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.
Servings 8 people
Calories 258kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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