Baked Chicken with Cherry Tomatoes

Savor this simple and flavorful Chicken with Cherry Tomatoes Recipe that combines the sweetness of tomatoes with savory garlic. 

Do you love cherry tomatoes as much as me? I love biting into them and getting a sweet burst of tomato goodness that just screams summer time, like in this Simple Tomato Salad or this Tomato Bruschetta.

And as good as they are raw they are even better when they are slow roasted with some garlic. And as if garlic and tomatoes isn’t enough, today I have turned it into a perfect weeknight meal by adding chicken thighs. The result is this Baked Chicken with Cherry Tomatoes. And it is divine.

I’ve said it before but I’ll say it again because I think it’s really important. One of the things I really love about cooking is cooking simple dishes. Simple dishes with few ingredients, seasoned so delicately that the true flavor of the ingredients really shine through. 

Let’s talk about what ingredients you need to make it: 

Baked Chicken with Cherry Tomatoes Ingredients: 

• BONE-IN SKIN ON CHICKEN THIGHS: Bone-in skinless chicken thighs are going to give you the best flavor when making this dish. The skin gets crispy and the dark meat of chicken thighs stays moist when slow roasting. 
• OLIVE OIL: To toss with cherry tomatoes and garlic and help everything brown. 
• WHITE WINE: Use a dry white wine like a pinot gris or sauvignon blanc. Also make sure it is something that you like to drink because cooking it will concentrate the flavor. 
• GARLIC: I like to use a lot of garlic in this recipe. It slow roasts and becomes sweet and savory. 
• CHERRY TOMATOES: Next to the chicken, these are the star of the show. Even better if they are from your garden. 
• SALT/PEPPER 
• PARSLEY: For garnish, optional. 

Step by Step Photos and Instructions: 

Like I said before, the simplicity is what makes this dish! Just a few simple steps is all you need. Follow along with the step by step photos and instructions. 

• STEP #1: Preheat oven to 325. Line a rimmed baking sheet with parchment paper (or roasting pan that is big enough to cook the chicken with a couple of inches between them). Use paper towels to pat the chicken dry. This will help the chicken skin crisp up when it’s cooking. Season with salt and pepper. 
• STEP #2: Combine halved tomatoes with olive oil, white wine, garlic and salt. 
• STEP #3: Place the chicken on prepared baking sheet. Pour the tomato mixture over the chicken. Bake for 50 – 60 minutes or until chicken registers 165 degrees F on a meat thermometer. Turn on the broiler and broil for 2 minutes to crisp the skin. 
• STEP #4: Transfer to a serving platter. Spoon tomatoes and garlic over the top. Garnish with chopped parsley and serve. 

Storage and Leftovers: 

Store any leftovers in the refrigerator and use within 3 days. You can rewarm in the oven at 325 until warmed through. I also shredded some of the chicken and tossed it with the tomatoes and enjoyed as a chicken salad sandwich. 

More tomato recipes: 

Oven Roasted Tomatoes are juicy little bits of tomato bliss. Made simply with cherry tomatoes, olive oil, salt, pepper and garlic. 

Baked Tomatoes are a burst of summer flavor. Campari tomatoes stuffed with bread crumbs, tomato, mozzarella and basil, these little bites are a must make. 

Wondering what to do with all your summer tomatoes? This Tomato Jam is perfect! Sweet and savory it’s great on bread, with cheeses, burgers and sandwiches. 

Note: Originally published in 2010. Updated in 2025 with new photos, modified recipe and nutrition information.