Roasted Chicken Thighs and Cherry Tomatoes
I just discovered a DELICIOUS new recipe to add to my arsenal, and it isn't hard to make at all! The juices from the roasted tomatoes mixed with the chicken drippings create a delicious sauce perfect for carbs. You can cook everything in a pan and then bake in an oven-safe container, but I used a cast iron skillet to give my ingredients a nice sear and to keep everything warm for a while—especially while I was photographing it 😂
- 4 chicken thighs
- 1 cup cherry tomatoes
- 1 tsp salt
- 1 tbsp cracked pepper
- 1 tbsp grated parmesan (I used a cheese blend of parmesan and romano)
- 1 scallion stalk
- Angel hair pasta (I eyeballed it and used just 1 handful)
- 1.5 tbsp butter
- For your first step, add a bit of oil to your cast iron skillet and keep the stove on at Medium heat. I used bacon fat that I keep reserved in a side jar but you can use coconut oil, butter, etc. Also, preheat your oven to 425 degrees.
- Once your pan is hot, place the chicken thighs skin down so they get a nice sear and the skin gets crispy. This step takes about 5 minutes or so once your pan is nice and hot. If you can lift the chicken without it sticking, it means it's ready to be flipped!
- Take the chicken out and lay them on a paper towel to absorb some of the fat. You can take some of the excess fat out of your pan, but I chose to keep it all!
- Add your cherry tomatoes into the hot pan and let them sit for a minute or two. Give the tomatoes a little shake and then add the chicken back in.
- Salt and pepper the whole pan and then put your skillet in the oven to cook for about 20 minutes. To check if they're done, check the temperature! Cooked chicken should be 165 degrees.
- While your chicken is cooking, cook your pasta. Just cook according to the directions on the box (salt some water, bring to a boil, etc.). When it's done, toss in the butter for some extra flavor and so the noodles don't stick together.
- Once your tomatoes have exploded, your chicken is cooked, and a nice juice has built up in your skillet, assemble your plate! I top it all off with cheese just for added decadence, some sliced scallions for a little garnish, and a sprinkle of more salt and pepper on top for more taste.