a smattering of sweet or spicy peppers, or cauliflower florets would all be delicious additions.