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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.
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
- Preheat oven to 400°F.
- Mix 2½ teaspoons of rosemary, 2 teaspoons of garlic and 2 tablespoons of olive oil in a small bowl.
- Spread the herb mixture under the skin of each chicken thigh. Season chicken with salt and black pepper.
- Add 1 tablespoon olive oil to a 12-inch ovenproof skillet and heat to medium-high.
- Place thighs, skin side down, into the skillet. Cook for 5 minutes.
- Transfer skillet to oven for 20 minutes. The chicken is cooked when the internal temperature reaches 180ºF or until the juices run clear.
- Remove skillet from oven and transfer chicken, skin side up, onto a platter.
- Remove chicken fat from skillet and place skillet on stovetop.
- Add tomatoes and 1 teaspoon of garlic to skillet. Cook for two minutes over medium high heat.
- Add chicken broth to skillet. Cook for 3 minutes, stirring occasionally.
- To serve, ladle sauce and tomatoes over chicken. Sprinkle ½ teaspoon rosemary and crumbled goat cheese on top of chicken.
Nutritional Information
| Calories | 480 |
| Fat | 33g |
| Saturated Fat | 9g |
| Sodium | 480mg |
| Carbohydrate | 3g |
| Sugars | 1g |
| Protein | 40g |
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