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.