One-Pan Chicken with Jammy Balsamic Tomatoes

This recipe comes together quickly, but looks and tastes like something way more time-intensive than it is. It’s great for a low-key dinner party: giving you a block of time to get apps and drinks together or take a quick nap before company arrives. You can also prep it ahead on a Sunday and pop it in the oven on a busy Monday for a weekday dinner that’s low effort but feels pretty special.

The other night, I reheated some roasted eggplant I found in the fridge and added it in before serving. Just a reminder that, in the words of Louise P. de Gouy, “dishes are made not born.”

Makes 6 servings

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2¼ pounds)

• 28 oz can diced tomatoes, drained

• ⅓ cup balsamic vinegar

• 3 tablespoons olive oil

• Kosher salt

• 2 small red onions, halved and thinly sliced

• 3 garlic cloves, minced or grated

• 3 sprigs each fresh thyme and oregano

• ½ teaspoon red pepper flakes (optional)

Let’s Do This

Step 1

Heat the oven to 450 degrees.

Step 2

Place the olive oil, onions, garlic, tomatoes, 1 teaspoon salt and balsamic (plus red pepper flakes if you choose) in a 9-by-13-inch baking dish and mix to combine.

Step 3

Season the chicken with salt and pepper and arrange, skin-side up, on top of the tomato mixture. Sprinkle with fresh thyme and oregano. Roast for 20 minutes, until the chicken skin is deeply golden.

Step 4

Turn the oven down to 350 degrees and cook for another 40 minutes, until the chicken is cooked through.

Step 5

When ready, remove the pan from the oven and serve hot straight from the dish, garnished with more fresh thyme and served alongside focaccia.