• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dish Recipes

    Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

    Published: Apr 3, 2015 · Modified: Jan 3, 2021 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a review

    A quick pan sauce is the perfect finish for these crispy-skinned chicken thighs. A family favorite single skillet meal that's perfect for busy weeknights!

    This post may contain affiliate links.

    My husband and I have an understanding in the kitchen. Whoever cooks is excused from having to wash the dishes. We both try to clean as we go, but we generally try to make sure we don't make a huge mess for the other person in the kitchen.

    So single-skillet meals are a way to score some brownie points!

    A photo posted by Ashley Covelli (@bigflavors) on Mar 18, 2015 at 6:04pm PDT

    I made this as a way to use up some ingredients that I had hanging out in the kitchen, and the results were delicious!

    I love tomatoes, and when they're roasted with the chicken in the bacon-y, rosemary infused pan drippings, they taste even better!

    Overhead view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

    There is a nice amount of juice from the tomatoes left in the pan once it comes out of the oven, in addition to the chicken and bacon bits. A quick pan sauce is a wonderful way to utilize this goodness, and add an extra layer of flavor on top of the crispy-skinned chicken thighs.

    I served this with Diane's Colcannon and Irish Soda Bread for St. Patrick's Day this year, and it was a big hit. It's really easy to make, and pretty quick, too. Definitely a great idea for a busy weeknight.

    ¾ view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

    Looking for more one pan recipes? Check out some of our favorites:

    • Skillet Lasagna with Lamb, Ricotta + Mint
    • Spanish Chicken + Sausage Skillet
    • Pan-Roasted Pork Tenderloin with Balsamic Tomatoes
    • Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce
    • Sausage and Peppers
    • Our Favorite Steak Fajitas
    • Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
    • Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries
    • Baked Chicken Thighs with Potatoes and Peas
    2 photos - one overhead view and one ¾ vies of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    ¾ view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.

    Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 2 Servings 1x
    • Category: Chicken, One Pan, Skillet Meals
    • Method: Stovetop, Baking
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    A quick pan sauce is the perfect finish for these crispy-skinned chicken thighs.


    Ingredients

    Scale
    • 1 tablespoon peanut oil
    • 2 bone-in, skin-on chicken thighs
    • Kosher salt and freshly cracked black pepper, to taste
    • 1 small (or ½ large) onion, sliced
    • 3 slices of bacon, sliced thick
    • 2 sprigs rosemary
    • 2 ½ cups grape tomatoes, halved
    • 1 tablespoon unsalted butter

    Instructions

    1. Preheat oven to 425°F. Heat oil in a medium oven-proof skillet over medium-high heat. Dry chicken thoroughly with paper towels and season generously with salt and pepper on both sides. Place chicken in the preheated skillet, skin-side down and cook for 3 minutes. Lower the heat to medium, add the bacon and onion around the edges of the skillet and cook, stirring occasionally, until the bacon begins to brown (about 2 minutes).
    2. Add tomatoes and rosemary and put the skillet into the oven. Bake for 10 minutes, flip the chicken over and stir the tomatoes, and bake for another 10 minutes (or until the internal temperature of the chicken reaches 165°F).
    3. Place the chicken and tomato mixture on 2 plates, leaving the pan drippings and tomato juices in the pan. Place the skillet back on the stovetop over high heat. Bring to a boil and then reduce the heat and simmer until thickened. Remove from heat and stir in the butter until melted. Taste for seasoning and adjust if desired. Pour the pan sauce over the chicken thighs and enjoy!

    Nutrition

    • Serving Size:
    • Calories: 667
    • Sugar: 6.8 g
    • Sodium: 412.8 mg
    • Fat: 36.9 g
    • Saturated Fat: 12 g
    • Carbohydrates: 12.6 g
    • Fiber: 3.6 g
    • Protein: 68.8 g
    • Cholesterol: 241.5 mg

    Keywords: chicken thighs, weekend meal, one skillet meal

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Main Dish Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.
      Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Baked rigatoni pasta casserole with Parmesan and a salad on the side.
      Baked Rigatoni with Spinach: Cheesy Italian Pasta Bake Casserole

    Reader Interactions

    Comments

    1. Jean | Lemons and Anchovies

      April 09, 2015 at 11:01 pm

      One-pan dishes are life savers during the week and they're even better when they look as good as this dish. I love everything about this dish. 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:35 pm

        Thank you so much, Jean! I agree - one-pan has been really working for me lately!

        Reply
      • Lisa

        April 14, 2022 at 7:14 pm

        This was amazing!!! My 3 year old loves it. My 5 year old (who is the pickiest eater ever) even said "this isn't bad".

        Reply
        • Ashley

          April 15, 2022 at 2:35 pm

          I am so so glad to hear this was such a hit! Winning points with picky eaters always feels like such an accomplishment!

          Reply
    2. Karen

      April 09, 2015 at 11:08 pm

      This looks sooooo good! Beautiful!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:35 pm

        Thank you so much, Karen! 🙂

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.