Roasted Chicken with Tomato and Herb Sauce
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour with minimal fuss. Chicken thighs are incredibly forgiving to cook and stay moist and flavorful, plus they're usually more affordable than breasts. The tomato based sauce is loaded with garlic and fresh basil, which is packed with antioxidants and gives the dish such a vibrant, authentic flavor. Everything roasts in one pan, so cleanup is a breeze, and honestly, the aroma filling your kitchen is worth the effort alone. Your family will think you spent all day cooking when really you only spent about 65 minutes from start to finish.
Ella x
Ingredients
- 8chicken thighs(bone-in, skin-on)
- 3 tablespoonsolive oil
- 6garlic cloves(minced)
- 28 ouncescanned crushed tomatoes
- 237 mlfresh basil(chopped)
- 1 teaspoondried oregano
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1red onion(sliced into wedges)
- 355 mlcherry tomatoes(halved)
- 237 mlchicken broth
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 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
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
Flip the chicken thighs and sear the other side for 3-4 minutes. Transfer the chicken to a plate temporarily.
- 4
In the same skillet, add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- 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
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
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
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.
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