April 4, 2013

Roast Chicken Thighs with Tomatoes & Shallots

Roast Chicken Thighs with Tomatoes & Shallots

There is nothing like the first hint of spring to inspire a light chicken dish full of fresh tomatoes and herbs for dinner. This true powernap recipe (under 10 minutes to assemble!) came together in a jiffy over the weekend. I had some fresh chicken thighs on hand and decided to roast them in one large pan with cherry tomatoes, shallots, thyme, and basil. The naptime preparation was a cinch, I simply assembled the one dish meal and stuck it in the fridge for the afternoon!

Roast Chicken Thighs with Tomatoes & Shallots

For dinner I popped the pan in the oven and sauted some fresh spinach with olive oil and pine nuts while the chicken baked. It was hard to not prepare a carb – but the baby weight loss goal is in my mind and I am doing my best to stay as healthy as possible! (However, if you are not as gung-ho as me a few noodles or a bed of polenta would be excellent side dishes with this meal.) Once it had finished cooking the chicken was tender and juicy with crisp skin, and the tomatoes and shallots were softened and richly flavored. We served everything over the bed of spinach and enjoyed an easy, healthy meal!


Roasted Chicken Thighs with Tomatoes & Shallots


8 fresh chicken thighs
1 ½ cups fresh cherry tomatoes
4 shallots, peeled and quartered lengthwise
1 teaspoon kosher salt
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried basil


1. Preheat the oven to 375 degrees F.

2. In a 13 x 9 baking dish place the chicken thighs, tomatoes, and shallots and toss them with the olive oil and salt so they are lightly coated on all sides. Then, sprinkle the thyme and basil on top of the chicken and vegetables. Try your best to make sure the chicken and vegetables are in one even layer on the pan, it is OK to tuck the shallots and tomatoes snuggly between the chicken thighs.

3. Bake the chicken for 35 to 40 minutes, or until the skin is light brown and slightly crispy. Remove from the oven and allow to cool for about five minutes. Then, serve the chicken, tomatoes, and shallots over a bed of sauted spinach or your pasta of choice.

Naptime Notes

Naptime Recipe Serving ideas

This simple one-pan meal is perfect to eat as is. However, it would also be delicious served over spinach, like we did, or polenta, or noodles, or even potatoes!

Naptime Stopwatch

10 minutes assemble time, 40 minutes bake time

Naptime Reviews

This easy recipe was a hit with the kids AND adults.



More Naptime Recipes

One Response to “Roast Chicken Thighs with Tomatoes & Shallots”

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