Baked Chicken with Cherry Tomatoes, Herbs and Lemon


6 ½ t olive oil
4 boneless, skinless chicken breasts or thighs
8 oz cherry tomatoes, halved
½ t salt
1 ½ t balsamic vinegar
freshly ground pepper
1 lemon, cut into 8 thin slices
6-8 fresh tarragon springs
8-10 fresh sage leaves, can replace with any herbs of your choice!


Preheat oven to 375.
Lightly grease a baking dish with olive oil
Place chicken in baking dish.
Arrange tomatoes around chicken.
Drizzle chicken with vinegar and olive oil.
Sprinkle with salt and pepper.
Top each breast or thigh with 2 lemon slices.
Arrange herbs over and around chicken.
Bake until chicken is opaque throughout, 25-30 minutes.
When serving, spoon tomatoes and olive oil over chicken and herbs.


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