Roast Chicken Thighs With Tomatoes And Herbs Recipes

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ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS



Roast Chicken Thighs With Tomatoes and Herbs image

This recipe is from The Oregonian. It says it is form Martha Holmberg, FOODday editor. I live in Chicago, but my sister lives in Oregon and I always search the paper for delicious recipes. They have healthy and seasonal recipes that are quite different from Chicago. I love them and the food in Oregon!

Provided by dimply dots

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 servings plus leftovers, 4 serving(s)

Number Of Ingredients 8

3/4 of a large onion, cut into 1/4 inch slices
6 -8 garlic cloves, crushed but not chopped
1 1/2 lbs cherry or other small tomatoes, halved
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
3 tablespoons roughly chopped fresh marjoram (divided) or 3 tablespoons thyme (divided)
kosher salt
3 lbs bone-in chicken thighs (about 12 medium)

Steps:

  • Preheat oven to 450 degrees.
  • In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tablespoons of herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season the chicken thighs on both sides with salt (and pepper if you'd like) to taste.
  • Arrange the chicken thighs on two heavy rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer but not covering the chicken.
  • Roast until the chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that the tomato mixture isn't burning. You want the vegetables to release juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few spoonfuls of water or chicken broth.
  • When the chicken is done, transfer to serving platter. Put a large sieve/colander/strainer over a bowl and very carefully scrape the tomato mixture into the sieve. Make sure you catch all of the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or chicken broth or reserved juices, and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
  • After the vegetables drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 tablespoon herbs and serve. pass a bowl of the juices at the table to drizzle over the chicken and vegetables. Or refrigerate them for use in another recipe if you'd like, such as soup.
  • To reserve leftovers: Pour the vegetable juices into a measuring cup, cover and refrigerate (the fat will solidify on the top for easy removal the next day) Depending on appetites, you should have a bout 4 thighs left over, wrap and refrigerate , along with the reserved tomato mixture.

CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE



Chicken with Herb-Roasted Tomatoes and Pan Sauce image

Provided by Soa Davies

Categories     Chicken     Herb     Poultry     Tomato     Vegetable     Roast     Kid-Friendly     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
6 tablespoons olive oil, divided
2 tablespoons herbes de Provence
1 teaspoon kosher salt plus more
Freshly ground black pepper
1 tablespoons Worcestershire sauce
1 pound skinless, boneless chicken breasts
1 small shallot, minced
2 tablespoons red wine vinegar
3 tablespoons flat-leaf parsley leaves
3 tablespoons fresh tarragon leaves
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  • Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  • Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  • Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

SUPER EASY ROASTED CHICKEN THIGHS



Super Easy Roasted Chicken Thighs image

Roasted chicken thighs that hubby says "almost taste like fried!"

Provided by AMJcooks

Time 35m

Yield 10

Number Of Ingredients 3

5 pounds skin-on chicken thighs
1 teaspoon adobo seasoning, or to taste
1 tablespoon olive oil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
  • Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
  • Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 388 calories, Carbohydrate 0.1 g, Cholesterol 141.4 mg, Fat 24.9 g, Fiber 0.1 g, Protein 38.1 g, SaturatedFat 6.8 g, Sodium 127.8 mg

ROASTED CHICKEN THIGHS WITH TOMATOES, OLIVES, AND FETA



Roasted Chicken Thighs with Tomatoes, Olives, and Feta image

Roasting chicken thighs with tomatoes and olives couldn't be simpler. The resulting tender meat and crisp skin are set off by mint for freshness and briny feta. Serve with crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h

Number Of Ingredients 9

8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1/2 cup pitted Spanish olives
6 medium shallots, halved lengthwise and peeled (about 6 ounces)
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
Fresh mint leaves, for garnish
Feta cheese, crumbled, for garnish

Steps:

  • Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.
  • Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta.

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