ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tbs of the herbs, and 1 tsp salt. Toss together until well mixed. Season the chicken thighs on both sides with salt to taste.
- Arrange chicken thighs on two heavily rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer, but not covering the chicken.
- Roast until chicken is totally tender when pierced with a knife or it reaches 170 degrees on an instant-read thermometer, about 35-45 minutes. During roasting, check to make sure the tomato mixture isn't burning. You want the vegetables to release their juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few tablespoons of water or chicken broth.
- When the chicken is done, transfer it to a serving platter. Put a large sieve or colander over a bowl and carefully scrape the tomato mixture into the sieve. Make sure you catch all the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or juice and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
- After the juices drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 Tbs of herbs and serve. Pass the bowl of reserved juices at the table to drizzle over the chicken and vegetables, if desired, or refrigerate them for use in another recipe, such as a soup.
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