Tomato-Butter Roast Chicken Recipe
Savor the rich flavors of this tomato-butter roast chicken recipe - a delightful blend of tomatoes, herbs, and succulent chicken.
Ingredients
- 4 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season chicken thighs generously with salt and pepper.
- In an oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 3 minutes.
- Stir in diced tomatoes, chicken broth, butter, dried thyme, and dried rosemary. Let it simmer for 5 minutes, allowing the flavors to meld.
- Return the chicken thighs to the skillet, skin side up, and spoon some tomato mixture over them.
- Transfer the skillet to the preheated oven and roast for about 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- Garnish with fresh basil leaves before serving.
Notes
- Chicken Thighs vs. Chicken Breasts: While the recipe suggests using bone-in, skin-on chicken thighs for maximum flavor and juiciness, you can substitute them with bone-in, skin-on chicken breasts if you prefer white meat. Just be mindful of the cooking time, as chicken breasts may cook faster.
- Adjusting the Seasonings: Feel free to customize the seasonings to your taste. Add a pinch of red pepper flakes for some heat or more herbs like basil, oregano, or thyme for extra flavor.
- Fresh vs. Canned Tomatoes: You can use either fresh tomatoes or canned diced tomatoes for this recipe. If using fresh tomatoes, peel and chop them before adding them to the skillet. Canned tomatoes are convenient and work well too.
- Crispy Chicken Skin: Achieving crispy chicken skin is essential for this dish. Make sure to sear the chicken thighs skin side down for about 5 minutes on each side until they turn golden brown. This step helps create a crispy texture.
- Choosing the Right Pan: Opt for an oven-safe skillet or pan to sear the chicken on the stovetop and then transfer it to the oven for roasting. Cast iron skillets work excellently for this purpose.
- Internal Temperature: Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C) before removing it from the oven. This guarantees that the chicken is cooked through and safe to eat.
- Fresh Basil Garnish: The addition of fresh basil leaves just before serving adds a burst of freshness and aroma to the dish. You can also experiment with other fresh herbs like parsley or cilantro.
- Make-Ahead Tips: While Tomato-Butter Roast Chicken is best enjoyed fresh out of the oven, you can prepare the tomato sauce in advance and reheat it when needed. Store the chicken and sauce separately in airtight containers in the refrigerator.
- Serving Suggestions: This dish pairs wonderfully with a variety of side dishes. Consider serving it with creamy mashed potatoes, roasted seasonal vegetables, or a simple green salad for a well-balanced meal.
- Leftovers: If you have leftovers, store them in the fridge for up to 2-3 days. Reheat the chicken and sauce in a microwave or on the stovetop, adding a splash of chicken broth to maintain moisture.