Ingredients:

  • 4 6 oz boneless skinless chicken breasts
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 4 cloves garlic, smashed and roughly chopped
  • 2 cups cherry tomatoes
  • 0.5 cup red onion, coarsely diced
  • 1 tbsp lemon juice
  • 0.25 cup fresh basil leaves, torn
  • 1 tbsp extra-virgin olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Note: This high heat is what makes the tomatoes burst.
  2. In your baking dish, combine the cherry tomatoes, diced red onion, and smashed garlic.
  3. Drizzle with 1 tbsp of olive oil and the lemon juice. Toss gently to coat, then spread the mix in an even layer.
  4. Pat chicken breasts dry with paper towels. Note: Moisture on the skin prevents browning.
  5. In a small bowl, mix the remaining olive oil, oregano, salt, and pepper.
  6. Rub this spice mixture generously over all sides of each chicken breast.
  7. Nestle the seasoned chicken breasts directly on top of the tomato and onion bed. Make sure they aren't crowded so the air can circulate.
  8. Bake for 20-25 minutes until the tomatoes have collapsed and the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove from the oven and let the meat rest for 5 minutes.
  10. Garnish with torn fresh basil and a final drizzle of 1 tbsp olive oil before serving.