Herbed chicken thighs with blistered tomatoes
Herbed chicken thighs with blistered tomatoes
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs, about 6-8 ounces each
- 1 1/2 pounds cherry tomatoes, halved
- 3 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 lemon, for juicing
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 5 min•🌡️ 400°F - 2
In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, 2 minced garlic cloves, 1/2 teaspoon of chopped fresh rosemary, 1/2 teaspoon of chopped fresh thyme, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 5 min - 3
In a separate bowl, combine the remaining 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 tablespoon of chopped fresh rosemary, 1/2 tablespoon of chopped fresh thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Rub this herb mixture all over the chicken thighs, ensuring to get some under the skin if possible.
⏱️ 5 min - 4
Arrange the seasoned chicken thighs skin-side up in a single layer on a large rimmed baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400°F - 5
After 20 minutes, carefully remove the baking sheet from the oven. Scatter the seasoned cherry tomatoes around the chicken thighs on the baking sheet. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy and golden brown, and the tomatoes are blistered and softened.
⏱️ 15 min•🌡️ 400°F - 6
Remove the baking sheet from the oven. Squeeze the juice from the half lemon over the chicken and tomatoes. Let the chicken rest for 5 minutes before serving.
⏱️ 5 min - 7
Serve the herbed chicken thighs with the blistered tomatoes and any accumulated pan juices.
Kitchen Tools
Nutrition Facts (per serving)
Herbed chicken thighs with blistered tomatoes
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs, about 6-8 ounces each
- 1 1/2 pounds cherry tomatoes, halved
- 3 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 lemon, for juicing
Instructions
- 1
Preheat your oven to 400°F. Pat the chicken thighs dry thoroughly with paper towels. This helps ensure crispy skin.
⏱️ 5 min•🌡️ 400°F - 2
In a large bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, 2 minced garlic cloves, 1/2 teaspoon of chopped fresh rosemary, 1/2 teaspoon of chopped fresh thyme, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Set aside.
⏱️ 5 min - 3
In a separate bowl, combine the remaining 2 tablespoons of olive oil, 2 minced garlic cloves, 1/2 tablespoon of chopped fresh rosemary, 1/2 tablespoon of chopped fresh thyme, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Rub this herb mixture all over the chicken thighs, ensuring to get some under the skin if possible.
⏱️ 5 min - 4
Arrange the seasoned chicken thighs skin-side up in a single layer on a large rimmed baking sheet. Roast for 20 minutes.
⏱️ 20 min•🌡️ 400°F - 5
After 20 minutes, carefully remove the baking sheet from the oven. Scatter the seasoned cherry tomatoes around the chicken thighs on the baking sheet. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy and golden brown, and the tomatoes are blistered and softened.
⏱️ 15 min•🌡️ 400°F - 6
Remove the baking sheet from the oven. Squeeze the juice from the half lemon over the chicken and tomatoes. Let the chicken rest for 5 minutes before serving.
⏱️ 5 min - 7
Serve the herbed chicken thighs with the blistered tomatoes and any accumulated pan juices.