Roasted Tomato & Herb Chicken

Sheet-pan roasting turns bone-in chicken thighs into an easy weeknight centerpiece as cherry tomatoes blister and collapse into a sweet pan sauce. Fresh rosemary and thyme perfume the tray while smoked paprika and balsamic add gentle depth.

Serves 4 · 12 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 32g protein
• 11g carbs
• 27g fat
• 2g fiber

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Ingredients

• 2 lb (about 6) bone-in skin-on chicken thighs
• 1½ lb cherry or grape tomatoes
• 6 garlic cloves
• 3 fresh rosemary sprigs
• 6 fresh thyme sprigs
• 3 tbsp extra-virgin olive oil
• 1½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tbsp balsamic vinegar
• 1 lemon

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a rimmed half-sheet pan with parchment for easier cleanup if desired.
2. 2Pat the chicken thighs very dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
3. 3Toss the whole cherry tomatoes and smashed garlic cloves on the sheet pan with olive oil, salt, and the rosemary and thyme sprigs until everything is lightly coated.
4. 4Nestle the seasoned chicken thighs skin-side up among the tomatoes, spacing them so air can circulate. Drizzle any remaining oil over the chicken skin.
5. 5Roast for 35–40 minutes, until the chicken skin is deep golden and crisp, the internal temperature at the thickest part reaches 175°F, and the tomatoes have collapsed and caramelized at the edges.
6. 6Remove the pan from the oven. Transfer the chicken to a plate to rest 5 minutes. Discard the herb stems.
7. 7Squeeze the lemon over the roasted tomatoes and pan juices, then drizzle with balsamic vinegar and gently stir to create a bright, jammy sauce.
8. 8Spoon the blistered tomatoes and their herb-garlic juices over and the chicken. Serve family-style straight from the pan or plated with crusty bread to catch every drop.