Pan Roasted Chicken Thighs with Tomatoes and Rosemary

Great for a weeknight meal and easy to cook. Adding herbs gives this chicken dish a delicious flavor.

Prep

20

Minutes

Cook

30

Minutes

Servings

6

 

Protein

40g

 

Ingredients

  • Ingredients:
  • 6 Sanderson Farms® Chicken Thighs
  • 3 teaspoons chopped fresh rosemary, divided
  • 3 teaspoons chopped garlic, divided
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pint grape tomatoes, halved
  • ¾ cup reduced sodium chicken broth
  • ¼ cup crumbled goat cheese

Directions

  1. Preheat oven to 400°F.
  2. Mix 2½ teaspoons of rosemary, 2 teaspoons of garlic and 2 tablespoons of olive oil in a small bowl.
  3. Spread the herb mixture under the skin of each chicken thigh. Season chicken with salt and black pepper.
  4. Add 1 tablespoon olive oil to a 12-inch ovenproof skillet and heat to medium-high.
  5. Place thighs, skin side down, into the skillet. Cook for 5 minutes.
  6. Transfer skillet to oven for 20 minutes. The chicken is cooked when the internal temperature reaches 180ºF or until the juices run clear.
  7. Remove skillet from oven and transfer chicken, skin side up, onto a platter.
  8. Remove chicken fat from skillet and place skillet on stovetop.
  9. Add tomatoes and 1 teaspoon of garlic to skillet. Cook for two minutes over medium high heat.
  10. Add chicken broth to skillet. Cook for 3 minutes, stirring occasionally.
  11. To serve, ladle sauce and tomatoes over chicken. Sprinkle ½ teaspoon rosemary and crumbled goat cheese on top of chicken.

Nutritional Information

Calories480
Fat33g
Saturated Fat9g
Sodium480mg
Carbohydrate3g
Sugars1g
Protein40g

Chicken. A great source of protein.

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