Baked Chicken with Tomatoes, Basil and Red Chillies

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There’s nothing as easy as a big pan of baked chicken and veggies for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!

Yesterday I shared a round up of healthy one-dish meals with you. It got me thinking of one of my favorite one-dish meals. It’s chicken baked with lots of tomatoes, chilies and basil. Add some bread to soak up the tomato and chicken juices and you’re good to go. It’s not only an easy and healthy meal, it’s also one of the most delicious things that I cook. Here’s how the recipe came about.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

We were visiting my brother-in-law and his family in London and his wife, Maria, was making dinner. I was sipping a glass of wine and planning to chat with her while she cooked. Except she finished cooking really quickly.

All she’d done was throw a bunch of stuff in the pan and slam it in the oven. For us. For company.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

I was pretty surprised since I know her to be an extremely good cook.

But then I tasted it.

And then I knew why she’d made it for us. For company.

It was fantastic. Tons of flavor. Juicy chicken. A tiny bit of heat from red chillies. The fresh flavor of basil tying it altogether.

Easy Baked Chicken with Tomatoes, Basil and Red Chillies

I fell in love.

And now I regularly make Maria’s Baked Chicken for us. And for company.

 

Here’s how I make Baked Chicken with Tomatoes, Basil and Red Chillies.

The recipe is based on what I saw Maria do in her London kitchen.

 

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Baked Chicken with Tomatoes, Basil and Red Chillies (A.K.A. Maria’s Chicken)


  • Author: Christine Pittman
  • Prep Time: 6 minutes
  • Cook Time: 45 minutes
  • Total Time: 51 minutes
  • Yield: 4 servings

Description

There’s nothing as easy as a big pan of baked chicken and veggies for a delicious weeknight dinner. And this recipe is so good you’ll be making it for all your guests too!


Ingredients

  • 3.5 lbs. skinless bone-in chicken thighs (about 8)
  • 1 pint grape tomatoes
  • 12 red chillies, sliced (don’t even bother to remove the seeds)
  • 15 large basil leaves (torn up a bit) plus 10-12 smaller ones for garnish
  • 1 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. coarse black pepper

Instructions

  1. Preheat oven to 425F.
  2. Arrange chicken pieces in a single layer in a large rimmed pan or baking dish (I use my 12″ cast iron skillet). Topple in the tomatoes. Scatter everything with the chilli slices and the 15 large basil leaves. Drizzle with the olive oil and sprinkle with salt and pepper.
  3. Bake until chicken is cooked through, about 45 minutes to an hour. The chillies and basil leaves will be blackened. But they taste good, don’t worry. Scatter the remaining 10-12 basil leaves over top before serving.

Video by Leigh Olson. Article, photos and recipe by Christine Pittman.

This recipe was originally posted in April of 2014, revised in August 2016.