One Pan Balsamic Calabrian Chicken with Cherry Tomatoes
When summer tomatoes are here, we lean on this One Pan Balsamic Calabrian Chicken with Cherry Tomatoes.
Servings: 4
Ingredients
- 4 skin-on bone-in chicken thighs, about 1.5 pounds to 2 pounds
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 to 2 teaspoon Calabrian chili paste depending on spice preference
- 1 large garlic clove grated
- 1/4 cup water or broth
- 2 cups red and yellow cherry tomatoes
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F and position an oven rack to the top. Season your chicken with salt and pepper. Drizzle with olive oil.
- Whisk together balsamic, Calabrian, garlic, salt, and pepper. In a large oven-safe skillet, add in your tomatoes and pour over your balsamic mixture, tossing to combine.
- Add your chicken on top.
- Transfer your chicken and tomatoes to the top rack of your oven, roasting for 45 to 50 minutes. Turn the pan halfway through the cooking time for even cooking.
- Roast until the tomatoes burst ever so slightly, and the chicken is completely cooked to an internal temperature of 165°F using a meat thermometer, with browning on top.
- Remove from the oven, and top with basil leaves. Serve and pour over the pan sauce.
Notes
- Chicken Substitutions: For this recipe, we are using skin-on, bone-in chicken thighs, but you can use this with chicken legs, too. We recommend skin-on so it gets crispy and stays tender when roasting.
- Storing: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet in the oven to warm.
- Naturally gluten-free!
Nutrition
Calories: 482kcal | Carbohydrates: 0.3g | Protein: 53g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 279mg | Sodium: 315mg | Potassium: 675mg | Vitamin A: 139IU | Calcium: 30mg | Iron: 2mg