Greg DuPree
Hands-On Time
20 Mins
Total Time
45 Mins
Yield
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve chicken topped with balsamic glaze and cherry salsa.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars