My garden tomatoes are slowly dwindling, and so I sashay into your inbox with a dish heralding the last gasp of summer. When you have really good ingredients, like fresh seasonal tomatoes, I believe the simpler the preparation, the better. Hence this easy rustic dinner that tastes like heaven and makes the most of my favorite garden veggies—a one pan roast chicken with tomatoes, onions, garlic, herbs, and a generous glug of olive oil.
Growing up with a lot of Greek dishes really showed me how incredibly flavorful food can be with just a handful of ingredients, and I hold that dear to my heart (and my stomach) on days that go by in a flurry of activity and don’t leave much time for dallying in the kitchen. I’ve been having a lot of those days the past couple weeks, and these leftovers have been a godsend, let me tell you! I’m tired even typing on the keyboard. Work has been pretty hectic lately (but in a good way.) And I’ve been planning out a big meadow planting for the front area immediately around the house, which has involved an extremely detailed planting diagram and a seed order that pulled from 11 different companies (most of the varieties are from Northwest Meadowscapes, though. Highly recommend them for native seeds.) I’m excited!
Why I Adore This One Pan Chicken with Tomatoes Recipe
- It’s easy: As the name goes, this dish just involves making a little mixture of dried herbs and spices, then tossing some chicken with a bit of olive oil and a some spices, putting them in the pan, tossing the vegetables with olive oil and spices, and putting them in the pan. Then it all goes in the oven to roast, and that’s pretty much it!
- It’s good for me (and for you!): This is very much a deeply-rooted Mediterranean recipe, and as such it’s full of healthy fats like olive oil, a very generous portion of veggies (thank you onions, tomato, and garlic), and dried herbs which come with their own anti-inflammatory goodness.
- It’s a wonderful mix of flavors: Since the tomatoes are at peak season right now, they are extra-sweet and add a wonderful sugary kick to the recipe, along with the onions that sweeten up as they roast in the oven, too. This combines with the savory chicken and garlic to create a deliciously complex blend of sweetness, acidity, and savoriness, plus the red pepper flakes add a nice dash of heat!
It also makes quite a bit of food, which is nice for leftovers or meal-prepping for the work week. I’ve been having it for three days now and I’m still not tired of it, if that’s any indication of its flavor appeal. (I’ve also been having a lot of this savory rice cooker salmon ochazuke in green tea with lots of green onions from the garden. It’s been nice jumping between two very different flavor palettes throughout the day). Anywho, I hope that this one pan chicken helps keep you well-fed during the mad dash of late summer, and that you soak up every bit of sunshine and greenery while you still can. If you need me, I’ll most likely be puttering about in the garden!
One Pan Chicken with Tomatoes and Herbs
Savory chicken thighs are cooked in a medley of juicy tomatoes, onions, garlic, comforting herbs, and olive oil in this quick and healthy recipe.
Ingredients
- 2 ½ teaspoons salt
- 2 teaspoons dried thyme
- 1 ½ teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- ¼ cup olive oil
- 2 ½ pounds boneless skinless chicken thighs
- 1 ⅔ pounds tomatoes
- 1 large red onion or two small red onions, cut into sixths
- 2 heads of garlic top ¼ of the head cut off and removed
- 3 cups cooked rice farro, or quinoa to serve alongside
Instructions
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Preheat the oven to 375 degrees Fahrenheit. Mix the seasonings together in a small bowl and set them aside. Toss the chicken with 1 tablespoon of the olive oil and half of the spice mixture in a roughly 9 x 13-inch baking dish.
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Cut any large juicy tomato into quarters, romas can be cut vertically in half, and small tomatoes can be left whole. Toss them with 1 tablespoon of the olive oil and half the remaining spice mixture and add them to the pan with the chicken.
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Nestle the onion wedges and the garlic heads into the pan, cut side facing up. Brush the onions and exposed heads with the remaining olive oil, then sprinkle the whole pan with the remaining spice mix.
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Place the pan in the oven and bake until a thermometer inserted into the thickest chicken thigh reaches 165 degrees Fahrenheit, about 35 to 45 minutes.
