Lemon Cherry Chicken Thighs
As I stood in my kitchen, the aroma of Lemon Cherry Chicken Thighs filled the air, making my mouth water. I had decided to whip up this delightful dish for dinner, eager to share it with my family. The combination of juicy chicken thighs, sweet cherry tomatoes, and the zesty kick of lemon creates a symphony of flavors that always impresses. I remember the first time I made Lemon Cherry Chicken Thighs; it was a hit at our dinner table, and it quickly became a family favorite.
The Cooking Process
To start, I preheated the oven to 400°F, excited to get the process underway. First, I seasoned the bone-in, skin-on chicken thighs with sea salt and black pepper. The real magic happens when you sear the chicken in a hot cast iron skillet until the skin turns golden brown and crispy. It’s so satisfying to watch the chicken transform! I carefully transferred the browned chicken to a plate, letting the skillet work its magic with lemon slices, garlic, and shallots. As the cherry tomatoes joined the mix, I couldn’t help but imagine how the sweet and tangy flavors would meld together in the oven.
The Aroma of Home Cooking
As the Lemon Cherry Chicken Thighs roasted, my kitchen filled with the inviting scent of garlic and thyme. I prepared the Swiss chard pesto, blending fresh greens with roasted sunflower seeds and a splash of lemon juice. The vibrant green of the pesto contrasted beautifully with the golden chicken, making the dish look as good as it smelled. Once the chicken reached the perfect internal temperature, I plated it, drizzling the rich pan juices over the top. The sight of my Lemon Cherry Chicken Thighs, garnished with the luscious pesto, felt like a restaurant-quality meal, right at home.
A Meal to Remember
Gathering around the table, my family and I dove into the Lemon Cherry Chicken Thighs. Each bite was a celebration of flavor, with the crispy skin giving way to tender meat, perfectly complemented by the bright cherry tomatoes and the fresh pesto. The crusty bread on the side soaked up the delicious juices, ensuring not a drop went to waste. As we laughed and shared stories, I realized that this simple yet gourmet dish had not only satisfied our appetites but had also created a memorable family moment. With every Lemon Cherry Chicken Thighs dinner, I’m reminded of how food can bring us together and create lasting memories.
Table of Contents
Chef’s Notes- Lemon Cherry Chicken Thighs
- Crispy Skin: Pat the chicken thighs dry with paper towels before seasoning and searing. This helps achieve a golden, crispy skin.
- Flavor Depth: For added depth, consider marinating the chicken thighs in lemon juice, garlic, and thyme for 30 minutes before cooking.
- Pan Juices: Make sure to scrape the bottom of the skillet while adding the tomatoes and herbs. Those browned bits add incredible flavor to the pan juices.
- Temperature Check: Use an instant-read thermometer to ensure the chicken is cooked through. Aim for an internal temperature of at least 165°F for safe consumption.
- Pesto Variation: Feel free to experiment with different nuts or greens in your pesto. For example, walnuts or cashews can replace sunflower seeds, and you can use kale instead of Swiss chard for a different flavor profile.
- Meal Prep: This dish is perfect for meal prepping. Store leftover chicken and pesto in airtight containers in the refrigerator for up to 3 days, and reheat gently on the stovetop or in the oven.
- Serving Tip: Serve with a side of roasted vegetables or a fresh green salad to balance the richness of the chicken.
Lemon Cherry Chicken Thighs
4
servings30
minutes25
minutes600
kcal55
minutesExperience a delectable symphony of flavors with our Lemon Cherry Chicken Thighs. Perfectly browned skin paired with tender, juicy meat, infused with bright lemon zest and sweet bursts from cherry tomatoes. This simple yet gourmet dish is your ticket to a quick, healthy dinner that exudes restaurant-quality taste. Imagine savoring rich pan juices and creamy Swiss chard pesto, complemented by crusty bread. Dive into a vibrant, wholesome meal that brings gourmet dining into your home kitchen!
Ingredients
- Proteins
8 bone-in, skin-on chicken thighs trimmed of excess fat
- Vegetables
3 cups sweet cherry tomatoes
1 large lemon halved
2 large shallots cut into 1-inch pieces
1 cup green Swiss chard coarsely chopped
7 garlic cloves divided
- Seasonings & Oils
2 ¾ tsp sea salt divided
½ tsp freshly ground black pepper
7 tbsp avocado oil divided
10 sprigs fresh thyme
- For the Pesto
2 tbsp roasted sunflower seeds
2 tbsp grated nutritional yeast (dairy-free alternative)
- Alternative Ingredients:
Chicken Thighs: Substitute with boneless skinless chicken breasts.
Sunflower Seed Kernels: Use pine nuts or walnuts.
Parmesan Cheese: Replace with nutritional yeast for a dairy-free option.
Swiss Chard: Spinach or kale can be used as alternatives.
Kosher Salt: Use sea salt or regular table salt.
Olive Oil: Avocado oil or grapeseed oil as replacements.
Directions
- Preheat Oven – Start by setting your oven to preheat at 400°F to prepare for roasting. Generously sprinkle 2 ½ teaspoons of sea salt and the black pepper over all sides of the chicken thighs.
- Sear Chicken – Heat 1 tablespoon of avocado oil in a deep 14-inch cast iron skillet over high heat. Once hot, add the chicken thighs skin-side down and cook without moving until the skin turns golden brown and crispy, approximately 10 to 12 minutes. Transfer the browned chicken to a large plate. Reduce the heat under the skillet to medium-high. Without wiping the skillet, add the remaining 6 tablespoons of oil. Slice one lemon half crosswise into ¼-inch-thick slices. Squeeze the juice from the other lemon half to yield about 1 tablespoon and set aside, discarding the squeezed half.
- Cook Vegetables – In the skillet, add the lemon slices, smashed 6 garlic cloves, and chopped shallots. Cook without stirring until the shallots are lightly browned, about 2 minutes, flipping the garlic halfway through. Pour in 1 cup of water and add the cherry tomatoes and thyme sprigs to the skillet. Use a spatula to scrape the bottom of the skillet, loosening any browned bits. Place the seared chicken thighs back into the mixture, skin-side up.
- Roast in Oven – Transfer the skillet to the preheated oven and roast until the shallots are tender and the chicken reaches an internal temperature of at least 165°F, about 25 to 30 minutes. While the chicken is roasting, grate the remaining garlic clove to measure ¼ teaspoon and discard the leftover piece. In a food processor, combine the chopped Swiss chard, roasted sunflower seed kernels, nutritional yeast, reserved lemon juice, grated garlic, and the remaining ¼ teaspoon of salt. Pulse until the mixture is finely chopped, then gradually add the remaining 6 tablespoons of avocado oil while the processor is running until the pesto is mostly smooth, about 40 seconds.
- Serve – Once the chicken is done, divide the chicken and tomato-shallot mixture into four shallow bowls. Drizzle with the pan juices and serve alongside the Swiss chard pesto and crusty bread, allowing for sopping up the flavorful juices.
Equipment
- chef’s knife
- cutting board
- Cast Iron Skillet
- Food Processor
- measuring cups and spoons
- Mixing bowls
- instant read thermometer
Nutrition Facts
- Calories: 600kcal
- Fat: 40g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 1500mg
- Potassium: 800mg
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 6g
- Protein: 40g
- Vitamin A: 7000IU
- Vitamin C: 30mg
- Calcium: 200mg
- Iron: 3mg
FAQs- Lemon Cherry Chicken Thighs
Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts. Just reduce the cooking time to about 15-20 minutes in the oven, checking for an internal temperature of 165°F.
What can I use if I don’t have Swiss chard?
Spinach or kale can be excellent substitutes for Swiss chard in the pesto, providing a similar texture and flavor.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to preserve the texture.
What side dishes would pair well with this meal?
This dish pairs beautifully with roasted vegetables, a fresh salad, or a grain like quinoa or couscous. Crusty bread is also great for soaking up the pan juices.
Can I make the pesto in advance?
Yes! You can prepare the pesto ahead of time and store it in the refrigerator for up to a week. Just make sure to cover it with a thin layer of olive oil to prevent browning.
