Roasted Chicken with Tomato and Herb Sauce

Instructions

1. 1

   Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry skin ensures better browning and crispier results.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Working in batches if needed, place chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown.

   Tip: Don't move the chicken around; let it sit undisturbed for best color.

3. 3

   Flip the chicken thighs and sear the other side for 3-4 minutes. Transfer the chicken to a plate temporarily.

4. 4

   In the same skillet, add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.

5. 5

   Pour in the crushed tomatoes and chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the oregano and balsamic vinegar.

   Tip: Those browned bits add incredible depth of flavor to your sauce.

6. 6

   Return the chicken thighs to the skillet skin-side up, nestling them into the tomato sauce. Scatter red onion wedges and cherry tomatoes around the chicken.

7. 7

   Transfer the skillet to the preheated oven and roast uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh.

   Tip: A meat thermometer ensures perfectly cooked, juicy chicken every time.

8. 8

   Remove from the oven and sprinkle fresh basil over the dish. Let it rest for 5 minutes before serving to allow the flavors to meld.

   Tip: This resting period helps redistribute juices throughout the meat.