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5 from 1 vote

Baked Tomato and Olive Chicken

Not only is this one tasty but it is super easy to make! Throw a few things in a pan, put it in the oven and you are done! Simple as that. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 436kcal


  • 6 ethically raised chicken thighs, rinsed and dried
  • 1 can black olives
  • 4 medium tomatoes, chopped I used tomatoes on the vine
  • 8 large basil leaves
  • 8 sprigs rosemary
  • 8 sprigs oregano
  • 1/4 - 1/2 teaspoon sea salt
  • dried basil
  • black pepper
  • 1-2 Optional: diced bell peppers


  • Preheat your oven to 350F
  • In a large glass baking dish (I used the 4.8 quart Pyrex baking dish) add all of the ingredients, except the dried basil and black pepper, and distribute evenly
  • Sprinkle each chicken breast with the dried basil and black pepper 
  • Cover the pan with tin foil
  • Place in the oven and bake for 45 minutes
  • Remove the tin foil and cook for an additional 10-15 minutes (until golden brown)
  • Remove from oven
  • Serve and enjoy!


This dish is so pretty so make it in your best casserole dish to go straight from oven to table.


Calories: 436kcal | Carbohydrates: 9g | Protein: 25g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1523mg | Potassium: 541mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1153IU | Vitamin C: 33mg | Calcium: 115mg | Iron: 3mg