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Cooking 101
A delicious end-of-summer meal that features crispy, tender roasted chicken on top of a platter of bursting, caramelized tomatoes and fresh basil. The Romesco sauce and lemon zest add all the flavor you need. You can make this dish in the other seasons too - just lay the chicken on herby rice, or a plate of buttery noodles.
Chef Tip: Cooking chicken thighs for an hour at 375°F is practically a no-fail. Just make sure your oven is fully pre-heated and that you don't open it a bunch while the chicken is roasting.
8 bone-in chicken thighs, skin on
Salt
2 cups of tomatoes, quartered
Olive oil
1 lemon for zesting
1 bunch of basil, torn
Preheat your oven to 375°F. Lay the chicken out on a sheet pan lined with a rack. Add a small squeeze of Romesco to each thigh and coat them with sauce using the back of a spoon. Add a pinch of salt to the chicken then roast for 60 min until chicken temps 165°F
After about 45 minutes, drizzle the tomatoes with olive oil and season with salt and add them to the pan with the chicken. Cook for the remaining 15 minutes until the chicken is finished
Serve the chicken by squeezing about ¼ pouch of Romesco on a large platter. Then lay down the chicken and tomatoes. Pour all the juices in the pan over the chicken, scraping up any crispy bits. Garnish with the zest of the lemon and torn basil leaves
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This recipe is also great with our Herby Chimichurri sauce.
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Nutrition (per serving)!
Calories = 280
Total fat = 12g
Total carbohydrates = 2g
Fiber = <1g
Protein = 38g
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