Baked Chicken with Burst Tomato & White Wine Sauce

Another super easy one for you. IF you have a toaster oven or AC you can make this in a flash. I dont mind turning on the oven in the summer for a meal like this. its sheet pan style but often so juicy I prefer to use a roasting pan with sides.

I love really ripe tomatoes and almost always have Grape or Campari tomatoes on the counter. When they are getting too ripe, this is the perfect time to make a Burst Tomato Sauce. The juices from the tomatoes mix with the juices of the chicken and make the most mouthwatering sauce without even trying.

• 2 pounds bone in skin on chicken thighs - I use thighs because they are tender moist and easy to eat plus a bonus of being budget friendly. I leave skin on so they do not dry out but I do not eat the skin
• 2 tablespoons olive oil
• 1 tablespoon Cavendars Greek Seasoning, or use Lemon Pepper Seasoning
• 2 cups small tomatoes
• 1/4 cup white wine
• 1/4 cup chicken broth or bouillon
• 6 large basil leaves, torn into small pieces

• Place the chicken pieces in a large bowl and toss with olive oil and Greek Seasoning until well coated.
• Preheat oven to 400 degrees. Arrange chicken skin side down on a sheet pan and cook 20 minutes. Turn chicken pieces, evenly scatter tomatoes, add wine and broth to pan. Cook until liquid evaporates to sauce consistency and tomatoes have softened and burst, 15 to 20 minutes.
• Transfer chicken, tomatoes and juices to a big bowl to place in the center of the table. Sprinkle the basil leaves over the dish and serve.