Whip Up an Easy One-Dish Baked Chicken Dinner (2024)

• 2 pounds (900g) bone-in, skin-on chicken thighs, trimmed of excess fat

• 1/2 teaspoon kosher salt

• 2 cups (25 to 30) cherry tomatoes (a heaping basket)

• 6 whole cloves garlic, peeled

• 1 1/2 tablespoons balsamic vinegar

• 1 1/2 teaspoons extra virgin olive oil

• 2 sprigs fresh rosemary, or 1/2 teaspoon dry rosemary

• Toasted crusty bread, buttered noodles, or rice, for serving, optional

1. Preheat the oven to 375°F (190°C).

2. Arrange and salt the chicken thighs:

   Place chicken thighs in a baking dish that allows for a little room between them. Sprinkle both sides of the chicken thighs with salt.

   

3. Prep the cherry tomatoes:

   Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

   Simple Tip!

   Try this time-saving brilliant hack for slicing cherry tomatoes.

4. Pour the tomato mix over the chicken:

   Pour the cherry tomato mixture 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 until well browned:

   Bake, uncovered for 45 minutes, until the chicken is well browned on top and cooked through. Remove from the oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

   What's the Temperature of Cooked Chicken?READ MORE:

   

   Serve with toasted crusty bread, buttered noodles, or rice. (Skip bread and noodles for a gluten-free version.)

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.