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.
8 bone-in, skin-on chicken thighs, patted dry
1½ teaspoons freshly ground black pepper, divided
1¼ teapoons kosher salt, divided
1 tablespoon olive oil
2 small shallots, thinly sliced
1 tablespoon fresh lemon juice (from 1 lemon)
1 teaspoon honey
8 ounces fresh cherries, pitted and chopped (1 cups)
¼ cup chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter, melted
2 tablespoons bottled balsamic glaze
Sat fat 7.31g
How to Make It
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.
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.
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