Make these Baked Tomato Chicken Thighs for a mid week dinner soon. Easy baked chicken thighs topped with a herb marinade and cherry tomatoes. Goes great with the Garlic Butter Roasted Potatoes and the Roasted Carrots with Parmesan.

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Today, I’m bringing you another family friendly Chicken dish. If you’ve been following along for any time, you’ll know that I share quite a few Chicken dinners….180 and counting! Just recently I shared a Mozzarella Crusted Chicken dish that I also think you will love. And for now, lets dive into these Baked Tomato Chicken Thighs.

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What is This Chicken Dish Like

• Difficulty – This is such an easy baked chicken dish. You can prep it in just 10 minutes then the oven does all the work. I would consider it easy for even the entry level cook.
• Taste – This is a delicious chicken dish with a tomato and parmesan flavour.
• Serving – You can serve 4 adults with this dinner. In the recipe card at the end of the post you can easily adjust the serving size to suit your own family.

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Ingredients

• Chicken – I used boneless skinless chicken thighs.
• Olive oil – Extra virgin olive oil is great for marinading and cooking chicken.
• Lemon juice – Lemon juice is added to the marinade for flavour as well and tenderizing the chicken.
• Garlic – Fresh minced garlic cloves.
• Seasonings – I added salt, garlic powder, onion powder, oregano and black pepper to the quick marinade.
• Parsley – Finely chopped parsley adds a extra punch of freshness to the chicken dish.
• Tomatoes – This recipes uses small cherry/grape tomatoes.
• Parmesan cheese – Fresh grated parmesan is added to the tops of the chicken towards the end of baking.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350ºF/180ºC. Place the chicken in a deep sided 9 x 13 inch casserole dish.
2. Make marinade – In a small bowl combine the olive oil, lemon juice, garlic, salt, garlic powder, onion powder, oregano, black pepper and fresh parsley. Stir well to combine.
3. Bake chicken – Evenly pour the marinade over the chicken and add the quartered cherry tomatoes. Bake for about 20 minutes and remove the chicken from the oven. Spoon the pan juices over the chicken and return the chicken to the oven for 20 more minutes.
4. Add parmesan cheese – Top the chicken with the parmesan cheese and spoon the pan juices and tomatoes over the chicken . Return to the oven for about 10 minutes more.
5. Serve – Serve hot with the pan juices poured over the chicken.

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Recipe Tips

• Pat dry chicken before cooking – Use paper towels to pat dry the chicken. This will ensure that the marinade fully adheres to the chicken before cooking.
• Check the chicken at the half way point – Make sure to spoon over the pan juices and the half way mark. This is prevent it from drying out and keep it juicer.
• If the chicken hasn’t browned – If the chicken has not browned at the end of the cooking time, put it under the grill/broiler for just about 5 minutes.

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Substitutions

• Chicken thighs – I used skinless chicken thighs. Alternatively, you could use chicken thigh cutlets, chicken breast, chicken cutlets or even chicken tenders. Keep in mind these will take different cooking times. Chicken is fully cooked at an internal temperature of 165ºF/74ºC.
• Cherry tomatoes – You can use Roma tomatoes and just dice them up.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• Potato dishes –  I highly recommend the Potato and Leek Cakes or the Roasted Rosemary Potatoes.  Both equally delicious with this sauce.

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Thanks For Stopping By & Hope To See You Soon!