Sunday, January 16, 2011

Baked Chicken with Roasted Tomatoes

Back in the days before my paleo "enlightenment," I used to make an awesome chicken and brie sandwich with roasted tomatoes. It was great fare for those summer outdoor concerts. I decided to modify the original recipe to fit our paleo needs. This time I used boneless, skinless chicken thighs because I think they have great flavor and they cook quickly in the oven. Feel free to modify the recipe to use up whatever you have on hand. Or cut out a step and use rotisserie chicken. Try it on a summer night while tomatoes are in season. Leftovers are great eaten cold the next day.

Adapted from

Serves 2.

3 tsp extra virgin olive oil, divided
2 cups grape or cherry tomatoes, about 1 pint, halved
2 Tbsp + 1 tsp good quality balsamic vinegar
1 Tbsp chopped fresh thyme
1/4 + 1/8 tsp sea salt
1/8 tsp freshly ground black pepper
1/4 cup paleo mayonnaise
1 Tbsp whole grain Dijon mustard (I like Maille.)
1 garlic clove, minced
1 lb boneless, skinless chicken thighs (or use what you've got, bone-in or boneless thighs, breasts, pieces, or even leftover rotisserie chicken will work)
2 cups fresh spinach

Evenly spread a thin layer of mayonnaise
mixture on each chicken thigh.
  1. Preheat oven to 375 degrees F.
  2. Season chicken with salt and pepper. Place in a glass baking dish and bake for 20 minutes. (Increase baking time, if needed, based on the type of chicken you use.)
  3. While chicken is baking, in a large oven-proof skillet, heat 1 tsp olive oil over medium high heat.
  4. Add tomatoes and cook for 4 minutes, stirring once.
  5. Remove from heat; stir in 2 Tbsp vinegar. Sprinkle with thyme, 1/4 tsp salt, and pepper.
  6. Place in oven and bake in for 10 minutes. Chicken and tomato mixture should be done around the same time.
  7. Whisk together paleo mayonnaise, mustard, and garlic in a small bowl.
  8. To serve, divide spinach evenly between two plates or shallow bowls. Drizzle with oil and vinegar and toss gently to coat. Top with chicken thighs. Evenly spread a thin layer of mayonnaise mixture on each thigh. 
  9. Spoon roasted tomatoes on top and serve immediately.


  1. This was such a great recipe Pam - I really like how all the flavors work together and it was so easy to put together. There were no leftovers!!

  2. Mmm. I haven't had this one in a while--may have to put in in the queue! I'm so glad you liked it, Diane. Thanks for letting me know!