Skillet Chicken with Tomatoes is not only easy, weeknight-friendly, and delicious (especially with bread for dipping), it’s also a welcome opportunity to experience some joy.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 6 Chicken thighs with bone and skin (about 2-2.5 lbs total)
- Salt and freshly ground black pepper
- 1 Lemon, halved lengthwise, then sliced crosswise into thin half moons (about 1/4″)
- 1 Red onion, halved lengthwise, then sliced crosswise into thin half moons (about 1/4″)
- 6 garlic cloves, peeled and thinly sliced
- 1 (Size 14 oz.) Diced tomatoes
- ½ teaspoon Crushed red pepper flakes (optional)
- ¼ cups Chopped fresh herbs (like parsley, basil or dill)
- Country Bread Or Other Thick Bread, Toasted, For Serving
Preparation
Preheat the oven to 425ºF. Pat the chicken thighs dry with paper towel; season with salt and freshly ground black pepper.
Place a large ovenproof skillet on the stove. Transfer the chicken thighs to the cold skillet, skin side down, and heat the skillet over medium heat. Cook the chicken until it is opaque around the edges and the skin is deeply browned, 12 to 14 minutes. Check the underside of the chicken occasionally to make sure it doesn’t brown too much. Transfer skin side up to a plate.
In the now empty skillet, add the sliced lemon, onion and garlic. Cook, stirring occasionally, until onion just begins to soften and brown, about 6 minutes. Add tomatoes and red pepper flakes. Season everything with salt and plenty of black pepper and stir the mixture again. Bring the sauce to a boil, then remove the pan from the heat.
Place the chicken, skin side up, on the tomato/onion mixture, tucking it in slightly but keeping the skin uncovered.
Transfer the skillet to the oven and roast until the chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part near the bone should register 165°), the juices run clear and the vegetables begin to caramelize around the edges of the pan, 12–15 minutes. Carefully remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle everything with fresh herbs. Serve with toast to soak up all those crazy juices.
