Baked Basil Chicken with Tomato and Garlic

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Basil grows very well in my balcony as it gets almost 6 hours of full sun daily.  However, I don't harvest basil often as I only use a few leaves on bread or pizza.   Just a couple of weeks ago,  I discovered a  recipe for basil oil sauce, which can be used in many ways: drizzle over salads, on top of grilled meat or fish, mix it with rice for a delicious basil garlic rice, etc. So , I harvested 2 cup of basil and made a jar of basil oil sauce. It's fantastic ! Now the humble chicken thighs get a major upgrade with this sauce .


While the basil chicken sounds fancy, it can be simple and easy to cook. Seasoning the chicken with salt, pepper, cooking wine and garlic cloves, then leave it in the refrigerator for 2-3 hrs. When ready to cook, drizzle the basil oil sauce over the chicken and place in a baking dish. We all know tomato and basil are a match made in heaven,  so don't forget cherry tomatoes. They make the dish just as delicious as it looks. BONUS POINT: If you are craving some potato wedges,  place seasoned potato wedges below the chicken - they make a perfect side dish ! 
Basil Oil Sauce
(recipe adapted here)

Ingredients :
- 2 cups of packed basil leaves 
- ½-1 cup of olive oil 
- 1-2 garlic cloves add more if you are a garlic lover 
- Salt to taste

Method:
Place the basil, olive oil, garlic, and salt in a blender or mini-food processor, mix until you have smooth sauce. Taste and add additional salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce. The basil oil can be used immediately or refrigerated until ready to use.
HOW TO MAKE BASIL OIL SAUCE (50 SEC )




Oven-Baked Basil Chicken with Tomato and Garlic 
(recipe adapted here)

Ingredients:
- 2-3 chicken thighs, bone-in , skin-on
- Salt and pepper to season
- 1 tablespoon cooking wine to season 
- 2 cups cherry tomatoes
- 2 tablespoons basil oil sauce
- 6 large cloves of garlic
- 6 large russet potatoes, cut into wedges
- salt and pepper (adjust to your tastes) 
- 1 tablespoon olive oil 
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon mixed herbs (Thyme, Rosemary, Oregano)

Method:
1. Season chicken on both sides with salt , pepper, and cooking wine.  Leave in refrigerator for 2-3 hours. 
2. Preheat oven to 425 degrees F (220 degC).  
3. Spray an baking dish with cooking spray and set aside. 
4. Place Parmesan cheese, olive oil,  pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. 
5. Spread the potatoes over the baking dish. 
6. Drizzle the chicken with basil oil sauce and place chicken on the potatoes. 
7. Scatter the cherry tomatoes and garlic cloves in the baking dish.
8. Bake, uncovered, for 35-40 minutes, or until chicken is golden in color.
9.Garnish with additional fresh herbs, if desired. Serve warm.

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