Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

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

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

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!

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

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.

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

Serves 2

Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

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

Ingredients

1 tablespoon peanut oil
2 bone-in, skin-on chicken thighs
Kosher salt and freshly cracked black pepper, to taste
1 small (or 1/2 large) onion, sliced
3 slices of bacon, sliced thick
2 sprigs rosemary
2 1/2 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!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

https://bigflavorstinykitchen.com/single-skillet-bacon-rosemary-chicken-thighs-with-roasted-tomatoes/

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