This recipe for Chicken with Tomatoes and Thyme takes 10 minutes to prep and the oven does the rest of the work taking about 50 minutes to cook.
The flavors of Summer in one pan on a cold winter's night result in a satisfying dish. With temps currently dipping below 30 degrees here in Houston I am definitely dreaming of those hot summer nights again.
If I wasn't currently on a round of Whole30 I would have enjoyed a glass of two of wine while this was cooking and to go with dinner. The chicken and tomatoes produce a lot of juice which would be perfect with some crusty garlic bread. Damn you Whole30!
Tasty but simple this is perfect to serve for guests and makes plenty of leftovers.
Chicken with Tomatoes and Thyme
Adapted From: Real Simple
Makes 4 Servings
Stars of the Show:
- 1 lemon, sliced into rounds
- 1 (28 oz) can diced tomatoes
- dried thyme, to taste
- 1 tbsp capers
- 4 chicken thighs
- 4 chicken drumsticks
- salt and pepper, to taste
- 2 tbsp olive oil
Preheat oven to 400 degrees.
In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.
Season the chicken with 1 tsp salt and 1/2 tsp pepper.
Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.
Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!
Freezer Meal:
In a small bowl, combine tomatoes and their liquid, lemon, thyme, and capers.
Season the chicken with 1 tsp salt and 1/2 tsp pepper.
Divide into 4 1-quart resealable plastic freezer bags putting one thigh and one drumstick into each bag. Freeze up to 3 months until ready to cook.
Thaw overnight.
Preheat oven to 400 degrees.
Add tomato mixture and chicken into a baking dish. Drizzle with olive oil.
Roast until chicken is golden brown and cooked through, about 50 minutes. Enjoy!
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