Quick Bruschetta Chicken Bake Recipe

Never getting tired of these summer pairings. Sign me up any day for bruschetta chicken and a glass of Oregon pinot noir from

Bruschetta chicken

4 bone in chicken thighs
1 1 /2 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
2 tsp. canola oil
1 medium-size Granny Smith diced
1 cup quartered cherry tomatoes
1 cup hulled and diced strawberries
1/4 cup torn fresh basil
3 Tbsp. extra-virgin olive oil
1 Tbsp. apple cider vinegar

1: Preheat oven to 375 degrees. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.

2. Combine apple, tomatoes, and strawberries in a bowl. Season with remaining 1 /2 teaspoon salt and remaining

1/4 teaspoon pepper, and toss gently to combine. Add basil, olive oil, and vinegar, and toss again. Serve immediately with chicken thighs.

The flavors melded well with the wine. A great summer pairing