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Pan Roasted Chicken Thighs
Pan Roasted Chicken Thighs
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Main Course
Servings: 4
Author: Jeanie and Lulu's Kitchen
  • 1 big dash canola oil
  • 10 cloves garlic peeled
  • 8 whole chicken thighs skinless, bone in
  • kosher salt as needed for seasoning
  • 15 whole cherry tomatoes halved
  • 1/4 cup white wine (the rest goes great with the meal!)
  • 3 sprigs fresh rosemary
  1. Pre-heat the oven to 375. Take a 10 inch cast iron skillet and heat enough canola oil in it to liberally coat the bottom of the pan over medium high heat. Once it is heated up, add the peeled garlic cloves to the pan and let them perfume the oil for about 2 minutes. Then remove them from the pan and set them aside.
  2. Sprinkle the tops of the chicken thighs well with salt, then put the thighs in the hot pan to brown with the salted side down. Allow the chicken to brown on the first side for about 4 minutes, until they develop a golden brown crust. Salt the other side of the chicken thighs well while they are still up, then flip them over to get brown on that side for another 2 minutes.
  3. Add the halved cherry tomatoes to the pan, the garlic cloves, white wine and rosemary sprigs. Allow the mixture to continue to cook on the stove another 2 minutes, then carefully transfer the pan right into the oven to roast for 25 minutes. The chicken should get beautifully succulent and golden!
  4. Once the 25 minutes are up, remove the pan carefully and let the chicken rest for 5 minutes. Discard the rosemary sprigs, and set the roasted garlic cloves aside to spread on crusty bread. Then just plate the chicken with the roasted tomatoes and serve immediately. This is such an easy, incredible chicken dinner!