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Crispy Garlic Butter Chicken Thighs served with Roasted Tomatoes for a delicious dinner.

Garlic Butter Chicken Thighs with Roasted Tomatoes

A comforting dish featuring juicy chicken thighs and sweet roasted tomatoes bathed in garlic butter that is easy to prepare and deliciously satisfying.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Bone in, skin on chicken thighs Keeps the meat juicy and flavorful
  • 1 stick Butter Provides rich flavor
  • 4-6 cloves Fresh garlic, minced Adjust based on garlic preference
  • 2 cups Cherry or grape tomatoes Burst and become sweet when roasted
  • 1 tablespoon Olive oil Helps roast the tomatoes and crisp the chicken skin
  • to taste Salt and black pepper Essential for seasoning
  • 1 teaspoon Italian seasoning or dried oregano Adds cozy roasted flavor
  • 1 lemon Lemon, for squeezing Optional but recommended for brightness
  • to taste Fresh parsley or basil, chopped Optional for garnish and color

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  3. In a baking dish or large oven safe skillet, add the tomatoes, toss with olive oil, salt, pepper, and Italian seasoning, and spread them out.
Garlic Butter
  1. Melt the butter and stir in the minced garlic. Pour half of the garlic butter over the tomatoes and stir.
  2. Place chicken thighs skin side up on top of the tomatoes and drizzle the remaining garlic butter over them.
Baking
  1. Bake for 35 to 45 minutes, until the skin is golden and tomatoes are wrinkly and burst.
  2. Ensure the chicken reaches an internal temperature of 165°F for safety. If unsure, cut near the bone; juices should run clear.
Finishing Touches
  1. Squeeze lemon over the dish and sprinkle with chopped parsley or basil.
  2. Let rest for 5 minutes before serving, spooning the roasted tomatoes and pan juices over the chicken.

Notes

Tip: For extra crisp skin, broil for 1-2 minutes at the end. Don't crowd the pan as it will lead to steaming instead of roasting.