Roast Chicken Thighs With Tomatoes and Herbs Recipe

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Roast Chicken Thighs With Tomatoes and Herbs
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Ingredients
8
Count
Nutrition
1115
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tablespoons of herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season the chicken thighs on both sides with salt (and pepper if you'd like) to taste.
  3. Arrange the chicken thighs on two heavy rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer but not covering the chicken.
  4. Roast until the chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that the tomato mixture isn't burning. You want the vegetables to release juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few spoonfuls of water or chicken broth.
  5. When the chicken is done, transfer to serving platter. Put a large sieve/colander/strainer over a bowl and very carefully scrape the tomato mixture into the sieve. Make sure you catch all of the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or chicken broth or reserved juices, and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
  6. After the vegetables drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 tablespoon herbs and serve. pass a bowl of the juices at the table to drizzle over the chicken and vegetables. Or refrigerate them for use in another recipe if you'd like, such as soup.
  7. To reserve leftovers: Pour the vegetable juices into a measuring cup, cover and refrigerate (the fat will solidify on the top for easy removal the next day) Depending on appetites, you should have a bout 4 thighs left over, wrap and refrigerate , along with the reserved tomato mixture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1114.5 Kcal (4666 kJ)
Calories from fat 981.72 Kcal
% Daily Value*
Total Fat 109.08g 168%
Cholesterol 237.83mg 79%
Sodium 123.19mg 5%
Potassium 592.85mg 13%
Total Carbs 10.17g 3%
Sugars 4.23g 17%
Dietary Fiber 1.92g 8%
Protein 24.29g 49%
Vitamin C 18.9mg 31%
Iron 0.8mg 4%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 299.25 Kcal (1253 kJ)
Calories from fat 263.6 Kcal
% Daily Value*
Total Fat 29.29g 168%
Cholesterol 63.86mg 79%
Sodium 33.08mg 5%
Potassium 159.19mg 13%
Total Carbs 2.73g 3%
Sugars 1.13g 17%
Dietary Fiber 0.52g 8%
Protein 6.52g 49%
Vitamin C 5.1mg 31%
Iron 0.2mg 4%
Calcium 14.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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