File this cooking method under “Smartest Back-Pocket Chicken Recipes.” Roasting the thighs in a hot oven means you can get evenly cooked, juicy meat and still have crispy skin on top, all without having to splatter your cooktop. While the chicken cooks, you’ll make a quick, buttery balsamic glaze that balances the rich chicken and a tart cherry salsa. Speaking of the salsa, it’s the kind of fresh take on a side that is as good a match for chicken as it is with white fish, steak, or even crispy tofu.

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Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.

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  • Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl.

  • Serve chicken topped with balsamic glaze and cherry salsa.

Nutrition Facts

399 calories; fat 19g; saturated fat 7.3g; cholesterol 227.6mg; carbohydrates 16g; sugars 12.3g; protein 40.7g; sodium 774mg; fiber 1.8g.