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Roasted Chicken Thighs with Garlic, Tomatoes & Herbs

Course Main Course


  • Sheet Pan


  • 1 1/2 lbs boneless, skinless chicken thighs
  • kosher salt and white pepper
  • 1 head garlic
  • 2 tbsp olive oil
  • 1 lemon, juiced divided
  • 1 tbsp sweet paprika
  • 2 tsp dried turkish oregano
  • 1/2 tsp ground cumin
  • 1 pint multi-colored grape tomatoes halved
  • 2 oz thick-cut bacon cut in 1/4" lardons
  • 1 handful roughly chopped fresh herbs (parsley, dill, chervil, etc.)


  • Heat oven to 425 degrees. Season chicken thighs with salt and pepper and spread on a rimmed sheet pan.
  • Separate the garlic cloves from the head. Set two aside. Smash the remaining cloves with a side of a knife and pull off the peels and set aside.
  • Grate the reserved two cloves of garlic into a small bowl. Add the olive oil, juice of ½ the lemon, paprika, oregano, and cumin. Mix well, then pour over the chicken, rubbing it onto both sides.
  • Spread the tomatoes and garlic around the chicken, season with salt, and sprinkle lightly with olive oil. Scatter bacon lardons on top of the tomatoes.
  • Roast 30-35 minutes until the chicken is tender, stirring the tomatoes and bacon after 15 minutes without disturbing the chicken.
  • Remove the chicken from the pan, and stir together the roasted tomatoes, garlic and bacon, scraping up all the brown caramelized bits. Add the remaining juice of ½ lemon. Taste for seasoning and adjust if necessary
  • Plate chicken and spoon the tomato garlic sauce over the top. Garnish with mixed chopped herbs.
Keyword Chicken, Dinner, Weeknight
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