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.


Charles's picture

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.

Catherine's picture

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


Monday, June 17, 2013 - 9:10am

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