Venture into the world of effortless elegance with this baked tomato chicken recipe that transforms simple ingredients into a show-stopping dinner. Very few dishes manage to balance bright acidity, savory depth, and tender protein as beautifully as this one, making it perfect for both busy weeknights and impressive dinner parties.
Why This Recipe Works
- The high-heat baking method creates a beautifully caramelized exterior on the chicken while keeping the interior incredibly juicy and tender, avoiding the common pitfall of dry baked chicken.
- Using both fresh tomatoes and tomato paste provides a double dose of tomato flavor—the fresh ones offer bright acidity and texture while the paste delivers concentrated umami depth that forms a rich sauce as it bakes.
- The combination of olive oil, garlic, and Italian herbs creates an aromatic foundation that permeates every component of the dish, ensuring each bite is packed with flavor from the chicken to the tomatoes.
- Baking everything together in one pan allows the chicken juices to mingle with the tomatoes and seasonings, creating a self-saucing situation where the ingredients essentially cook each other to perfection.
- The recipe’s flexibility means you can easily adapt it based on what’s in your pantry while still achieving fantastic results every single time.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 1.5 pounds ripe Roma tomatoes, chopped into 1-inch pieces
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Cutting board and chef’s knife
- Measuring spoons and cups
- Tongs
- Aluminum foil
Instructions
Preheat and Prep Your Ingredients
Begin by preheating your oven to 425°F—this high temperature is crucial for achieving that perfect crispy skin on the chicken while keeping the interior moist. While the oven heats, pat your chicken thighs completely dry with paper towels; this step is non-negotiable for crispy skin as moisture is the enemy of browning. Chop your Roma tomatoes into generous 1-inch chunks—they’ll break down slightly during baking but maintain some texture. Mince your garlic cloves finely so they distribute evenly throughout the dish. Measure out all your dried herbs and spices into a small bowl so they’re ready to go. This mise en place approach might feel fussy but it makes the actual cooking process smooth and enjoyable rather than frantic.
Season and Arrange the Chicken
Place your dried chicken thighs in a large mixing bowl and drizzle with 1 tablespoon of olive oil, rubbing it evenly over all surfaces. Sprinkle with kosher salt and black pepper, making sure to season under the skin as well if you can gently loosen it without tearing. In a small bowl, mix together the dried oregano, dried basil, and red pepper flakes, then sprinkle this mixture over the chicken, again ensuring even coverage. Arrange the chicken thighs skin-side up in your 9×13 baking dish, leaving a little space between each piece for proper air circulation. The seasoning process should take about 2-3 minutes per thigh—don’t rush it as proper seasoning is what transforms good chicken into great chicken.
Create the Tomato Base
In the same bowl you used for the chicken (why dirty another bowl?), combine your chopped tomatoes, minced garlic, tomato paste, remaining tablespoon of olive oil, and a pinch of salt and pepper. Use your hands or a spoon to mix everything thoroughly until the tomato paste is evenly distributed and coating the tomato pieces. The tomato paste will seem thick at first but will loosen up as it mixes with the olive oil and tomato juices. Spread this tomato mixture evenly around the chicken thighs in the baking dish, making sure not to cover the chicken skin completely—we want that skin exposed to the oven’s heat to get crispy. The tomatoes should form a nest around the chicken rather than a blanket over it.
Bake to Perfection
Place the baking dish in your preheated 425°F oven on the middle rack and bake uncovered for 35-40 minutes. Don’t open the oven door for at least the first 25 minutes to maintain that high heat environment. At the 30-minute mark, check if the chicken skin has turned golden brown and crispy—if it hasn’t, continue baking but keep a close eye. The chicken is done when the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching bone, and the tomatoes have broken down into a chunky sauce. If the skin is browning too quickly before the chicken is cooked through, you can loosely tent with foil for the remaining cooking time.
Rest and Serve
Once perfectly cooked, remove the baking dish from the oven and transfer the chicken to a clean plate or cutting board using tongs. Let the chicken rest for at least 5-7 minutes—this allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While the chicken rests, stir the tomato mixture in the baking dish; you’ll notice it has created a beautiful sauce from the chicken drippings and cooked tomatoes. Taste the sauce and adjust seasoning if needed—sometimes it benefits from another pinch of salt or a squeeze of fresh lemon juice. Sprinkle with fresh chopped basil right before serving to add a bright, fresh note that cuts through the richness.
Tips and Tricks
For the crispiest possible chicken skin, after patting the thighs dry, you can leave them uncovered on a rack in the refrigerator for 1-4 hours—this air-drying technique works wonders for achieving crackling-level crispness. If you have time, brining the chicken for 2-4 hours in a solution of 4 cups water and 1/4 cup salt will guarantee exceptionally juicy meat, though it’s not necessary if you’re short on time. When selecting tomatoes, Roma or plum varieties work best because they have fewer seeds and less water content than beefsteak tomatoes, resulting in a sauce that’s thick and flavorful rather than watery. If your tomatoes aren’t particularly ripe or flavorful, add a pinch of sugar to the tomato mixture to balance acidity and enhance their natural sweetness. For deeper flavor, you can roast the garlic cloves whole instead of mincing them—they’ll become sweet and spreadable during baking. If you prefer dark meat but want to use chicken breasts, reduce the cooking time to 25-30 minutes and consider pounding them to an even thickness for uniform cooking. To make this dish ahead, you can prepare the tomato mixture and season the chicken separately up to 24 hours in advance, storing them covered in the refrigerator until ready to bake. For easier cleanup, line your baking dish with aluminum foil or parchment paper—the tomato mixture can create stubborn baked-on stains. If you find the sauce too thin after baking, you can transfer it to a saucepan and simmer for 5-10 minutes to reduce, or thicken it with a cornstarch slurry. Leftovers keep beautifully for 3-4 days in the refrigerator and actually taste even better the next day as the flavors continue to meld.
Recipe Variations
- Mediterranean Twist: Add 1/2 cup pitted Kalamata olives and 2 tablespoons capers to the tomato mixture before baking, and substitute fresh oregano for the basil. The briny elements cut through the richness of the chicken and tomatoes beautifully, creating a more complex flavor profile that transports you straight to the Greek islands.
- Creamy Tomato Chicken: During the last 10 minutes of baking, remove the dish from oven and stir in 1/2 cup heavy cream or coconut milk for dairy-free option, then return to oven to finish cooking. This creates a luxurious, restaurant-quality sauce that’s perfect for spooning over pasta or mashed potatoes.
- Spicy Arrabbiata Style: Increase red pepper flakes to 1 tablespoon and add 1 teaspoon smoked paprika for a fiery version that’ll clear your sinuses. Serve with crusty bread to soak up the spicy oil that accumulates—this variation is not for the faint of heart but absolutely delicious if you love heat.
- Vegetable-Packed Version: Add 1 sliced bell pepper, 1 sliced zucchini, and 1/2 sliced red onion to the tomato mixture for a complete one-pan meal. The additional vegetables will release their own juices so you may need to increase baking time by 5-10 minutes until everything is tender.
- Cheesy Finish: During the last 5 minutes of baking, sprinkle 1/2 cup shredded mozzarella or Parmesan over the chicken and tomatoes, then return to oven until melted and bubbly. The cheese forms a delicious crust that adds both texture and richness to the final dish.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts will work but require some adjustments to prevent drying out. Reduce the cooking time to 25-30 minutes and consider pounding the breasts to an even 1-inch thickness for uniform cooking. Since you won’t have the protective skin or higher fat content of thighs, brush the breasts with a little extra olive oil before seasoning. The internal temperature should still reach 165°F, but check early and often—overcooked chicken breast becomes tough and rubbery. The sauce might be slightly less rich without the chicken thigh drippings, but still delicious.
What can I serve with this baked tomato chicken?
This dish is incredibly versatile when it comes to sides! For a classic pairing, serve it over pasta—the sauce clings beautifully to spaghetti or linguine. Creamy polenta or mashed potatoes make another excellent base for soaking up the flavorful tomato sauce. For a lighter option, try it with quinoa, couscous, or crusty bread to scoop up every last bit of sauce. A simple green salad with vinaigrette provides a fresh contrast to the rich chicken, or roasted vegetables like asparagus or green beans complement the flavors nicely without competing.
Can I make this recipe with canned tomatoes?
Yes, canned tomatoes can work in a pinch! Use one 28-ounce can of whole peeled tomatoes, draining about half the liquid first and crushing the tomatoes with your hands before mixing with the other ingredients. The texture will be softer than with fresh tomatoes and the flavor slightly different, but still delicious. Avoid using canned diced tomatoes with added calcium chloride as they won’t break down properly. If using canned, you might want to add a pinch of sugar to balance the acidity, and consider reducing the baking time by 5 minutes since canned tomatoes are already cooked.
How do I know when the chicken is properly cooked?
The most reliable method is using an instant-read thermometer inserted into the thickest part of the thigh without touching bone—it should register 165°F. Visual cues include clear juices running when pierced with a knife (no pinkness), and the meat pulling away from the bone slightly. The skin should be golden brown and crispy, and the tomatoes should have broken down into a saucelike consistency. If you’re unsure, cut into one piece to check—the meat should be opaque throughout with no pinkness. Remember that carryover cooking will continue after removal from oven, so you can remove at 160°F.
Can I freeze leftovers of this dish?
You can freeze the baked tomato chicken, though the texture of the tomatoes may become slightly watery upon thawing. Cool completely before transferring to airtight containers or freezer bags, leaving some headspace for expansion. It will keep for 2-3 months in the freezer. To reheat, thaw overnight in the refrigerator then warm in a 350°F oven for 15-20 minutes until heated through, or microwave in intervals stirring between. The chicken may be slightly less moist after freezing and reheating, but the flavors will still be excellent.
Summary
This baked tomato chicken combines juicy, crispy-skinned thighs with a bright, savory tomato sauce that comes together effortlessly in one pan. Perfect for weeknights yet impressive enough for company, it’s a versatile recipe you’ll return to again and again.
