with Okra & Tomatoes

OVEN ROASTED CHICKEN

8 chicken thighs, bone-in, skin on 2 tablespoons oil 2 cups cherry tomatoes 1 cup sliced fresh or frozen okra 4 garlic cloves, minced 1 tablespoon tomato paste 1 cup chicken stock 1 tablespoon chopped fresh basil or 1 ½ teaspoons dried 2 teaspoons chopped fresh oregano or 1 teaspoon dried Salt and pepper, to taste

INGREDIENTS

1

Preheat the oven to 350 degrees F. Season the chicken thighs on both sides with salt and pepper.

Season the chicken

2

Heat the oil in a large skillet over medium high heat. Working in batches if needed, add the chicken skin side down to the pan. Sauté until the skin is browned, about 5 – 7 minutes. Remove chicken from the pan and set aside.

Brown the chicken

3

Add the okra to the pan and sauté about five minutes. Add the garlic and sauté until fragrant, about 30 seconds to one minute.

Add okra and garlic

4

Add the chicken broth and the tomato paste to the pan. Stir the tomato paste until it is completely dissolved.

Add broth and tomato paste

5

Add the cherry tomatoes and herbs and cook for 2 to 3 minutes. Season the sauce with salt and pepper to your preference.

Add tomatoes and herbs

6

Spread the okra and tomatoes into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce. Bake the chicken thighs for 40-45 minutes or until the meat’s internal temperature reaches 165 degrees.

Transfer to a baking dish

7

Allow chicken to rest for 10-15 minutes before serving. Serve with tomatoes and okra on the side or pour over the top of the chicken.

Serve

Nutrition Info

Yield

1 chicken thigh

calories

258 kcal per serving

Carbs

6g per serving

SODIUM

244 mg per serving

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