Bright roasted cherry tomatoes and golden, Parmesan-dusted potatoes complement crispy, well-seasoned chicken.
The chicken skin turns irresistibly crisp while the tomatoes burst into a sweet-tangy pan sauce.
Potatoes are tender inside with a herb-forward, savory crust from garlic, thyme, and Parmesan.
Serve warm for a weeknight family dinner or a relaxed weekend meal with a simple green salad.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 2.5 lb)
- Baby potatoes, halved if large (1.5 lb / 700 g)
- Cherry tomatoes (12 oz / 340 g)
- Olive oil (3 tbsp)
- Unsalted butter, melted (2 tbsp)
- Garlic, minced (3 cloves)
- Fresh thyme leaves (1 tbsp) or 4–5 sprigs
- Grated Parmesan cheese (1/2 cup)
- Fresh parsley, chopped (2 tbsp)
- Lemon zest (1 tsp) and lemon juice (1 tbsp)
- Salt (1 1/2 tsp) and freshly ground black pepper (1 tsp)
- Red pepper flakes (optional, 1/4 tsp)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp pepper.
- Toss halved potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, half the minced garlic, and half the thyme. Spread in a single layer in a large roasting pan or rimmed baking sheet.
- Arrange the chicken thighs skin-side up among the potatoes. Drizzle the chicken with 1 tbsp olive oil and tuck any remaining thyme sprigs between pieces.
- Roast for 20 minutes. Meanwhile, toss cherry tomatoes with the remaining olive oil, minced garlic, and a pinch of salt and pepper.
- Remove the pan from the oven, scatter the cherry tomatoes around the chicken, and drizzle melted butter over the potatoes. Sprinkle Parmesan over the potatoes (avoid covering chicken skin so it stays crisp).
- Return to the oven and roast another 18–25 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender and golden. Tomatoes should be blistered and beginning to collapse.
- Transfer to a platter and let rest 5 minutes. Sprinkle chopped parsley, lemon zest, lemon juice, and red pepper flakes (if using) over the whole pan. Adjust seasoning to taste.
- Serve hot, spooning some of the tomato pan juices over the chicken and potatoes for extra flavor.
Tips or Variations
- For leaner meat, substitute bone-in chicken breasts; reduce final roast time and check temperature to avoid drying.
- Swap Parmesan for pecorino for a sharper finish, or add a handful of spinach in the last 3 minutes to wilt into the pan juices.