SUNSET® Tomatoes on the Vine and Olive Baked Chicken Thighs with Fresh Rosemary
This flavorful one-pot dish is delicious served with creamy polenta or a whole grain rice blend to soak up all the tasty juices!
Makes 4 servings
4 SUNSET® Tomatoes on the Vine
3 Tbsp olive oil
8 boneless skinless chicken thighs
Salt and pepper
6 cloves garlic, crushed
1/3 cup chicken broth
4 sprigs fresh rosemary
1 lemon, cut into 5 slices
3/4 cup pitted assorted imported olives, mix of green and black
Preheat an oven to 400 degrees F.
Cut each tomato in 4 wedges and set aside.
Heat olive oil in a large Dutch oven or cast iron skillet over medium high heat. Season chicken liberally with salt and pepper. Add chicken to hot pan and cook on each side for about 4 minutes or until golden brown. Stir in garlic. Remove from heat, add broth, and lay rosemary and lemon slices over chicken. Cover tightly and place in the oven for 20 minutes. Set a timer.
After timer goes off, remove pan from oven and add scatter chicken with the tomatoes and olives. Return pan to oven to bake for 15 minutes more or until the chicken is tender