Easy Chicken Thighs with Cherry Tomatoes and Pernod

Chicken Thighs With Cherry Tomatoes and Pernod
Photo: Marcus Nilsson
Prep Time:
15 mins
Total Time:
1 hrs 30 mins

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.


  • 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


  1. Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.

  2. 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.

  3. 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.

  4. 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.

Related Articles