Roast Chicken Thighs with Tomatoes and Herbs
Infuse your weeknight dinners with rustic, flavor-packed simplicity by trying this recipe for Roast Chicken Thighs with Tomatoes and Herbs. Juicy, bone-in, skin-on chicken thighs are seasoned with paprika, salt, and pepper, then roasted to golden perfection alongside sweet, blistered cherry tomatoes, whole garlic cloves, and aromatic sprigs of fresh thyme and rosemary. A squeeze of fresh lemon juice brightens the dish, while the oven’s high heat crisps the chicken skin and caramelizes the vegetables for maximum flavor. With only 10 minutes of prep and a 40-minute cook time, this one-pan meal is ideal for effortless entertaining or an elevated family dinner. Serve it with a drizzle of pan juices, and let the vibrant, Mediterranean-inspired flavors shine. Perfect for anyone seeking easy roasted chicken recipes packed with freshness and comfort!
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 cups cherry tomatoes
- 4 pieces garlic cloves
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1 piece lemon
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Pat the chicken thighs dry with paper towels, ensuring the skin is as dry as possible for a crispier roast.
Step 3
Drizzle 2 tablespoons of olive oil over the chicken thighs. Rub both sides with the oil, then season both sides evenly with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Step 4
Place the chicken thighs skin-side up in a large roasting dish or a rimmed baking sheet.
Step 5
In a bowl, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil and 0.5 teaspoon of salt.
Step 6
Scatter the tomatoes, whole garlic cloves, thyme sprigs, and rosemary sprigs around the chicken in the roasting dish.
Step 7
Slice the lemon in half. Squeeze one half over the chicken and vegetables, then cut the remaining half into wedges and tuck them into the dish.
Step 8
Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden and crispy.
Step 9
Remove the roasting dish from the oven and let the chicken rest for 5 minutes.
Step 10
Serve the chicken thighs with the roasted tomatoes, garlic, and a drizzle of the pan juices. Garnish with fresh thyme or rosemary if desired.
Nutrition Facts
| Serving size | (1438.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2197.1 |
| Total Fat 156.3g | 0% |
| Saturated Fat 44.3g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 729mg | 0% |
| Sodium 4313.5mg | 0% |
| Total Carbohydrate 31.3g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 13.5g | |
| Protein 168.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 228.0mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 3301.9mg | 0% |
Source of Calories