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Home > Cast Iron Chicken Thighs with Tomato Salad

Cast Iron Chicken Thighs with Tomato Salad

BY:
Shirley McElhattan
Cast Iron Chicken Thighs with Tomato Salad
Ingredients
  • 1 tsp thyme
  • 1 tsp lemon zest
  • salt
  • 2 to 2 1/2 pounds Tierra Verde bone-in Chicken Thighs
  • 2 cups cherry tomatoes, halved
  • 1/2 red onion sliced thin
  • pinch of red pepper flakes
  • 1/4 cup fresh basil

Directions

  1. Heat oven to 375. 
  2. Mix thyme, lemon zest, and salt together and rub underneath and all over the top of the skin.
  3. Heat the cast iron (or other oven proof skillet) over medium-high heat.  Place the chicken skin side down and cook until the fat renders and the skin darkens (8 minutes or so).  Flip the chicken and place the skillet in the oven.  Cook until chicken is cooked through (25 min)
  4. Meanwhile, mix the tomatoes, red onion, salt and red-pepper flakes in a bowl.
  5. When the chicken is done, remove from the oven and place it on a platter.  Pour the chicken fat from the pan into the tomato mixture (how much is up to you) and stir.
  6. Pour tomato mixture over the chicken and garnish with fresh basil.