Baked Chicken with Fresh Tomatoes and Basil
10 – 12 chicken thighs – with skin and bone
For the Tomato and Basil Topping:
1 cup of fresh basil – chopped
1 bulb of fresh garlic - chopped
2 large plum tomatoes – diced (not too small)
1 tablespoon of lemon juice
½ tsp. salt
½ tsp. black pepper
2 tablespoons of grated Parmesan cheese
3 tablespoons olive oil
¾ tsp. salt
¾ tsp. black pepper
1 tsp. paprika
1 tsp. dried oregano
1 tsp. brown sugar
Preheat Oven 350 degrees:
Clean and pat dry the chicken thighs.
Combine in a bowl all of the ingredients for the tomato and basil topping and set aside.
Combine in a small bowl the rub and set aside.
Place the chicken in a baking pan and rub the rub on each thigh.
Top with the tomato and basil topping and place in the oven.
Bake 50-55 minutes or until juices run clear.
Monday, June 17, 2013 - 9:10am
July 5, 2013
Wonderful, awesome recipe; good enough for company. Rub and topping can be made ahead and this probably improves the flavor. I used fresh basil I grow myself and this gives a fresh and alive flavor plus, makes the house smell inviting while baking. I used 8 thighs and doubled the rub and topping amounts because the recipe amounts looked too skimpy.
July 5, 2013
I am glad that you enjoyed the recipe and that you improvised and made it your own. That is what cooking is all about.
Thank for the nice review. Catherine