Herbed Roasted Chicken Thighs with Cherry Tomatoes
Quick and easy and so delicious. Chicken is browned on the stove in savory infused butter and olive oil, then roasted with veggies. Winner.
Ingredients
| Olive oil | 2 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| Savory sprig | 1 | |
| Salt | 1 Pinch | |
| Pepper | 1 Pinch | |
| Chicken thigh | 3 ((with bone)) | |
| Cherry tomatoes | 1 Cup (16 tbs) ((heaping cup, about 24 | |
| Sweet peppers | 2 , sliced ((bell peppers would work too, use 1 | |
| For the sauce | ||
| Dried thyme | 1/4 Teaspoon | |
| Savory herb | 1 Tablespoon , chopped ((fresh)) | |
| Dried oregano | 1/4 Teaspoon | |
| Dried parsley | 1/4 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Red wine vinegar | 1/4 Cup (4 tbs) | |
| Balsamic vinegar | 1/4 Cup (4 tbs) |
Directions
GETTING READY
1.Pre-heat oven to 425F.
MAKING
2.Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil.
3.When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
4.Add a tiny bit of salt and pepper to oil.
5.Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more. Remove from heat.
6.Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper.
7.Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
SERVING
8.Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.
Recipe Summary
Nutrition Facts
Serving size
Calories 286Calories from Fat 154
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 329 mg13.71%
Total Carbohydrates 16 g5.3%
Dietary Fiber 5 g20%
Sugars 8 g
Protein 16 g32%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
