Herb Roasted Chicken w/ Roasted Tomatoes and Summer Squash

Last week, I wanted to make my delicious buffalo chicken sliders for dinner. I thought I had boneless chicken thighs in the fridge, but it turned out I had accidentally bought bone-in thighs! So I ran to the store and got some boneless thighs, and the next night I still had the bone-in thighs to put to good use.

I gathered some other ingredients from the fridge and set to work making a healthy, summer dish. The sauteed tomatoes and squash are paired perfectly with the pan-seared, herb-rubbed chicken. YuM!

Ingredients:

4 chicken thighs, bone-in
1/4 cup cherry or grape tomatoes 
1 medium yellow squash, sliced into 1/4″ thick circles
1 anaheim chile, diced (this is a small red pepper I grow in my garden, it is sweet like a bell pepper and is not essential to this dish)
1 small onion, chopped into small pieces
4 tbsp olive oil, plus
2 tbsp olive oil
1/2 tbsp worcestershire sauce
1/2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1 1/2 tbsp herbs de Provence
1 clove garlic, plus
1/2 tsp minced garlic
1 tbsp paprika
1 tbsp garlic powder
salt & pepper, to taste

Preheat oven to 425 degrees.

In a medium bowl toss tomatoes (I actually used about 6 grape tomatoes and one medium tomato, cut into 6-8 large pieces), 1/2 tbsp olive oil, 1/2 tsp minced garlic, herbs de Provence, and salt & pepper. toss gently to coat.

Heat 3 1/2 tbsp olive oil in a small oven-proof skillet. Once hot, add tomatoes – being careful to avoid any splashes of hot oil. Saute for about 4-5 minutes, stirring occasionally. 

Now, add the sliced squash and Anaheim chile to the tomatoes. Toss gently and saute for another 5-6 minutes, stirring ever so often. 

 

Transfer the skillet to the oven and cook for about 10 minutes, then set aside.

 

To prepare the chicken, rub both sides evenly with the paprika, garlic powder, and salt & pepper to taste.

In a large pan, heat 2 tbsp olive oil until hot. Add the chicken and saute each side for about 6-8 minutes each, or until lightly browned.

 

Place in an oven safe dish and bake for 10-15 minutes or until juices run clear.

Meanwhile, in the same pan as you cooked the chicken, saute onions, fresh pressed garlic, and red wine vinegar. 

 Bring to a light boil and add in the tomato and squash mixture. 

Simmer gently for 3-4 minutes and remove from heat.

*When chicken is fully cooked, remove from oven and strain the juices into the onion, tomato, and squash mixture. (This is the final ingredient for our tasty ‘sauce’!) Heat the ‘sauce’ over medium heat for another few minutes or until hot.

Serve alongside the chicken or right on top – with rice, veggies, or a side salad!

I hope you enjoy as much as we did!! – Chef Genny

Herb Roasted Chicken w/ Roasted Tomatoes & Summer Squash
Write a review
Print
Ingredients
  1. 4 chicken thighs, bone-in
  2. 1/4 cup cherry or grape tomatoes
  3. 1 medium yellow squash, sliced into 1/4" thick circles
  4. 1 anaheim chile, diced (this is a small red pepper I grow in my garden, it is sweet like a bell pepper and is not essential to this dish)
  5. 1 small onion, chopped into small pieces
  6. 4 tbsp olive oil, plus
  7. 2 tbsp olive oil
  8. 1/2 tbsp worcestershire sauce
  9. 1/2 tbsp balsamic vinegar
  10. 2 tbsp red wine vinegar
  11. 1 1/2 tbsp herbs de Provence
  12. 1 clove garlic, plus
  13. 1/2 tsp minced garlic
  14. 1 tbsp paprika
  15. 1 tbsp garlic powder
  16. salt & pepper, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. In a medium bowl toss tomatoes (I actually used about 6 grape tomatoes and one medium tomato, cut into 6-8 large pieces), 1/2 tbsp olive oil, 1/2 tsp minced garlic, herbs de provence, and salt & pepper. toss gently to coat.
  3. Heat 3 1/2 tbsp olive oil in a small oven-proof skillet. Once hot, add tomatoes - being careful to avoid any splashes of hot oil. Saute for about 4-5 minutes, stirring occasionally.
  4. Now, add the sliced squash and anaheim chile to the tomatoes. Toss gently and saute for another 5-6 minutes, stirring every so often.
  5. Transfer the skillet to the oven and cook for about 10 minutes, then set aside.
  6. To prepare the chicken, rub both sides evenly with the paprika, garlic powder, and salt & pepper to taste.
  7. In a large pan, heat 2 tbsp olive oil until hot. Add the chicken and saute each side for about 6-8 minutes each, or until lightly browned. Place in an oven safe dish and bake for 10-15 minutes or until juices run clear.
  8. Meanwhile, in the same pan as you sauteed the chicken, add onions, fresh pressed garlic, ad red wine vinegar. Bring to a light boil and add in the tomato and squash mixture. Simmer gently for 3-4 minutes and remove from heat.
  9. When chicken is fully cooked, remove from oven and strain the juices into the onion, tomato, and squash mixture. (This is the final ingredient for our tasty 'sauce'!) Heat the 'sauce' over medium heat for another few minutes or until hot.
  10. Serve alongside the chicken or right on top - with rice, veggies, or a side salad!
Half Baked Cooks http://halfbakedcooks.com/

Leave a Reply

Your email address will not be published. Required fields are marked *