Baked Chicken with Fresh Tomatoes and Basil

Catherine Cappiello Pappas


This is a perfect recipe for any summer party!

pinch tips: How to Quarter a Chicken





10 Min


55 Min


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy