Description
A quick and flavorful one-pan dish featuring golden-brown chicken, blistered cherry tomatoes, and lemon-scented pan juices, ready in about 30 minutes.
Ingredients
Scale
- 4 boneless skin-on chicken thighs (about 1.25 pounds)
- 1 pint cherry tomatoes, halved
- 1 large lemon (zest and juice)
- 4 cloves garlic, thinly sliced
- 1 medium red onion, cut into wedges
- 8 ounces baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
- Salt and black pepper, to taste
- 1 handful fresh parsley, chopped, for finishing
- Optional: 1/4 cup low-sodium chicken broth or white wine for deglazing
Instructions
- Pat the chicken dry and season generously on both sides with salt, pepper, and smoked paprika.
- Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil; let it shimmer.
- Place chicken thighs skin-side down and sear for 5 to 7 minutes until deeply golden brown.
- Flip the chicken and add the potatoes and onion around the thighs with the remaining tablespoon of oil; season vegetables lightly.
- Add garlic and cherry tomatoes to the pan, tucking them between items, and toss gently till evenly distributed.
- Squeeze half the lemon juice over everything and add lemon zest; pour in chicken broth or white wine if the pan looks dry.
- Transfer the skillet to a preheated 400°F oven and roast for 12 to 15 minutes until potatoes are tender and chicken reaches 165°F.
- Remove from oven and rest for 5 minutes, then finish with remaining lemon juice and chopped parsley.
Notes
Use skin-on thighs for better browning. Overcrowding the pan can cause soggy skin and steaming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg