EASY CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD
This simple one-pan dinner of roasted chicken, shallots, and cherry tomatoes gets a French upgrade with a splash of Pernod, an anise-flavored liqueur. The combination creates a saucy, aromatic entrée that's perfect for serving over pasta or polenta.
Provided by Shira Bocar
Categories Food & Cooking Main Dish Recipes One-Pot Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.
- Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.
- Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.
- Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.
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