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4.5 from 16 votes

Baked Chicken with Okra and Tomatoes

Tasty bone-in chicken thighs are roasted in a rich sauce of sliced okra and tomatoes with fresh herbs. Perfect way to use up a late summer garden bounty.
Course Main Courses
Cuisine American
Resting time 15 minutes
Total Time 45 minutes
Servings 8 people
Calories 258kcal
Author Lisa B.


  • 8 skinless chicken thighs
  • 2 tablespoons olive oil
  • 4 medium tomatoes chopped
  • 1 cup sliced fresh or frozen
  • 4 garlic cloves diced
  • 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


  • Preheat oven to 350 degrees.
  • Season chicken thighs with salt and pepper.
  • Heat the olive 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 pan and set aside.
  • Add the okra to the pan and sauté about five minutes. Add garlic and sauté until fragrant, about 30 seconds to one minute.
  • Add the chicken broth and the tomato paste to the pan. Stir tomato paste is completely dissolved. Add the tomatoes and herbs cook for 2 to 3 minutes. Season sauce with salt and pepper.
  • Spread tomato sauce into the bottom of a 9 x 13 x 2-inch baking dish. Nestle the chicken thighs in the sauce. Bake for 40-45 minutes or until the meat’s internal temperature reaches 170 degrees. Allow chicken to rest for 10-15 minutes before serving.
  • Serve with tomato sauce drizzled over the top.


Serving: 1piece of chicken | Calories: 258kcal | Carbohydrates: 6g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 244mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 23.3mg | Calcium: 107mg | Iron: 2mg