Juicy chicken thighs served with roasted Calabrian cherry tomatoes bring a perfect balance of savory and spicy, with sweetness from fresh summer cherry tomatoes.
Roasting a blend of Calabrian chili peppers, fresh cherry tomatoes, and sun-dried tomatoes with juicy chicken makes for a perfect savory meal with just the right amount of sweet undertones.
Such an easy meal! Combining spicy, piquant Calabrian chili peppers with savory sun-dried tomatoes and sweet cherry tomatoes makes for a perfect companion to crisp, juicy chicken thighs. Serve it alongside cooked pasta, roasted potatoes, or white rice for a perfect midweek meal.
Best of all? You only need a few ingredients to make this divine one-pot meal.
How to make this chicken with roasted Calabrian cherry tomatoes
What you need
- Chili pepper paste: You’ll make an aromatic paste using Calabrian chili peppers, garlic cloves, lemon juice, and sun-dried tomatoes. If you can’t find Calabrian chili peppers, use crushed red pepper to taste.
- Chicken: I recommend bone-in, skin-on chicken thighs for the best flavor, but you can use boneless, skinless thighs or even boneless, skinless chicken breasts. Just be sure to adjust the roasting time as needed.
- For serving: I finish the chicken with fresh parsley. I’ve served this chicken with roasted potatoes and cooked pasta, and both are great options!
How to make it
- Step 1: First, you’ll prepare the Calabrian chili paste. Combine garlic, lemon juice, Calabrian chili peppers, and sun-dried tomatoes in a food processor and pulse until coarsely chopped. Add water and continue pulsing until smooth.
- Step 2: Brown the chicken thighs. Heat a small amount of oil in a wide pot over medium heat. Add the chicken thighs, skin-side down, and cook without moving for 5 to 7 minutes or until the skin releases easily from the pot. The skin should be crisp and golden brown. Flip and cook for 1 minute before transferring to a plate.
- Step 3: Add the cherry tomatoes to the pot and cook until the skins split before adding the Calabrian chili paste mixture. Stir and cook for 3 minutes.
- Step 4: Arrange the chicken on top and transfer to the oven for 30 to 40 minutes or until it registers 165ºF. As the chicken roasts, prepare your desired side dish.
- Step 5: Remove from the oven and finish with fresh parsley on top.
Chicken with Roasted Calabrian Cherry Tomatoes
Juicy chicken thighs served with roasted Calabrian cherry tomatoes bring a perfect balance of savory and spicy, with sweetness from fresh summer cherry tomatoes.
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Servings: 4
Calories: 389kcal
Equipment
Ingredients
- 4 cloves garlic (peeled)
- 3 to 4 Calabrian chili peppers (trimmed)
- 1 lemon (juiced)
- ¼ cup sun-dried tomatoes (plus 1 tablespoon oil from the jar)
- ¼ cup water
- 2 pounds bone-in, skin-on chicken thighs (about 4 thighs total)
- 2 teaspoons kosher salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 1 teaspoon extra virgin olive oil
- 1½ pounds cherry tomatoes
- ¼ cup parsley (loosely packed; minced)
Instructions
Prepare the Calabrian paste:
- Gather the garlic, Calabrian chili peppers, lemon juice, and sun-dried tomatoes in a food processor. Add 1 tablespoon oil from the jar of sun-dried tomatoes. Pulse until coarsely chopped. Add ¼ cup water and continue pulsing until smooth. Set aside.
Brown the chicken:
- Pat the chicken dry and season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 1 teaspoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the chicken, skin-side down, and cook without moving for 5 to 7 minutes until the skin is crisp and golden brown. Flip and cook for 1 to 2 minutes. Transfer to a plate.
Cook the cherry tomatoes:
- Add the cherry tomatoes to the pot and cook over medium heat for 3 to 4 minutes until the skins begint o split. Season lightly with salt. Add the Calabrian paste from the food processor and stir to combine. Cook for 3 minutes.
Roast the chicken:
- Arrange the chicken on top of the tomatoes. Transfer to the oven for 30 to 40 minutes or until the chicken reaches 165ºF.
To serve:
- Remove the pot from the oven. Sprinkle the fresh parsley over the chicken and let it stand for 5 minutes. Serve the chicken with roast potatoes, cooked pasta, or rice on the side. Enjoy!
Nutrition
Calories: 389kcal | Carbohydrates: 15g | Protein: 27g | Fat: 26g | Sodium: 1304mg | Fiber: 3g | Sugar: 8g | Vitamin C: 62mg
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