by Florence W Deems


Chicken thighs, fryer sized, 4

One medium onion, chopped

One 14.5 oz can chopped tomatoes (with basil & garlic added).



Preheat oven to 350 degrees

In cast iron skillet brown chopped onions and chicken thighs in olive or other oil

Salt & pepper

Add can of tomatoes.

Add enough water to come halfway up thighs

Put uncovered pan in over. Bake for about 35-40 minutes.

Serve in shallow soup bowls.


Add chopped carrots, celery, etc. Maybe other herbs and spices.

This is one of the easiest ways to prepare tasty chicken. You can use your own brand of canned chopped tomatoes (garlic, basil) - most manufacturers have them plain, or with other herbs added. This would work with chicken breasts, too - I'd get boneless for those, tho, to shorten cooking time. But whatever chicken pieces are on sale is the best way to go.

See Easy Baked Chicken 1 and 2 and 3 and Easy Baked Turkey for other versions.

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