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Tomato Garlic Chicken

 Tomato Garlic Chicken
I came up with this recipe many years ago as a way to warm up my family during cooler weather. The appealing aroma of garlic and fresh basil wafts through the house as it bakes.—Barbara Hasanat, Tucson, Arizona
4 ServingsPrep: 10 min. + standing Bake: 1-1/4 hours


  • 3 to 4 garlic cloves, minced
  • 1 teaspoon salt
  • 5 medium red potatoes, cut into 1/4-inch slices
  • 5 tablespoons olive oil, divided
  • 1 large onion, thinly sliced
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 medium tomatoes, chopped
  • 1 tablespoon minced fresh basil


  • In a large bowl, combine garlic and salt; let stand for 15-20
  • minutes. Add potatoes and 2 tablespoons oil.
  • In a greased 13-in. x 9-in. baking dish, layer the potato mixture,
  • onion, chicken and tomatoes. Sprinkle with basil. Drizzle with
  • remaining oil.
  • Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes
  • longer or until chicken juices run clear and potatoes are tender.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 762 calories, 39 g fat (8 g saturated fat), 131 mg cholesterol, 727 mg sodium, 55 g carbohydrate, 6 g fiber, 48 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Tomato Garlic Chicken (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.