Easy Chicken Thighs with Cherry Tomatoes and Pernod

Name: Easy Chicken Thighs with Cherry Tomatoes and Pernod
Prep time: 15 min
Total time: 90 min
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 ½ pounds total); Kosher salt and freshly ground pepper; 0.25 cup Pernod or other anise-flavored liqueur; 1 tablespoon fennel seeds, crushed with the bottom of a heavy pan; 2 tablespoons extra-virgin olive oil; 0.25 cup fresh lemon juice; 4 shallots (8 ounces total), halved lengthwise, or quartered if large; 12 ounces cherry tomatoes on the vine; 0.25 cup fresh basil leaves, for serving

By

Shira Bocar

Updated on September 10, 2019

Chicken Thighs With Cherry Tomatoes and Pernod — Photo: Marcus Nilsson

Prep Time:

15 mins

Total Time:

1 hrs 30 mins

Servings:

4

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.

Ingredients

6 bone-in, skin-on chicken thighs (about 2 ½ pounds total)
Kosher salt and freshly ground pepper
¼ cup Pernod or other anise-flavored liqueur
1 tablespoon fennel seeds, crushed with the bottom of a heavy pan
2 tablespoons extra-virgin olive oil
¼ cup fresh lemon juice
4 shallots (8 ounces total), halved lengthwise, or quartered if large
12 ounces cherry tomatoes on the vine
¼ cup fresh basil leaves, for serving

Directions

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.