Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce

Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 6 skin-on, bone-in chicken thighs (2-½ to 3 lb.)
  • 10 oz. cherry or grape tomatoes (2 cups)
  • 1 tsp. unsalted butter (optional)
  • One-half large sweet onion (like Vidalia or Walla Walla) or red onion, cut into ½-inch-thick slices
  • 2 large cloves garlic, sliced about 1/8 inch thick
  • ½ cup loosely packed fresh basil leaves, sliced into ½-inch strips
  • + 4 more ingredients
    • ½ lb. green beans, stem ends trimmed (2 cups)
    • ¾ cup dry white wine
    • ½ cup pitted Niçoise or Kalamata olives
    • 3 Tbs. extra-virgin olive oil

Position two racks near the center of the oven and heat the oven to 425°F. Heat a 10- to 11-inch heavy, ovenproof skillet over medium-high heat. Generously season the chicken on both sides with salt and pepper. Pour 1 Tbs. of the oil into the hot skillet and swirl to coat. Arrange the chicken thi...

View full recipe at Fine Cooking


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