Here’s a simple recipe for one-skillet baked chicken with tomatoes, garlic, and fresh herbs. Chicken thighs are seared in a cast iron skillet until crispy and golden and then baked with tomatoes, kale and garlic. Don’t skip the kale….. it crisps up like chips! For a rustic tasty companion, serve on a bed of creamy polenta or mashed potatoes.
Baked Chicken Thighs with Tomatoes and Garlic
Serves 4
2 tablespoons extra virgin olive oil 1 teaspoon sea salt, plus more for sprinkling
*1 pound bone-in chicken thighs
4 large cloves garlic, smashed, peeled, and chopped
1/2 teaspoon pepper
4 cups tomatoes, halved if cherry, quartered if larger
3 – 4 large kale leaves, cut into thin ribbons
2 tablespoons fresh herbs (basil, thyme, or oregano)
*you could use chicken breast, skin on/ adjust cooking time
Preheat oven to 375 degrees.
Salt the chicken.
Heat a large cast iron skillet over medium-high heat. Add olive oil, heat til hot and 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, arrange kale ribbons around pan and add tomatoes. Sprinkle generously with sea salt and pepper. Bake 30 – 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the tomatoes are blistered and jammy. Remove from oven and sprinkle chicken with fresh herbs.
To serve, add polenta or potatoes in a bowl, spoon chicken and tomatoes, and finish with several spoonfuls sauce and an herb sprig.
