Pan Roasted Chicken Thighs with Cherry Tomatoes is an easy on your budget and easy to make dinner recipe that’s delicious.
We eat a lot of chicken in this house. It’s easy on the food budget and extremely versatile. I don’t have a particular chicken part that I love more than another. To me, chicken wings, breasts , legs and thighs all have their place in the cooking world. I use bone in chicken parts to make stews and soups while breasts are used for a quick stir fry, homemade chicken fingers or Chicken Parmesan. The chicken part that I get the most use out of though, are chicken thighs. Especially pan roasted chicken thighs.
Can I use Bone- In Chicken Thighs Instead of Boneless Chicken Thighs in The Recipe?
This recipe uses boneless chicken thighs. Now I know someone’s going to wonder about this so we’re going to get it out of the way. I’ve never used bone in thighs. I can only guess that you can, but… Just remember that boneless chicken thighs will cook quicker than bone in thighs. You’ll have to add more cooking time to the recipe to make sure that the bone in chicken thighs are done.
My Suggestions For Using Bone In Chicken Thighs
You may have to reduce the oven temperature down from 425 degrees and put a piece of foil over the pan to keep the bone in thighs moist for the longer oven time. I’d also take the skin off of the bone-in thighs before I made the recipe, the skin will add more fat than you want in the final product. Now, if you do use bone in chicken thighs, drop a comment and tell me how it went for you! Let’s gather the ingredients for Pan Roasted Chicken Thighs with Cherry Tomatoes and make it together.
Pan Roasted Chicken Thighs with Cherry Tomatoes Ingredients:
- 4 boneless skinless chicken thighs (about 11/2 pounds)
- 1/2 Teaspoon salt
- 9 whole unpeeled garlic cloves
- 1 1/2 Tablespoons lemon juice
- 2 Tablespoons olive oil, plus more for drizzling
- 1 Tablespoon sweet paprika
- 1 Teaspoon dried oregano
- 3/4 Teaspoon ground Cumin
- 1 Teaspoon brown sugar
- 1 Pint Cherry Tomatoes, halved
- 1/4 cup fresh herb of your choice (Dill, Parsley) to garnish when served
- black pepper
Obviously I’m not going to know the size of your boneless chicken thighs when you make this recipe. I’ve seen boneless chicken thighs that looked like they came from a turkey down to very small thighs in the grocery store. You can use a 9×9 inch pan or a casserole dish as I did to put all 4 chicken thighs in plus the cherry tomatoes.
Step One
Preheat the oven to 425 degrees. Smash all the garlic cloves with the side of a knife and peel them. Finely grate one clove of garlic and put it into a small bowl. Add the olive oil, lemon juice, paprika, oregano, brown sugar and cumin to the bowl. Stir the ingredients together to combine them.
Step Two
Place the boneless, skinless chicken thighs in a 9 inch baking dish. Salt and pepper the thighs. Pour the sauce we just made in step one over the boneless chicken thighs in the baking pan.
Step Three
Add the remaining smashed garlic and cherry tomatoes to the baking dish spreading them out around the chicken thighs. Season the tomatoes lightly with salt and drizzle them with a little olive oil. Place the chicken thighs in your preheated 425 degree oven and roast them until golden brown and cooked through, about 30 minutes. Half way through the roasting time, about 15 minutes, stir the tomatoes in the baking pan without disturbing the chicken, place them back into the oven to finish roasting.
Step Four
To serve our delicious dinner… place each chicken thigh on a dinner plate. Stir the tomatoes around in the baking pan, scraping the pan as you go to get all the little bits on the bottom and sides of the pan that have roasted along with the chicken. Stir the fresh Dill or the herb of your choice into the tomatoes and pan juices. Salt to your taste. Spoon the tomatoes and garlic over the chicken on the plate and serve.
This amazing, inexpensive chicken recipe is… WHAT”S FOR DINNER?! And it’s delicious!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Skillet Tomato Chicken Breasts…Tomato and Basil Boneless Chicken Breasts...Chicken Enchiladas with Homemade Red Enchilada Sauce…Chicken and Spinach Dinner...Crock Pot Tuscan Chicken
Pan Roasted Chicken Thighs with Cherry Tomatoes
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 Teaspoon salt
- 9 whole unpeeled garlic cloves
- 2 Tablespoons olive oil, plus more for drizzling
- 1 1/2 Tablespoons lemon juice
- 1 Tablespoon sweet paprika
- 1 Teaspoon dried oregano
- 1 Teaspoon brown sugar
- 3/4 Teaspoon ground cumin
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh parsley to garnish the chicken before serving (optional)
Instructions
- Preheat your oven to 424 degrees. Season the chicken with salt and place in a 9 inch baking dish.
- Smash the garlic cloves with the side of a knife and peel them. Grate one garlic clove and put it into a small bowl. Add 2 Tablespoons olive oil,1 1/2 Tablespoons lemon juice, paprika, oregano, brown sugar and cumin to the bowl with the grated garlic. Mix the ingredients together until well combined. Pour the mixture over the chicken in the baking dish and toss to coat the chicken thighs.Add the tomatoes and remaining smashed, peeled garlic cloves to the dish spreading them out around the chicken thighs. Season the cherry tomatoes lightly with salt and drizzle with a little more olive oil. Place the baking dish in the oven and roast for about 30 to 35 minutes or until the chicken thighs are golden and cooked through. Half way through the cooking time (about 15 minutes) remove the baking pan from the oven and stir the tomatoes in the pan without moving the chicken thighs, place the pan back into the oven to cook for the remaining time.When the chicken is done, place the cooked thighs on plates. Stir the tomatoes in the pan and add the lemon juice, herbs, black pepper and salt to your taste. Mix all the ingredients in the pan, then spoon the mixture evenly over the cooked chicken on the plates. Garnish with parsley or the fresh herb of your choice
This was delicious. I think next time I’ll add capers and/or kalamata olives. This made lots of delicious juice which was good to put not only on the chicken but also on rice that I used as a side dish.