Late Tomato & Herb Sheet Pan Chicken

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 6 bone-in skin-on chicken thighs
• 1.5 lb late-season tomatoes
• 1 medium delicata squash
• 1 cup seedless grapes
• 3 shallots
• 3 tbsp extra-virgin olive oil
• 6 fresh thyme sprigs
• 2 sprigs fresh rosemary
• 1/2 cup fresh basil leaves
• 4 garlic cloves
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat the chicken thighs dry with paper towels so the skin will crisp. Season both sides generously with salt and pepper.
3. 3Halve or quarter the tomatoes depending on size so they roast evenly. Slice the delicata squash into 1/2-inch half-moons, leaving the edible skin on.
4. 4Peel and halve the shallots. Smash the garlic cloves lightly with the side of a knife.
5. 5Scatter the tomatoes, squash, grapes, shallots, and garlic across the sheet pan. Drizzle with most of the olive oil and toss with thyme and rosemary sprigs.
6. 6Nestle the chicken thighs skin-side up among the vegetables, drizzle the remaining oil over the skin, and tuck any stray herb sprigs the pan.
7. 7Roast for 35 to 40 minutes until the chicken skin is deep golden and crisp, the internal temperature reaches 165°F, and the tomatoes have collapsed into jammy pockets.
8. 8In the last 5 minutes, switch the oven to broil for extra-crisp skin if desired, watching closely so the grapes do not burn.
9. 9Remove the pan from the oven. Discard the woody herb stems. Tear fresh basil over everything and finish with a light splash of balsamic vinegar.
10. 10Let the chicken rest 5 minutes on the pan so juices settle, then serve family-style straight from the sheet pan with crusty bread if you like.