Baked Chicken and Tomatoes

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This is a wonderfully simple, flavorful dish, and a perfect way to showcase summer tomatoes.  Baked chicken is easy, but can sometimes dry out in the oven; not in this dish.  The chicken bakes under a smattering of cherry tomato halves, which give up their juice to keep the chicken most and tender.  When it’s done, simply scoop the chicken pieces out of the roasting pan, top with the wilted, spent tomatoes and serve it alongside a green salad.  An end-of-summer tray bake at its finest…

Baked Chicken and Tomatoes

1 package skinless, boneless chicken thighs, or skinless, bone-in breast halves
1 pint cherry tomatoes, halved
1/4 cup flour
extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh black pepper

  • Preheat oven to 375 degrees Fahrenheit.
  • In a small bowl, mix together flour, salt and pepper.  Lightly dredge chicken pieces in flour mixture and set in 8-by-8 inch baking pan.  Nestle half of the cherry tomato halves around chicken pieces, and scatter the remaining half over the top.
  • Bake for 30-35 minutes, until chicken reaches an internal temperature of at least 165 degrees.  (If you are using chicken breasts, be sure to watch the temperature closely.  The bone will help to keep them moist, as will the tomatoes, but it’s still very important that you are vigilant and don’t leave the chicken in the oven too long.  Chicken breasts can go from being moist and delicious to being tougher than an old shoe in the blink of an eye.)

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Yield: Serves 4.

Source: Covered In Flour.

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