Roasted Chicken Thighs With Tomatoes, Garlic And Basil

"After what felt like the darkest week, comfort food is much needed to help get thru..."
-- @cindyshieh
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  • Recipe Card
Prep time 10mins
Cook time 1hr 30mins
Serves or Makes: 4

Recipe Card


  • 8 chicken thighs (bone in, skin on)
  • 10 garlic cloves, unpeeled
  • 1 large bunch fresh basil
  • 1 cup grape tomatoes, halved
  • Olive oil
  • Kosher salt and black pepper
  • Chili Any kind, sliced (optional)


  • Step 1

    Pre-heat oven at 350F.

  • Step 2

    Arrange chicken thighs in an oven-proof pan (such as cast iron or stainless) in one layer, with skin-side up, leaving some space in between. Arrange halved tomatoes, basil leaves, garlic cloves and chili (if using) evenly in between and around the chicken, making sure all the space is filled tightly.

  • Step 3

    Sprinkle a very generous amount of kosher salt on the chicken, season with black pepper, and lightly drizzle some olive oil all over, coating the chicken skin evenly.

  • Step 4

    Roast in the middle of the oven for 90 min, until the skin is crisp and golden brown, meat juicy and tender. Serve with rice or mash potatoes.

  • Step 5

    Note: It's important all the space between and around the chicken thighs are filled tightly with the rest of ingredients, so the liquid released from the tomatoes and the fat surrendered from the chicken will literally "stew" the chicken meat from underneath.