Ingredients
4 bone-in chicken thighs (skin-on or skinless)
2 tablespoons olive oil
3 cloves garlic (minced)
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups cherry tomatoes (fresh, halved)
1/4 cup fresh basil (chiffonaded)
1 tablespoon balsamic vinegar
Instructions
Preheat oven to 425°F (220°C)
Pat chicken dry and season with salt, pepper, and oregano
Place thighs skin-side up on a baking sheet, drizzle with olive oil, and roast for 25 minutes
Toss cherry tomatoes, basil, garlic, and balsamic vinegar in a bowl
After roasting, top each chicken thigh with bruschetta mixture and return to oven for 10 minutes
Notes
Use a meat thermometer: Chicken is done at 165°F (74°C)
Bruschetta topping can be prepped ahead and stored in airtight container
Serve with crusty bread to soak up excess bruschetta sauce
- Prep Time: 15
- Cook Time: 35
- Category: Cozy Chicken
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 160mg