This was a simple easy delicious dinner , I served over rice but you can do whatever you’d like. I also had roasted string beans on the side.

The marinade whips up in no time and I used Campari tomatoes and when I cooked for app. 25 minutes I removed from oven and with a fork I smashed down tomatoes to make a delicious sauce for the chicken, put back in for maybe another 5 minutes. Chicken thighs were perfection on a plate.

Easy dinner for the family you may want to double. I used a 3 quart pyrex baking dish

I only used 4 chicken thighs app. 1 1/4 lb. for the two of us .

Ingredients:

1 1/2 – 1 3/4 lbs. boneless, skinless chicken thighs

approximately 5 Campari Tomatoes if you can’t find Campari use cherry tomatoes

for the marinade:

2 Tablespoons dijon mustard

2 Tablespoons Tomato Paste

2 Tablespoons Fresh Lemon Juice

2 Tablespoon extra virgin Olive Oil

1 teaspoon dried thyme

2 finely chopped garlic cloves

1/2 teaspoon crushed red pepper — if you don’t like a bit of heat omit this

2 medium shallots sliced thinly

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Pre heat the oven to 425 degrees

Spray the baking dish with non stick cooking spray like Pam- then place chicken in it

Mix the marinade in a small bowl

pour the marinade over the chicken and turn pieces to coat

scatter the sliced shallots over the chicken and in between the thighs add the Campari tomatoes whole or cherry tomatoes whole

You can bake immediately or cover and refrigerate chicken in marinade for up to a day

Bake the uncovered chicken for 25-30 minutes, mash the tomatoes,

Serve Warm over rice or whatever you’d like.