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 😂
Ingredients:
4 chicken thighs
1 cup cherry tomatoes
1 tsp salt
1 tbsp cracked pepper
Angel hair pasta (I eyeballed it and used just 1 handful)
1 tbsp butter
Optional: 2 tbsp grated parmesan (I used a cheese blend of parmesan and romano), 1 scallion stalk
Instructions:
Add a bit of oil to your cast iron skillet and keep the stove on medium heat. I used bacon fat that I keep reserved in a side jar but you can use coconut oil, butter, etc.
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 and golden brown. If you can lift the chicken without it sticking to the pan, 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 if it looks too much, but I chose to keep it all for the next step.
Add your cherry tomatoes into the hot pan with the chicken fat and let them sit for a minute or two until they start to cook and blister. 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 your pasta in the butter for some extra flavor and so the noodles don't stick together.
Once your tomatoes have popped, your chicken is cooked, and a nice juice has built up in your skillet, assemble your plate and eat immediately!
I like to 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. If you want it spicy, add red pepper flakes!
