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

Printed from: