I like to keep my meals restricted to 5 main ingredients or less. This one, using only 3 main ingredients, is one of my favorites. In fact, using chicken thighs – which we don’t normally eat – in combination with the chicken breasts has made this dish one of our weekend treats! Three main ingredients and a few spices + 1 1/2 hours oven time = a tasty dinner for 6 people!

Cherry tomatoes


30-40 cherry tomatoes, washed, halved

4 chicken breasts

6 chicken thighs

3 bell peppers, washed, sliced into strips

sea salt to taste

2 teaspoons garlic granules

3 rosemary sprigs

2-3 bay leaves

1.5 tablespoons extra virgin olive oil

PlumCooks Chicken and Bell peppers


  1. Preheat the oven to 200°C.
  2. Place cherry tomatoes in a deep baking dish. Drizzle and coat with extra virgin olive oil (about 1 tablespoon).
  3. Sprinkle salt and rosemary sprigs on top of the tomatoes. Place bay leaves on top of the tomatoes.
  4. Place baking dish with the tomatoes in the oven and bake for 40-50 minutes – until the tomatoes start to char.
  5. While the tomatoes are baking, slice the bell peppers. Coat the bell pepper slices with some EVOO (about 1/2 tablespoon)
  6. Place the chicken pieces in a bowl and coat with the garlic granules. Add more sea salt or other spices – to taste.
  7. Once the tomatoes start to char, take the baking dish out of the oven. Remove the bay leaves.
  8. Place the chicken pieces on top of the tomatoes.
  9. Layer the bell peppers on top of the chicken pieces.
  10. Bake for 35-40 minutes.

The chicken bakes in the juice from the cherry tomatoes which keeps it quite moist. Enjoy with a side of cauliflower rice or brown rice.

PlumCooks Chicken and Bell peppers portion