Drop whole raw cherry tomatoes around raw bone-in chicken thighs, paired with 2 more ingredients, into a cast iron skillet for a weekend supper that disappears faster than anything else

This little skillet supper reminds me of the kind of thing my mother would have thrown together on a busy Saturday night when the garden was overflowing and nobody wanted to fuss. You take sturdy bone-in chicken thighs, scatter in whole cherry tomatoes straight from the carton, tuck in fresh basil, and let the oven do the work. Everything goes into one cast iron skillet at the same time—no pre-cooking, no special tricks—just honest ingredients that melt into a glossy, spoonable sauce. It’s the sort of Midwest farmhouse cooking I grew up with: simple, practical, and so good it has a way of disappearing from the table before you can even think about leftovers.

Serve these juicy chicken thighs right from the cast iron skillet, with a big spoon to catch all the blistered tomatoes and pan juices. They’re wonderful over a bed of buttered egg noodles, mashed potatoes, or plain white rice to soak up the sauce. A crisp green salad or steamed green beans balance the richness nicely. If you have a good crusty bread on hand, pass it around the table for dipping into the skillet—around here, that’s usually the first thing to go.

Servings: 4

4 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds total)

Preheat your oven to 400°F (200°C). Place a 10- to 12-inch cast iron skillet on the stove or counter so it’s ready to load. Pat the chicken thighs dry with paper towels so they’ll brown better.

Drizzle the olive oil into the cast iron skillet. Place the chicken thighs in the skillet, skin side up, and turn them once or twice so the bottoms are lightly coated with oil. Arrange them so they sit in a single layer with a little space between each piece.

Sprinkle the salt and black pepper evenly over the chicken thighs. If you’re using the sliced garlic, tuck the slices here and there around the chicken so they’ll flavor the juices as everything bakes.

Take the whole raw cherry tomatoes in your hands and drop them all around the raw chicken thighs in the cast iron skillet, filling in the spaces between the pieces. The tomatoes should mostly be in a single layer, but it’s fine if they pile up a bit around the edges.

Tear or roughly chop the basil leaves. Scatter most of the basil over and around the chicken and tomatoes, reserving a small handful for garnish after baking. The basil on top will darken in the oven but will perfume the whole dish.

Slide the skillet into the preheated oven, uncovered. Bake for 35 to 45 minutes, until the chicken skin is golden, the tomatoes have burst and released their juices, and the internal temperature of the thickest part of each thigh reaches at least 165°F (74°C). If your chicken pieces are large, check the temperature rather than just the clock.

If you’d like crisper skin, move the skillet to the top rack and broil on high for 2 to 3 minutes at the end of cooking, watching closely so the skin browns but does not burn. The tomatoes will be very bubbly and soft at this point.

Carefully remove the skillet from the oven and let the chicken rest in the hot pan for about 5 minutes. Spoon some of the roasted tomatoes and pan juices over the top of each thigh, then sprinkle with the remaining fresh basil. Serve the chicken straight from the cast iron skillet, making sure everyone gets plenty of the soft tomatoes and juices on their plate.

You can nudge this simple skillet supper in a few directions without losing its easy charm. If you like a touch of richness, stir a tablespoon of butter into the hot pan juices right after the skillet comes out of the oven. For a bit more color, add a few yellow or orange cherry tomatoes along with the red ones. A small splash (2 to 3 tablespoons) of dry white wine or chicken broth around the chicken before baking will give you extra sauce, but don’t drown it—you still want the tomatoes to roast, not stew. If you don’t have fresh basil, you can use 1 to 2 teaspoons of dried Italian seasoning, though the flavor will be a little different from the bright garden taste of fresh herbs. Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking and unsafe cold spots near the bone. Patting the chicken dry before seasoning helps it brown better and reduces splattering. Use a meat thermometer to check that the thickest part of each thigh, away from the bone, reaches at least 165°F (74°C) before serving. Handle raw chicken with care: wash your hands, knives, and cutting boards with hot, soapy water after they touch raw poultry, and don’t reuse any plate or utensil that held raw chicken unless it has been thoroughly washed. Let leftovers cool slightly, then refrigerate within 2 hours in a shallow container; they will keep safely for about 3 to 4 days and should be reheated until hot all the way through before eating.