One-Pan Lemon Herb Chicken with Blistered Tomatoes

One-Pan Lemon Herb Chicken with Blistered Tomatoes

This is the kind of weeknight dinner that the book's whole approach is built around: short ingredient list, one pan, and food that tastes bright and fresh without fuss. Chicken thighs stay juicy, and the tomatoes burst into a quick sauce right in the pan. It is worth making because it's cleanup-light and forgiving.

You need

• 1 1/2 pounds [680 g] boneless, skin-on chicken thighs
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 pint [about 300 g] cherry tomatoes
• 3 cloves garlic, thinly sliced
• 1 lemon, zested and juiced (about 3 tablespoons juice)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried

Method

1. Pat the chicken dry with paper towels and season both sides with the salt and pepper.
2. Heat the olive oil in a 12-inch [30 cm] oven-safe skillet over medium-high heat until it shimmers, about 1 minute.
3. Place the thighs skin-side down and cook without moving them until the skin is deep golden and releases easily, about 6 to 7 minutes. Flip and cook 4 minutes more.
4. Move the oven rack to the center and preheat the oven to 425 F [220 C]. Transfer the skillet to the oven and roast until the chicken reaches 165 F [74 C] in the thickest part, 10 to 12 minutes.
5. Transfer the chicken to a plate and rest 5 minutes. Pour off all but about 1 tablespoon of fat.
6. Set the skillet back over medium heat. Add the tomatoes and garlic, and cook, shaking the pan now and then, until the tomatoes blister and split, about 4 to 5 minutes.
7. Off the heat, stir in the lemon zest and juice, parsley, and thyme. Taste and add salt if needed.
8. Spoon the tomato mixture over the chicken and serve straight from the pan.