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