Roasted Chicken and Burst Tomato Medley

Name: Roasted Chicken and Burst Tomato Medley
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 servings
Cuisine: Mediterranean inspired
Ingredients: 2 chicken thighs, bone-in, skin-on (approximately 400 grams total); 300 grams cherry tomatoes or small ripe tomatoes, halved; 15 ml olive oil; 2 grams salt; 1 gram black pepper; 2 grams paprika; 1 gram dried thyme

EasyMediterranean inspiredPrep: 10 minutesCook: 50 minutesServes 2

Envision a sun-drenched Mediterranean evening captured on a plate, where golden-skinned chicken emerges from the oven, its aroma a tantalizing blend of savory herbs and sweet, caramelized tomatoes. This dish celebrates the simple elegance of roasting, transforming humble chicken pieces into incredibly juicy, tender morsels with delightfully crisp skin. Surrounding the chicken, vibrant tomatoes burst open in the heat, releasing their sweet, tangy juices to mingle with the savory chicken drippings, creating a naturally flavorful pan sauce. It's a harmonious ballet of textures and tastes, a testament to how minimal effort can yield maximum culinary delight, leaving you craving just one more succulent bite.

Ingredients

•2 chicken thighs, bone-in, skin-on (approximately 400 grams total)
•300 grams cherry tomatoes or small ripe tomatoes, halved
•15 ml olive oil
•2 grams salt
•1 gram black pepper
•2 grams paprika
•1 gram dried thyme

Instructions

1
Preheat your oven to 200 degrees Celsius. Line a baking tray with parchment paper for easy cleanup.
2
Pat the chicken thighs dry with a paper towel to ensure crispy skin. In a medium bowl, toss the chicken thighs with 10 ml of olive oil, 1 gram of salt, 0.5 gram of black pepper, and paprika, ensuring they are evenly coated.
3
In a separate small bowl, toss the halved tomatoes with the remaining 5 ml of olive oil, 1 gram of salt, 0.5 gram of black pepper, and dried thyme.
4
Place the seasoned chicken thighs skin side up on the prepared baking tray. Arrange the seasoned tomatoes around the chicken, ensuring they are in a single layer.
5
Roast in the preheated oven for 30 minutes.
6
After 30 minutes, carefully flip the chicken thighs and gently stir the tomatoes. Continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 74 degrees Celsius and the skin is golden and crispy, and the tomatoes have softened and burst.
7
Remove the baking tray from the oven. Let the chicken rest on the tray for 5 minutes before serving to allow the juices to redistribute.
8
Serve the roasted chicken with the warm, burst tomato medley and any accumulated pan juices spooned over.

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