Pan Roasted Chicken Thighs with Cherry Tomatoes
Servings 4
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