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Baked Chicken Thighs with Tomatoes, Garlic and Balsamic

Baked Chicken Thighs with Tomatoes, Garlic and Balsamic

Chicken, we all need a new recipe for chicken and here is an easy one. The roasted tomatoes burst with flavor and make this dish magic!

Baked Chicken Thighs with Tomatoes, Garlic and Balsamic


2 pounds  bone-in, skin-on chicken thighs, trimmed of excess fat

1/2 teaspoon salt

2 teaspoons of Zhug spice, Israeli spice

2 cups of cherry tomatoes (a heaping basket or 25 to 30 cherry tomatoes)

6 whole cloves garlic, peeled. or 1 head of garlic top sliced off

3 Tablespoons Delightful Palate’s Balsamic Honey vinaigrette

2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)



1 Arrange chicken thighs in casserole dish,: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt and Zhug spice.

 Preheat oven to 375°F  (190°C).

 Prep cherry tomatoes by cutting in half. Place in a bowl  with garlic ,Balsamic Garlic Honey vinaigrette:  Place tomatoes, garlic, rosemary around chicken: Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

 Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.