Adding dill pickles to this baked chicken recipe helps to tone down the acidity of the stewed tomatoes, and results in a rich tangy sauce that's delicious with pasta and bread.
Preparation Time
10 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 25 mins
Calories
462 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
Step 3
Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
Step 4
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.
Ingredients
2 tablespoons olive oil
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes
1 pinch seasoned salt, or to taste
4 chicken leg quarters with skin, split into drumsticks and thighs
