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Serve chicken and cherry tomatoes with parsley

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

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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