Baked Garlic Tomato Chicken

For those days where you need a warm hug, whether its in the winter or if you’re feeling particularly down – this is the go to dish.  Simple, classic, and more importantly delicious. With easy to find ingredients and simple cooking this is a basic dish that will impress and, despite the cliché, will truly show love when you make it.


About an hour



Good for:

  • Hearty rustic meal
  • Great for those feeling under the weather
  • Light dinner


  • 900 g bone-in, skin-on chicken thighs, trimmed of excess fat
  • ½  teaspoon kosher salt
  • 2 cups of cherry tomatoes (25 to 30 cherry tomatoes)
  • 6 whole cloves garlic, peeled
  • 1 ½  tbsp balsamic vinegar
  • 1 ½  tbsp extra virgin olive oil
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

Kitchen things you’ll need:

  • Baking dish or casserole
  • Medium bowl

Making it:

  • Place chicken thighs in a baking dish or casserole that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.
  • Preheat oven to 375°F (190°C).
  • Cut the cherry tomatoes in half.
  • Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
  • Pour the cherry tomatoes 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.
  • Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through.
  • Remove from oven and cool for 5 minutes and skim the excess chicken fat with a ladle.


  • Serve with toasted crusty bread or rice or skip the bread for a gluten-free version.



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